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Cookie Butter Daifuku Recipe

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

hand picking up cookie butter daifuku

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.

mochiko flour

What is daifuku?

Daifuku 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 daifuku mean?

Daifuku is a Japanese word that translates to great luck. It is common to make mochi and daifuku during the New Year to bring good luck to the family.

mochi dough

How to store this daifuku recipe?

Daifuku 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 daifuku recipe last?

Cookie butter daifuku 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 daifuku recipe?

cookie butter daifuku ingredients
cookie butter daifuku

How to make daifuku?

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 daifuku

Cookie Butter Daifuku

Yield: 12 daifuku
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes

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

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

  1. Using a small cookie scoop (about 1 teaspoon) scoop cookie butter on to wax paper and place in the freezer to harden.
  2. 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.
  3. 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.
  4. Repeat mixing process. Microwave for another 30 seconds. Dough will be very sticky.
  5. 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.
  6. 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!

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.

*Mochi will last 2-3 days in an airtight container at room temperature.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 14mgCarbohydrates: 14gFiber: 0gSugar: 5gProtein: 1g

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cookie butter daifuku

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By 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.

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2 thoughts on “Cookie Butter Daifuku Recipe”

  1. 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

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