Step 1 of 6
Daifuku mochi
Roll the anko into 8 balls of 50 g each and chill them on a plate for 30 minutes. Firm, cold anko is far easier to wrap.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Daifuku mochi take?
1 hr 15 min all in — 40 min prep, 5 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
8 more questionsFewer questions
What equipment do I need?
Mixing bowl, Saucepan, Kitchen scale, Chef's knife.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
50 g of Sugar.
What can I use instead?
Shiratamako → Glutinous rice flour (mochiko). Slightly less stretchy and a little stickier. Use 10 to 20 ml less water. Anko → Sweetened chestnut purée or a ball of ice cream. Chestnut keeps it a tea sweet. Ice cream makes mochi ice cream; freeze the wrapped balls straight away.
What should I watch for?
Cooked mochi is very hot and clings to skin. Handle it with a wet spatula, not fingers. Mochi is a known choking risk. Cut it small for children and older people, and chew well.
Any tips from this recipe?
For ichigo daifuku, wrap a hulled strawberry in a thin layer of smooth anko first, then in the mochi. If they have hardened by the next day, microwave one for 10 seconds to soften it again.
Can I prepare this ahead?
If they have hardened by the next day, microwave one for 10 seconds to soften it again.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.