These homemade daifuku mochi are perfectly soft and chewy with a creamy matcha white bean filling. Naturally vegan and gluten free, this version has only a touch of sweetness and pairs perfectly with a warm cup of green tea.

What Is Mochi?
Mochi has been a part of Japanese cuisine for over 2000 years! It is made by pounding steamed short grain sticky rice (mochigome) with a wooden mallet. It’s a very laborious task that is traditionally done only at New Years. Mochi is believed to bring good health and fortune and is enjoyed in a wide variety of dishes, both savory and sweet.
Luckily the sticky rice can be dried and milled into flour that creates the same sticky and stretchy dough, making mochi easily available year-round. There are two types of flour most commonly used called shiratamako and mochiko. They are processed slightly differently and shiratamako flour is preferred as the texture is stretchier and stronger. Otherwise mochiko flour is a great substitute that is more affordable and widely available online and at Japanese/Asian grocery stores. For this recipe I’m using mochiko flour but it can be substituted 1:1 with shiratamako.
What Is Daifuku Mochi?
Daifuku translates to ‘great luck’ and is a type of traditional Japanese dessert (wagashi) which consists of mochi dough wrapped around a sweet red bean paste (anko). Daifuku mochi is one of the most popular desserts in Japan and probably the most commonly known Japanese dessert here in the West. There are many variations – some filled with fresh fruit, chestnut paste, ice cream or white bean filling (shiroan) like these ones!
White Bean Filling
Traditionally white bean filling (shiroan) is made with butter beans for their creamy texture and mild flavour. In this recipe I’m using dried navy beans since I usually have them on hand and adding matcha covers any ‘beany’ flavour. Any white bean should work fine for this recipe.
Typically Japanese bean paste is too sweet for me, so I’ve cut down the sugar quite a bit for this recipe. Having less sugar changes the texture so this version isn’t as thin and glossy as traditional bean paste.
The beans can be processed until very smooth, adding a bit of water if necessary or kept a bit chunky. I like to compare it to guacamole or hummus, some like it smooth and some like it chunky. The filling can be made the day before and kept in a sealed container in the fridge. Just keep in mind that the matcha will oxidize and become darker in colour.




Making The Mochi Dough
Making mochi is very simple. It consists of sweet rice flour, sugar and water. Whisk together in a small bowl, place into a steamer, cover the lid with a dish towel (to prevent condensation) and steam for about 20 minutes, stirring once, until it becomes translucent. This can also be done in the microwave by covering the bowl with plastic wrap and stirring at one minute intervals.


Working With The Dough
Mochi dough is extremely sticky so don’t be afraid to generously coat your work surface, rolling pin and hands with potato starch. Any excess starch can be brushed off the finished mochi. Working quickly and efficiently is important since the dough is easier to roll out while it’s still warm. Make sure that your work station is prepped and ready to go before you start making the mochi dough. And it will get messy!




Tips For Success
- Have your work surface and tools prepped and ready before starting the dough
- Wet your spatula when stirring and removing the dough from the bowl
- Work with the dough quickly while it’s still warm
- Sift the potato starch so it doesn’t clump
- Don’t be afraid to add a generous amount of potato starch to the dough, rolling pin and your hands to prevent sticking
How To Store
Mochi is best eaten the same day. The dough tends to dry out and become tough. If they have to be stored wrap each one individually with plastic wrap and place in a sealed container in the fridge. I suggest they should be eaten within 24 hours.


Why You Will Love These Matcha Daifuku Mochi
✓ Soft and chewy texture
✓ Not too sweet
✓ Creamy matcha filling
✓ Perfect treat with an afternoon tea
✓ Naturally vegan and gluten free


Looking For More Matcha Recipes?


Without being overly sweet these Matcha Daifuku Mochi are like biting into a soft fluffy cloud. If mochi dough is new to you once you get used to the sticky texture you will want to make it again and again. Daifuku mochi is one of my favourite desserts and I look forward to sharing more mochi recipes in the future. I hope you enjoy this recipe and happy eating always!

Matcha Daifuku Mochi
Ingredients
Matcha Bean Filling
- 1/2 cup dried navy beans
- 3 tablespoons organic cane sugar
- 1-2 tablespoons water, as needed
- 2 teaspoons high quality matcha powder, sifted
Mochi Dough
- 1 cup shiratamako or mochiko flour*
- 1 cup water
- 3 tablespoons white sugar*
- about 1/2 cup potato starch or cornstarch for dusting, sifted
optional garnish
- edible flowers or matcha powder to dust on top
Instructions
Matcha Bean Filling
- Place the dried navy beans in a bowl and generously cover with water. Soak for 6 hours or overnight.
- Drain the beans. Rinse with cold water and rub the beans between your fingers. Some of the skins will separate. Discard what skins come off.
- Place the beans in a medium sized pot and cover with at least 2 inches of water. Bring to a boil and cook for 2 minutes on high, skimming off the foam. Turn the heat down to medium low and partially cover with a lid. The water should be lightly bubbling. Cook for 35-45 minutes until the beans are tender.
- Drain the beans. While they're still warm place them into a food processor with the sugar. Process until they are smooth and creamy, scraping down the sides as needed. If the mixture is too thick add 1-2 tablespoons of water. Sift the matcha powder into the mixture and pulse until incorporated. Transfer to a bowl and place in the fridge until cool, about 20-30 minutes.
- Once the mixture has cooled, roll into 9 balls and set aside.
Mochi Dough
- Since mochi must be worked with quickly once cooked, be sure to prep your work area before starting. To do this generously cover your work surface with sifted potato starch and have a small bowl of extra potato starch handy. Have a rolling pin, pastry brush, muffin liners, a 3.5 inch circle cookie cutter and the matcha filling handy.
- Fill your steamer with water and bring to a boil. Turn down to low. Wrap the steamer lid with a dish towel to prevent condensation. In a small heat proof bowl whisk together the flour, sugar and water. Place the bowl into the steamer. Cover and steam for 10 minutes. Carefully open the steamer and stir the mixture with a wet spatula. Place the lid back on and steam for another 10 minutes. It's done when the dough is translucent and very sticky.
- Using a wet spatula scoop the mixture onto the floured surface. Dust more potato starch to the top of the dough and on the rolling pin. Roll the dough to 1/4 inch thick. Don't be afraid to add more potato starch if the dough starts to get sticky.
- Using the cookie cutter cut out as many circles as you can. Lightly dust your hands with potato starch. Gently pick up one circle of dough and place into your palm. Use the pastry brush to dust off excess potato starch. Place the bean filling in the middle and fold the sides into the middle, pinching them so they stick. Gently roll the ball in your palms to smooth out. Place the mochi pinched side down into a muffin cup and repeat.
- Form the leftover dough into a ball and add more potato starch if too sticky. Roll the dough out a second time and cut out the remaining circles. You should be able to get 9 in total.
- Mochi is best eaten the same day at room temperature. If kept overnight wrap each mochi individually and store in a seal container in the fridge. Mochi tends to lose its soft and chewy texture when kept overnight.
Notes
Nutrition

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