Daifuku Cakes

March 06, 2010

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....

For the dough or skin: makes about 12-15 Daifuku cakes
  • 1 cup of glutinous flour
  • 1/8 cup of sugar
  • 2/3 cup of water
  • few drops of food colouring...
  • tapioca flour for dusting
For Fillings..use either:
  1. 1 canned red bean paste - from asian grocershop.. roll into a ball the size of a marble..or
  2. durian cakes ~ from Asian grocer or
  3. grounded roasted peanuts mix with sugar and a little bit of butter (roll into balls and leave it in the fridge overnight)
  4. Or all of the above
In a microwaveable bowl, mix the glutinous flour, sugar and water. Stir until smooth. Add colouring if you wish...
Place in microwave oven and heat on HIGH for 1 minute. Stir immediately (note the dough will be a little bit lumpy). Return to the microwave and cook for another 1 minute or more. The dough will rise or inflate...
Remove from the microwave... dust your hand with tapioca flour...and scoop about 1/2 -1 tablespoon of dough. Make it into a dics, and place red bean paste ball in the center, and wrap the dough around it. Quickly roll the daifuku into the tapioca flour and shake off the excess.
For decorative toppings: moist the top of Daifuku Cakes...and sprinkle some roasted sesame or grounded peanuts or green tea powder or whatever you desire... :)
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!!!

From L to R: Adzuki beans, Peanuts and Durian fillings... 


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


  2. Oh, I'm so going to make these.......now 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 :)