What is the difference between daif*cku and mochi?

But what is daif*cku exactly and what does daif*cku mean? It's actually just a mochi that's been stuffed or filled, most commonly with red bean paste but often with other flavors too . In fact, just like there are many types of mochi, daif*cku has many variants - some of which we'll touch on in this article.

What is Daif*cku Mochi made of?

Daif*ckumochi (大福餅), or Daif*cku (大福) (literally “great luck”), is a Japanese confection consisting of a small round mochi ( glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans . Daif*cku comes in many varieties.

What is the English name for daif*cku?

Daif*ckumochi (大福餅), or daif*cku (大福) (literally " great luck "), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans.

What does daif*cku mean in English?

Daif*cku, also known as daif*cku mochi, is a type of Japanese wagashi (traditional Japanese sweets). The word “daif*cku” actually means great luck . It is made by stuffing mochi (Japanese pounded rice cake) with a filling, traditionally a sweet red bean paste called anko.

What is the white powder on mochi?

What Is Shiratamako. Shiratamako, literally “white jade powder,” is a white powder made of glutinous/sweet rice . It's an ingredient in mochi and many wagashi desserts.

Is daif*cku Chinese or Japanese?

Daif*cku or daif*cku mochi, as it's sometimes called, is a Japanese confection made of a round ball of mochi filled with sweet ingredients, especially red bean paste (anko). It's basically a stuffed rice cake and a type of wagashi, making it one of the most popular tea-time snacks in Japan.

Does mochi need refrigeration?

Fresh mochi and homemade mochi can get hard/go bad quickly. It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge .

What's the difference between daif*cku and dango?

Dango typically manifests as rice flour dumplings skewered on sticks, each bite revealing the chewy texture of rice flour on the exterior. Unlike Daif*cku, which encapsulates sweet fillings within a mochi shell, dango highlights the simplicity of rice flour .

Is mochi a Korean or Japanese dessert?

Mochi (pronounced MOE-chee) is a Japanese dessert made of sweet glutinous rice flour or mochigome. Mochi dough is often tinted with green tea powder (matcha) or other food colorings and wrapped around a sweet center to form a small, bite-sized confection with a chewy, smooth, elastic texture.

Does daif*cku need to be refrigerated?

Daif*cku mochi Generally, daif*cku is filled with sweet red bean paste or ice cream. If your daif*cku contains ice cream, it will need to be stored in the freezer. But, daif*cku has a bit of a longer shelf life than plain mochi. You can store the fresh stuff in your refrigerator for one to two days .

Cookie Butter Daif*cku Recipe (2024)

Home » Blog » Cookie Butter Daif*cku Recipe

by Relle

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This cookie butter daif*cku recipe takes the traditional Japanese daif*cku 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 daif*cku?

Daif*cku 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 daif*cku mean?

Daif*cku is a Japanese word that translates to great luck. It is common to make mochi and daif*cku during the New Year to bring good luck to the family.

How to store this daif*cku recipe?

Daif*cku 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 daif*cku recipe last?

Cookie butter daif*cku 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 daif*cku recipe?

How to make daif*cku?

https://youtu.be/Q4ESMp-KzGQ

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 Daif*cku

Relle Lum

This cookie butter daif*cku recipe takes the traditional Japanese daif*cku and stuffs it with a not so traditional filling. Sweet, sticky, and oh so yummy!

4.63 from 37 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 minutes mins

Total Time 18 minutes mins

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!

Video

https://www.youtube.com/watch?v=Q4ESMp-KzGQ

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.

Nutrition

Serving: 1gCalories: 78kcalCarbohydrates: 14gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 14mgSugar: 5g

Keyword cookie butter, cookie butter daif*cku, daif*cku, 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.

15 thoughts on “Cookie Butter Daif*cku 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.
  Reply
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 !
  Reply
  - Mochi is best made with mochiko flour.
    Reply
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.
  Reply
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 Daif*cku 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 loa
Reply
- Yay. So happy to hear. Mahalo for sharing. Happy New Year!
  Reply
Aloha! I was so happy to try to make the Daif*cku!! 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.
  Reply
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.
  Reply