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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

Relle Lum
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!
4.62 from 36 votes
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Desserts
Cuisine Japanese
Servings 12 daifuku
Calories 78 kcal

Ingredients
  

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!

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.

Nutrition

Serving: 1gCalories: 78kcalCarbohydrates: 14gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 14mgSugar: 5g
Keyword cookie butter, cookie butter daifuku, daifuku, japanese, japanese food, japanese sweets, keeping it relle, mochi, stuffed mochi
Did you make this recipe?Share a photo and tag @keeping.it.relle on Instagram so I can see all your delicious creations and Let me know how it was!

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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.

More posts by this author.

13 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
  2. 4 stars
    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
  3. 5 stars
    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
  4. 5 stars
    Aloha Relle, thank you so much for sharing your Daifuku 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
  5. Aloha! I was so happy to try to make the Daifuku!! 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
  6. 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

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