A popular Japanese sweet treat, Daifuku is a small, round mochi filled with sweet red bean paste. This easy recipe shows how you can make this delicious snack at home with a quick steam on the stovetop or in the microwave.
Daifuku (大福) or Daifuku Mochi (大福餅) is a small round mochi stuffed with anko (sweetened red bean paste) made from azuki beans. We usually enjoy this popular Japanese sweet with green tea.
I’ve previously shared Strawberry Daifuku recipe on Just One Cookbook, which includes a whole strawberry inside a mochi surrounded by anko filling. While strawberry daifuku is seasonal and available during the springtime, daifuku is available all year round at Japanese confectionery shops and supermarkets. Here, I will show you how to make the classic daifuku mochi with 2 quick and easy methods— steaming and microwaving.
Table of contents
What is Daifuku
Among the wide variety of traditional Japanese sweets (wagashi), daifuku is considered a type of mochi sweet. The name daifuku literally means “great luck.” What a perfect name! Who wouldn’t get lucky after eating these adorably round, chewy and tasty sweets?!
In Japan, you’ll find all sorts of colors and fillings for daifuku. Some shops even sell daifuku the size of one’s palm instead of the usual golf ball size, which is 3-4 cm in diameter. You can also bake, grill, or eat daifuku in soups.
A Quick History
Daifuku was a later product from uzura mochi (mochi shaped like a quail) which was popular during the early Edo period (1603-1867). During the Meiji period (1868), salted red bean was a common filling as sugar was a luxury item at the time.
In 1875, it is said that a widow in Koishikawa, Edo (modern-day Tokyo), refashioned the sweets by making them in smaller sizes and added sugar to the red bean paste. It became known as habotai mochi (thick belly rice cake) because the rice cake resembled a well-fed belly. The name later changed to daifuku mochi (big belly rice cake), as fuku can mean both ‘belly’ and ‘luck’.
The new daifuku mochi was then given a new meaning by using “大福” the kanji (Chinese characters) for big luck. As a result, we often serve daifuku—known to bring good luck and fortune—during Japanese New Year and other spring celebrations.
How to Make Daifuku with Red Bean Filling
Ingredients You’ll Need
- Shiratamako (glutinous rice flour/sweet rice flour) OR mochiko – I personally prefer to use shiratamako as it yields a better texture compared to mochiko. However, I understand that mochiko is cheaper and widely accessible.
- Water
- Sugar
- Potato starch or cornstarch
- Sweet red bean paste (anko) – store-bought or homemade
Overview: Cooking Steps
- Prepare the sweet red bean paste if using homemade. You can prepare it in advance and freeze.
- Make the mochi mixture: Combine the rice flour, sugar, and water. Microwave or steam the mixture until it becomes translucent and cooked through.
- Spread and the mochi into a thin layer: Transfer the hot mochi onto a large baking sheet lined with parchment paper and dusted with potato starch. Use a rolling pin to roll out the mochi.
- Refrigerate for 15 minutes until the mochi is set.
- Cut the chilled mochi into 7-8 mochi wrapper circles.
- Stuff the anko filling: Wrap the sweet red bean filling with the mochi.
Homemade Red Bean Filling: Fine or Coarse Texture
You can make two types of red bean filling.
- Koshian (fine texture)
- Tsubuan (coarse texture)
I’m more inclined with tsubuan for its coarse texture as you can still taste the azuki bean skin in the paste. However, it’s totally personal. Get my homemade recipe here and make it in advance.
Different Types of Daifuku
Anko red bean paste is the most common filling for daifuku. However, you can find some other popular flavors and fillings, such as:
- Yomogi Daifuku – Green colored mochi made with yomogi (Japanese mugwort leaves).
- Matcha Daifuku – Matcha (green tea powder) is used to flavor either the mochi or the white bean paste (shiroan) or both to create a lovely matcha-scented mochi sweet.
- Ichigo Daifuku – A springtime favorite, this daifuku is stuffed with strawberry.
- Shio Daifuku – This daifuku uses a mix of salt and sugar in the red bean filling to create a mildly sweet and salty taste.
- Ume Daifuku – Ume or Japanese plum is another signature flavor for Japanese sweets. For this version, the tangy ume is coated with red bean paste to create a contrasting flavor before they are wrapped with mochi. A precious flavor to enjoy in early spring during ume season.
