‘Daifuku Mochi’, or Daifuku, is a Japanese sweet consisting of a small round glutinous rice cake stuffed with most commonly ‘Azuki’ Red Bean paste which is quite sweet. On the other day, I made ‘Matcha & Azuki Roll Cake’ and there was some left-over ‘Azuki’ paste. What could I use it for? The first thing came to mind was ‘Daifuku Mochi’. I had never made it before. ‘Daifuku’ was something I buy from stores, not make by myself. Why? That’s probably because I believed it would be difficult.

Now, have a look at the photo of the result my very first attempt in my life. I didn’t have any special ingredients. I only had canned ‘Azuki’ paste and short grain glutinous rice. Here is how I made these delicious soft ‘Daifuku Mochi’.

*Note: If you can purchase ‘Glutinous Rice Flour’ made of short grain glutinous rice, or you can grind the short grain glutinous rice into flour, simply use 220g of it and skip Process 1-3. Thai Glutinous Rice Flour is OK though it smells different.


10 cakes


1 cup (220g) Short Grain Glutinous Rice *OR 220g Glutinous Rice Flour
1 cup (250ml) Water
1 tablespoon Sugar
1 pinch Salt
150g ‘Azuki’ Red Bean Paste
Potato Starch or Corn Starch Flour to prevent Mochi to stick to hands

  1. Wash Glutinous Rice and drain. Place in a bowl, add Water and soak for 1-2 hours.

  2. Place the soaked Glutinous Rice and Water into a blender, and add Sugar and Salt. Process until smooth and the texture is like thick cream. *Note: My blender is powerful enough to crush Ice.

  3. Transfer the mixture to a heat-proof bowl.

  4. *Alternatively, mix 220g Glutinous Rice Flour, 1 cup (250ml) Warn Water, Sugar and Salt in a heat-proof bowl.

  5. Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 1-2 more minutes or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked.
    *Tips: Wet the spatular with warm water occasionally as the mixture is very sticky. Sprinkle some warm water over the mixture helps stirring.

  6. Spread plenty of Potato Starch or Corn Starch Flour on a large plate, using a wet spatular, take the thick and very sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch or Corn Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle.

  7. Roll a heaped teaspoon of ‘Azuki’ paste into a ball. Make 10 balls.

  8. Divide the ‘Mochi’ into 10 portions.

  9. Flatten one portion of ‘Mochi’ and place one ball of ‘Azuki’ paste in center and draw the edges up to enclose. Repeat with the remaining ‘Mochi’ and ‘Azuki’ paste.