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by Relle
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This cookie butter daifuku recipe takes the traditional Japanese daifuku and stuffs it with a not so traditional filling. Sweet, sticky, and oh so yummy!
I LOVE LOVE LOVE mochi. I grew up making mochi at home. Quick and easy and definitely cheaper than buying it at the store.
If you love mochi check out my recipe for chi chi dango type mochi, butter mochi, and poi mochi.
What is daifuku?
Daifuku is a traditional Japanese confection that consists of a round piece of mochi stuffed with some type of filling. The classic filling is anko, which is a sweetened red bean paste made from azuki beans. Today there are many different variations.
What does daifuku mean?
Daifuku is a Japanese word that translates to great luck. It is common to make mochi and daifuku during the New Year to bring good luck to the family.
How to store this daifuku recipe?
Daifuku is best eaten fresh, however it can be stored in an airtight container at room temperature or covered in plastic wrap and placed in a sealed bag in the freezer.
How long will this daifuku recipe last?
Cookie butter daifuku can will keep in an airtight container for 2-3 days or in the freezer for a few weeks. Because the mochi can be on the wet side it will quickly mold after a few days.
What do I need to make this daifuku recipe?
- Mochiko flour
- Granulated sugar
- Water
- Cookie butter spread
- Potato starch
How to make daifuku?
Using a small cookie scoop (about 1 teaspoon) scoop cookie butter on to wax paper and place in the freezer to harden.
In a heat proof mixing bowl combine flour, sugar, and water. Mix until well combined. Cover with plastic wrap and microwave on high for 1 minute.
Remove bowl from microwave, pull back plastic wrap and mix dough. Place plastic wrap back on to the bowl and return to the microwave for another minute.
Repeat mixing process. Microwave for another 30 seconds. Dough will be very sticky.
Dust a silpat or non-stick surface with potato starch to prevent sticking. Using a medium size cookie scoop (about 1 tablespoon) dipped in water to scoop out dough. Using a floured rolling pin roll out dough to about 3 inches in diameter.
Remove cookie butter from freezer and place a single piece in the center of rolled out dough. Bring the edges of the dough together and pinch to seal. You can roll the dough ball in your hands to shapen. Enjoy!
Cookie Butter Daifuku
Relle Lum
This cookie butter daifuku recipe takes the traditional Japanese daifuku and stuffs it with a not so traditional filling. Sweet, sticky, and oh so yummy!
4.63 from 37 votes
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Prep Time 15 minutes mins
Cook Time 3 minutes mins
Total Time 18 minutes mins
Course Desserts
Cuisine Japanese
Servings 12 daifuku
Calories 78 kcal
Equipment
Ingredients
- 3/4 cup mochiko flour
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/4 cup cookie butter spread
- potato starch for rolling
Instructions
Using a small cookie scoop (about 1 teaspoon) scoop cookie butter on to wax paper and place in the freezer to harden.
In a heat proof mixing bowl combine flour, sugar, and water. Mix until well combined. Cover with plastic wrap and microwave on high for 1 minute.
Remove bowl from microwave, pull back plastic wrap and mix dough. Place plastic wrap back on to the bowl and return to the microwave for another minute.
Repeat mixing process. Microwave for another 30 seconds. Dough will be very sticky.
Dust a silpat or non-stick surface with potato starch to prevent sticking. Using a medium size cookie scoop (about 1 tablespoon) dipped in water to scoop out dough. Using a floured rolling pin roll out dough to about 3 inches in diameter.
Remove cookie butter from freezer and place a single piece in the center of rolled out dough. Bring the edges of the dough together and pinch to seal. You can roll the dough ball in your hands to shapen. Enjoy!
Notes
*This recipe will not work using all purpose flour or other non-glutinous rice flours.
*You can add food coloring to the water before mixing if you would like to color your mochi.
*Mochi will last 2-3 days in an airtight container at room temperature.
Nutrition
Serving: 1gCalories: 78kcalCarbohydrates: 14gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 14mgSugar: 5g
Keyword cookie butter, cookie butter daifuku, daifuku, japanese, japanese food, japanese sweets, keeping it relle, mochi, stuffed mochi
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By Relle on January 1st, 2020
About Relle
Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).
I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.
More posts by this author.
15 thoughts on “Cookie Butter Daifuku Recipe”
this recipe turned out awesome!! what other fillings have you tried for this recipe? I’m wondering if a Nutella filling would be good as well.
Reply
Hi Ana. You totally can fill it with whatever you want. Nutella makes a great option. Thanks for stopping by.
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Maybe it’s the brand but I used glutinous rice flour of different brand and the dough did not get sticky at all. I can’t recommend this recipe in microwave as it was total disaster for me.Reply
You need to use Mochiko flour, not rice flour. They are both totally different !
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Mochi is best made with mochiko flour.
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Hi there,
What is that black mold
Thing that you place the Mochi into?Reply
Aloha. It’s old mochi ice cream container I used just to hold the filling to chill. You don’t need that to make this.
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Aloha Relle,
my family knows how much I love my mochi and today I gave your recipe a go!
came out so so ‘ono. Mahalo for sharing your passion with us all. This will definitely be my go-to now for that mochi fix!Reply
Aloha Tahlia. Yay. So happy to hear. Thank you for sharing. Have a great day.
Reply
Aloha Relle, thank you so much for sharing your Daifuku recipe. It was my first time making it and everything came out perfect. I’m hooked and my family loves it too. Now I’m the designated mochi maker in our family, lol…Mahalo nui loaReply
Yay. So happy to hear. Mahalo for sharing. Happy New Year!
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Aloha! I was so happy to try to make the Daifuku!! It came out edible!! 😆 I had to use chocolate hazelnut spread cause that’s all I had but nonetheless, the mochi came out great with the wok, since I don’t own a microwave…. similar process though. Mahalo nui for all your recipes 🩷 loved watching you in PBS!
Reply
Yay. Happy to hear. Thank you for sharing.
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will it turn out ok if I triple or quadruple the recipe. We have a large family. So I would live to make a bigger batch. Thanks
Reply
Of course. You can scale the recipe using the buttons in the recipe card.
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