- Coffee Daifuku – Made from mochi stuffed with a creamy coffee-flavored bean paste. Some variations even include a filling made with fresh cream, sometimes called Café au lait Daifuku. Other types mix the mochi with coffee, causing the rice cake to take on a coffee-like brown color and a coffee taste and aroma.
- White bean paste (Shiroan) – After red bean paste, white bean paste (made from lima beans or butter beans) is also very popular. It has a milder taste and can be used on its own as a filling or mixed with other flavoring.
- Kinako paste – A filling made from roasted soybean flour.
More on Japanese Desserts and Sweets
- How to Make Mochi with a Stand Mixer
- Mitarashi Dango
- Wagashi Guide: History of Japanese Confectioneries
- What is Mochi? All You Need to Know About Japanese Rice Cakes
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Daifuku Mochi
Video
Ingredients
- ¾ cup shiratamako (glutinous rice flour/sweet rice flour) (or use mochiko; see the measurement below)
- ¼ cup sugar (do not omit; the sugar helps the mochi stay soft)
- ¾ cup water
- ½ cup potato starch or cornstarch
- 1½ cup sweet red bean paste (anko) (I use tsubuan chunky paste; you can make Homemade Anko)
To Substitute Shiratamako with Mochiko, Use:
Instructions
- Gather all the ingredients.
To Make the Mochi Mixture
- Combine ¾ cup shiratamako (glutinous rice flour/sweet rice flour) and ¼ cup sugar in a medium bowl and whisk it all together. Tip: If you can‘t find shiratamako, you can substitute ¾ cup mochiko (glutinous rice flour/sweet rice flour).
- Add ¾ cup water and mix well until combined.
- Microwave Method: If you’re using a microwave to cook the mochi, loosely cover the bowl with plastic wrap. Put the bowl in the microwave and heat it on high (1100w) for 1 minute. Take it out and stir it with wet rubber spatula. Cover again loosely and cook for 1 additional minute. Stir again, cover loosely, and cook for 30 seconds more to finish cooking. The color of the mochi will change from white to almost translucent.
- Steaming Method: If you’re using a steamer, wrap the steamer lid with a towel so the condensation does not drop into the mochi mixture. Put the bowl into the steamer basket and cover to cook for 15 minutes. Halfway through cooking, stir it with a wet rubber spatula, then cover to finish cooking. The color of the mochi will change from white to almost translucent.
To Roll and Cut the Mochi
- Cover your work surface with parchment paper and dust it generously with some of the ½ cup potato starch or cornstarch. Then transfer the hot mochi on top.
- To prevent it from sticking, sprinkle more potato starch on top of the mochi. Once it cools a bit, spread the mochi into a thin layer, about 3/16 inch (4–5 mm), with your hands or with a rolling pin. Make sure to apply potato starch to your hands and the rolling pin as needed. I recommend using a rolling pin because it’s easier to evenly spread out the mochi.
- Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes (no more than that) until the mochi is set.
- Take out the mochi from the refrigerator and cut 7–8 mochi wrapper circles with a 3½-inch (9-cm) cookie cutter.
- Dust off the excess potato starch from these wrappers with a pastry brush. If you find any sticky spots, cover the area with potato starch, then dust it off. Next, stack the wrappers: Place a piece of plastic wrap on a plate and put a mochi circle on top. Then, layer another piece of plastic wrap on top, and add another wrapper. Repeat for all the wrappers. Roll the leftover mochi dough into a ball, roll it out into a thin layer, and cut out more wrappers circles. You can make about 12 mochi wrappers.
To Make the Daifuku
- Now, we’re ready to make the Daifuku. On the work surface, place one sheet of plastic wrap with a mochi wrapper on top. Using a medium cookie scoop, place one scoop of the 1½ cup sweet red bean paste (anko) on top of the mochi wrapper.
- Pinch the four opposite points of the mochi circle together to enclose the anko. Then pinch the remaining edges together.
- Put some potato starch on the sealed area and set aside, seam side down. Continue making the rest of the Daifuku.
To Store
- Keep the Daifuku mochi in an airtight container and store in a cool, dry place. Enjoy within 2 days. For summer months when it‘s very hot, you may want to refrigerate these; since mochi gets hard in the refrigerator, you will need to wrap the container with a thick kitchen towel to keep it cool but not cold.
Hi, before I make these I was wondering if you could freeze these and will the texture and taste still be the same?
