‘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 too difficult.

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 Sweet Azuki Paste and Short Grain Glutinous Rice. Here is how I made these delicious soft ‘Daifuku Mochi’.


10 cakes


1 cup (220g) Short Grain Glutinous Rice *OR 220g Glutinous Rice Flour
*Note: If you can purchase Japanese Glutinous Rice Flour, often called ‘Shiratamako’, simply use 220g of it and skip Process 1-3. Thai Glutinous Rice Flour can be used.
1 cup (250ml) Water *You might need to add extra if you use Glutinous Rice Flour
1 tablespoon Sugar
1 pinch Salt
150g ‘Azuki’ Red Bean Paste
Potato Starch to prevent Mochi to stick to hands

  1. Wash Glutinous Rice and drain. Place in a bowl, add 1 cup 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.
  3. Transfer the mixture to a heat-proof bowl.
  4. *Note: Alternatively, mix 220g Glutinous Rice Flour, 1 cup (250ml) Warm Water, Sugar and Salt in a heat-proof bowl. Depending on the dryness of the Flour, you might need to add extra Water. Make it look like thick cream.
  5. Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 2 more minutes or until the mixture is cooked through. When the colour becomes translucent (not white), it is cooked.
  6. *Important: As the mixture is very sticky, wet the spatular with hot water frequently and sprinkle some hot water over the mixture as you stir.
  7. Spread plenty of Potato Starch on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle.
  8. Roll a heaped teaspoon of Azuki paste into a ball. Make 10 balls.
  9. Remove excess Potato Starch from Mochi and divide into 10 portions.
  10. Flatten one portion of ‘Mochi’ and place one ball of Azuki paste in centre and draw the edges up to enclose. Repeat with the remaining ‘Mochi’ and Azuki paste.