AllCommunity and GovernmentWellnessDesign & StyleArts & EntertainmentWritingSports & GamingScience & TechMusicFoodHome & LifestyleBusiness

How to Make Daifuku: Japanese Daifuku Recipe

Name: How to Make Daifuku: Japanese Daifuku Recipe
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4 pieces
Cuisine: Japanese
Ingredients: ⅓ cup glutinous rice flour, such as *shiratamako* or *mochiko*; 1 tablespoon sugar; 4 tablespoons *anko* (red bean paste), divided; Katakuriko (potato starch or cornstarch), for dusting

Written by MasterClass

Last updated: Sep 22, 2026 • 2 min read

Learn how to make chewy Japanese rice cakes at home.

Learn From the Best

What Are Daifuku?

Daifuku are a type of wagashi (Japanese sweet) consisting of mochi wrapped around a sweet filling, typically red bean paste. Daifuku, which translates to "great luck," were once reserved for special occasions like the New Year because of the labor-intensive process of grinding glutinous rice into a sticky paste. Today, the small round mochi are typically made from store-bought glutinous rice flour and are a staple dessert in Japan.

7 Popular Types of Daifuku

The most common version of this Japanese confection is filled with anko (red bean paste), but there are many variations.

1. Mame daifuku: Mame daifuku features whole azuki beans or soybeans mixed into the mochi dough and/or anko filling.
2. Matcha daifuku: Matcha daifuku incorporates green tea powder into the mochi dough.
3. Ichigo daifuku: This strawberry-flavored daifuku consists of a ripe strawberry coated in sweet red bean paste wrapped in a layer of mochi.
4. Shiroan: Some varieties replace the red bean paste with shiroan (white bean paste).
5. Yomogi daifuku: This features a mochi wrapper flavored with Japanese mugwort.
6. Kinako: Daifuku can be dusted with kinako (soybean flour) for a nutty flavor.
7. Ice cream daifuku: This combination of daifuku and ice cream was invented in Los Angeles's Little Tokyo in the 1990s.

Simple Japanese Daifuku Recipe

email recipe

48 Ratings | Rate Now

makes

4 pieces

prep time

20 min

total time

23 min

cook time

3 min

Ingredients

⅓ cup glutinous rice flour, such as shiratamako or mochiko
1 tablespoon sugar
4 tablespoons anko (red bean paste), divided
Katakuriko (potato starch or cornstarch), for dusting

1
In a medium bowl, whisk together the sweet rice flour and sugar.
2
Add ⅓ cup of water and stir to form a smooth batter.
3
Microwave the mixture on full power for 1 minute.
4
Remove the bowl from the microwave and use a wet rubber spatula or wooden spoon to thoroughly mix.
5
Return to the microwave and cook on full power for 1 more minute.
6
Remove the bowl and stir again. The dough should be smooth and shiny. If not, microwave for another minute.
7
Line a baking sheet or another work surface with parchment paper and generously dust with potato starch.
8
Scrape the still-warm mochi dough onto the potato starch, and sprinkle with more starch.
9
Use a potato-starch-dusted bench scraper or spatula to shape the mochi into a 1-inch thick round, then cut into four equal pieces.
10
Place 1 tablespoon red bean paste into the center of each mochi piece and gently shape the mochi around the red bean paste, pinching to seal.
11
Serve warm or chill in the fridge for 20 minutes. Wrap leftover daifuku in plastic wrap and use within 2 days.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.