Hello, Sara! Thank you for trying Nami’s recipe!
Yes, you may put this in the freezer. Individually wrap them in plastic wrap, then place them in a zip lock bag or an airtight container and freeze them. When ready to eat, store frozen Daifuku in the refrigerator for approximately 2 hours before eating and bring it to room temperature for about 30 minutes before eating.
You may also microwave it for 10 seconds with a moist towel.
We hope this helps!🙂
Thank you! 🙂
You are welcome, Sara! We hope you enjoy homemade Daifuku.🙂
Hi!
First off, I wanted to say THANK YOU SO MUCH for all the work put into these recipes and website. I appreciate how thorough it is.
I have a question:
I purchased rice flour labeled “glutinous rice flour”. I was under the impression that it was shiratamako, but after reading your article about shiratamako, I think the rice flour may have been mochiko or something else. It did turn into mochi dough successfully, though.
I bought flying horse brand glutinous rice flour (this one: https://www.ebay.com/itm/284149387468?chn=ps&mkevt=1&mkcid=28&srsltid=Ad5pg_He8gz9vbUE-BimPjovgnnFDrFFRqSwSw-btqsKjwGbWlFNwtNukFw) – what kind of glutinous rice flour is this?
And what kind of rice flour is this/what is it used for? (https://justasianfood.com/products/erawan-rice-flour-red-16oz)
Is it joshinko?
And this one: (https://www.kroger.com/p/bob-s-red-mill-sweet-white-rice-flour/0003997802608)
In general, how do I tell which rice flours are which (I can’t get Japanese ones that are labeled as the type of rice flour such as shiratamako, joshinko, etc)
I really want to make all these Japanese desserts but my confusion is preventing me, so thank you so much for replying!!!
<3
Hi, A Nanny Mouse, Thank you so much for your kind words. We are so happy to hear you enjoy Nami’s recipe and everything else we’ve shared with you.
The product labeled “Glutinous Rice Flour” is usually made with long-grain rice, which is less starchy than short-grain rice. So the texture and flavor are different. To make desserts like Daifuku, we recommend using short-grain rice products.
The second package does not indicate that it is made from short-grain rice. As a result, it could be made from long-grain rice. This flour is commonly used in the baking of cookies, cakes, and other treats.
And the third package is from Bob’s Red Mill, and according to the package, it’s made from short-grain sweet white rice. This could work as Mochiko.
More information about each product used in Japanese cooking is here.
Joshinko:
https://www.justonecookbook.com/joshinko/
Mochiko:
https://www.justonecookbook.com/mochiko/
Shiratamako:
https://www.justonecookbook.com/shiratamako/
We hope this helps!😊
[…] or savory application. It can also be used in Wagashi, Japanese traditional confectionery such as daifuku, and modern desserts such as mochi ice […]
hey! i tried it and it didn’t work because my motchi was wayyy too sticky, do you know why?
Hi Anne! Thanks for trying this recipe! Mochi is supposed to be very very sticky, and the only way to handle it is to make sure your hands, the work surface, and a newly-cut or -pulled surface are coated with a thin coat of potato starch. If not coated, it sure sticks to whatever you touch with. It requires some patience and practice, but many people have made this recipe with great success, so please don’t give up! 💪🏼
Hello!
I followed this recipe but my mochi isn’t very gooey & does not stretch when eaten. It’s very soft but just comes apart. When I pull it, it breaks into clean pieces. Did I do something wrong?
Hi Tom! Thank you very much for trying Nami’s recipe!
Did you use Shiratamako or Mochiko?
Shiratamako and Mochiko are both glutinous rice flours, and you’ll find them being used interchangeably in recipes. However, there is an obvious difference between the flours when it comes to flavor and texture.
https://www.justonecookbook.com/shiratamako/
Maybe try a different brand next time?
The video and comments are very helpful. I am worried about the rice flour I have. I used erawan for a Mochi bar and after reading comments here, know why it was flat. I now have Phayanak flour: it feels very starchy in the bag. Do you have experience with this one for mochi? Couldn’t find the brands you recommend. 🙏
Hi Jane! Thank you very much for reading Nami’s post and watching her video!
Shiratamako or Mochiko has a different texture from Phayanak flour. It will be very soft and too starchy for rolling or flattening.
Have you checked online stores? Check out these online stores:https://www.justonecookbook.com/online-shops-for-asian-ingredients-goods/
We hope this helps!
