Daifuku

Name: Daifuku
Cook time: 38 min
Total time: 38 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 150g Shiratamako, glutinous rice flour; 180ml Water; 50g Sugar; 240g Anko, sweet red bean paste, divided into 8 portions; 30g Potato Starch, katakuriko, for dusting

Soft, pillowy mochi wrapped around a sweet, smooth red bean center — daifuku is a classic Japanese confection that balances chewy texture with gentle sweetness. These little rice cakes are perfect as an elegant snack or dessert and can be flavored or filled as you like for a homemade treat that looks as good as it tastes.

Soft, pillowy mochi wrapped around a sweet, smooth red bean center — daifuku is a classic Japanese confection that balances chewy ... Show more

Traditional Japanese Recipe

Health Grade

D- · Occasional

Rating

4.4

Time

35 min

Price

0,59 €

Calories

334 kcal

vegan

budget

low calorie

gluten free

low fat

low sodium

Method

Prep the filling

Line a tray with Potato Starch so the filling won’t stick later. Divide the Anko into 8 equal portions and roll each portion into a smooth ball; set the balls on the starch-dusted tray while you make the dough.

Mix the dough

In a medium bowl, whisk Shiratamako, Sugar, and Water until the mixture looks smooth and no dry pockets remain. Keep whisking for a minute or two if needed, because shiratamako can look lumpy before it fully hydrates.

Cook the mochi

Scrape the mixture into a saucepan and cook over low heat, stirring constantly and pressing out any lumps, for about 6 minutes until it turns thick, glossy, and starts to pull away from the pan as one sticky mass. Keep the heat gentle so the mochi cooks evenly without scorching on the bottom.

Fill and shape

Dust a clean work surface generously with more potato starch. Tip the hot mochi out onto it, dust the top lightly, and let it cool just enough to handle. Divide it into 8 pieces, flatten each piece into a round, and wrap one anko ball inside each round, pinching the seam closed underneath. Set the finished daifuku seam-side down and serve right away for the softest, chewiest texture.

Ingredients

Method

For 4 servings

Adjust servings

For the mochi dough

150g Shiratamako, glutinous rice flour
180ml Water
50g Sugar

Filling

240g Anko, sweet red bean paste, divided into 8 portions

For dusting/handling

30g Potato Starch, katakuriko, for dusting

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

334 kcal

17% of Daily kcal

Protein

6 g

12% RDI

Fat

0.7 g

0.1g sat fat

Carbs

75 g

27% RDI

Sugar

33 g

66% RDI

Fiber

4.1 g

14% RDI

Salt

0.1 g

1% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.4 / 10

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