Red Bean Daifuku Mochi (大福餅)

September 01, 2021
Soft delicate Daifuku mochi (大福餅) is a type of Japanese sweet, best served with green tea.

 Red bean mochi


What is Mochi?

Mochi, made by pounding glutinous rice flour, pounded to a smooth paste or dough.
Lengthy and laborious process to have that smooth dough though.

Then shaped into small, round and chewy balls, filled with sweet homemade adzuki or red bean paste.

You can fill your mochi with  white bean paste (Shiroan, 白餡).

Or, you can wrap mochi dough around fresh fruits like strawberries, kiwis or mandarins.

These type of mochi may also be known as Daifuku Cakes (大福餅).

In my 2010 post, I filled up my daifuku cakes with durian paste and peanuts.
Scroll past recipe card to see the photo 😋 

What is the difference between Mochi and Daifuku?

Both mochi and daifuku are made from glutinous rice, either in form of glutinous flour or glutinous rice pounded to a pulp (as I explained above).

While mochi was made by pounding glutinous rice flour, you will find daifuku is much easier to make, since it uses 3 ingredients: glutinous rice flour, sugar and water.

 Daifuku mochi

In 3 minutes or so, your daifuku dough is ready to be filled up either with red bean paste, white bean paste or fruits.

Another fun fact that differentiate between mochi and daifuku is the ratio of filling to the dough.
For mochi, the filling is much less than the dough, in terms of weight.

However, for daifuku, the ratio of dough to filling is the same, hence it forms a thin skin that wrap around the filling (I have to perfect this skill, to have an even daifuku skin wrapping around red bean paste balls).

How to make Daifuku Mochi?

Below is the step by step photos and explanation on how to make daifuku mochi.

 Red bean paste into balls
1. Prepare 12 red bean balls. Each about 1 tablespoon or 25g red bean paste.

 Glutinous rice flour for mochi
2. Glutinous rice flour.
I did not use Japanese glutinous rice flour.

 white sugar for mochi
3. Add white sugar.

 Add water to glutinous rice flour mix
3. Add water

 Microwave glutinous rice flour mix
4. Microwave for 1 minute then stir.
Repeat this process for 3 times.

 mochi dough is ready
5. Mochi dough is ready

 dust with tapioca flour
6. Dust working surface with tapioca flour (or corn flour)

 tapioca flour to eliminate stickiness of mochi dough
7. Dust the top of the dough too.
Note: this mochi dough is very sticky.
Dust your hands and utensil with some tapioca flour as well.

 Wrap mochi dough around red bean paste
8. Divide mochi dough into 12. 
Each is about 25g. Wrap around red bean balls.
 mochi red bean

How long can I keep Daifuku Mochi for?

Best eaten on the day.

However, you can keep (not in the fridge) for at least 48 hours during winter or 24 hours in summer or hot weather.

 red bean mochi cake

Other Malaysian dessert that uses glutinous rice flour

Glutinous Rice Balls in syrup (Tang yuan)

Video on How To Make Daifuku Mochi

 Soft delicate Daifuku mochi (大福餅) is a type of Japanese sweet usually served with green tea.  Small, round and chewy daifuku mochi, made from glutinous rice flour dough, filled with sweet homemade adzuki or red bean paste, but some are filled with white bean paste (Shiroan, 白餡).   Daifuku Mochi makes a delicious Japanese dessert.

What I wrote on March 6, 2010

Keeping it here for sweet memories :)

 Durian filled daifuku cakes

Aren't they dainty looking little morsels??? Daifuku cakes (recipe from Setsuko Yoshizuka) or literally known to us as Mochi..

Mr H Jr  has another school project ... his assignment ~ is to research, prepare and cook a 'Rice' base or its byproducts theme dish or dessert ... at first he wanted to make Kuih Tepung Talam, after much consideration as time is the essence ... he decided to make Daifuku cakes instead... It was easy, quick and tasty...

The original Daifuku cakes has Red bean paste or Adzuki beans paste as filling... It was killing two birds with one stone for us... he needed to have his 'trial run' and we wanted to bring these delightful little morsels to one of our friend's house for Chinese New Year gathering...Since there was going to be a big crowd... we thought that we should have varieties... instead of having Daifuku cakes with Adzuki beans , we also made 2 batches with Peanut filling and another 2 batches with Durian cakes filling... 

As it turned out... the ones with durian filling were gone within minutes....

Note: be careful not to burn your fingers when handling the dough ... its HOT!!! Mr H burnt his palm!!!  or may be it was just his excuse... so he need not do anymore...hmm!!!


  1. Your little morsels look so adorable. Do you use food colouring?


  2. Oh, I'm so going to make I know what goes in them! They look delish!

  3. Salina,
    Thank you.... and yes I use food coloring...

    Kitchen Butterfly
    Welcome to my kitchen...

  4. These look fantastic...I am writing an Asian cookbook right at the moment, and desserts or sweets are the hard part for me...these are great! Well done!

  5. I love making these. Yours came out so pretty!

  6. Tenina,
    Thank you and good-luck on your cookbook... :)

    Thank you :)