Hi! I would love to make your mochi but I am worried, is it really ok to eat corn starch or potato starch raw??
Hi Jessica, Thank you very much for reading Nami’s post and trying her recipe!
Potato Starch and Corn Starch are not easy to digest when you eat raw, but a small amount used for dusting Daifuku is okay. Hence this technic is has been used for years in Japan.
If you are worried, we recommend dusting off the starch much as you can after you shaped Daifuku.
We hope this helps!
While the overall technique worked well, I don’t see the point of the 15 minutes in the refrigerator. When it was that cool, the mochi’s ability to stick to itself and thus seal around the filling was almost gone. It would have been cool enough to handle comfortably after just a few minutes at room temperature and would have been much, much easier to seal.
Also, any tips on rolling it out? I wasn’t having any trouble with it sticking, but it was very resistant to staying rolled and kept retracting back into a ball.
Hi Kalia! Thank you very much for trying Nami’s recipe!
We are sorry to hear you had a difficult time rolling the Mochi and sealing it.
The 15 minutes rest time is to relax the Mochi dough, and it should make it easier to work with it later.
If the Mochi comes out harder to roll, Mochi is probably overcooked with a higher wattage microwave or higher cooktop heat. Or Mochi got left out on the countertop too long, and it lost the moisture.
It depends on the microwave wattage and the room temperature, the softness of Mochi will be a bit different. So please feel free to adjust the cooking time if it’s necessary.
A tip on rolling out the Mochi is to add more/plenty of potato starch. Have you watched Nami’s tutorial video? You can see plenty of potato starch there, and Mochi is not sticking to the rolling pin.😉
We hope this helps, and you will give it a try again!
What are the nutritions of these daifuku?
Hi Piotr! Thank you very much for reading Nami’s post.
The estimated nutrition information is at the end of the recipe card now.🙂
We hope this helps!
Thank you for this recipe. I made the anko from scratch bcse store bought one is not available. It was easy to make and came out well. I found that if refrigerated overnight it was easy to handle. Mochi paste was fool proof, cut all my aprehensión. Thanks again
Hi Neki! Thank you very much for trying Nami’s recipe and sharing your experience with us.
We are so happy to hear you enjoyed the homemade Daifuku!
I’ve tried making Daifuku before and they were average at best. I came across your recipe and technique, got out the glutinous rice flour and potato starch (ditching the cornflour), and tried again. Simple, straightforward, and no untoward stickiness.
The mochi-loving member of my family has just tried one, and immediately said “Now that’s mochi!”
Thank you.
Hi Gill! We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you and your family!
Thank you very much for trying Nami’s recipe and for your kind feedback.
Hi Gill! Have you tried with cornflour and what do you think the difference it makes comparing with potato starch? Thanks!
Hi Nami, thank you for sharing your recipe! I was wondering why my mochi tastes very doughy/starchy. I used the Erawan rice flour brand, and saw that some others in the comments had no issues with it. Also, I used a lot of cornstarch to prevent the stickiness, but dusted it off afterwards. Would you know why this happened? Thank you!
Hi Teresa! Thank you very much for trying Nami’s recipe!
We are sorry to hear your mochi tasted very doughy and starchy. We think that during the process of shaping the mochi, cornstarch got mixed into the dough. At step 7, Could you try dusting off the extra cornstarch off the top of the mochi, then use the rolling pin? It may prevent pressing the cornstarch into the mochi when you roll.
We hope this helps!
Hi, thanks for your recipe. I don’t own a microwave. Can i steam it longer?
Hi Yennie! Thank you very much for trying Nami’s recipe!
Yes, you can steam this. Please see Step 5 for Steaming Method.
We hope this helps!
Your recipe is perfect! Every bite takes me to Japan.Your Daifuku are my “madeleine de Proust”!
Sincerely greetings from an amateur cooker from the south of France
Hi Frederic! Aww. We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you!
Thank you very much for trying Nami’s recipe and for your kind feedback. 💞
Once you’ve rolled out, cut and stacked the mochi rounds between sheets of plastic, how long can you wait before wrapping the fillings, and should the rounds be in the fridge during that time?
Hi Kalia, Thank you very much for trying Nami’s recipe!
We recommend stuffing the filling while mochi is soft and pliable, so it easy to assemble and pinch the mochi dough to close. If you place the mochi dough in the fridge, the texture will be harder.
We hope this helps.