Matcha-Filled Mochi (Daifuku): An Iconic Japanese Sweet

Learn how to make delicious matcha-filled mochi called Daifuku. These small Japanese treats are both vegan and gluten-free, easy to prepare, and perfect alongside a cup of tea. The unique taste of matcha adds a refined, delicious twist to this homemade recipe.

Ingredients for 12 Daifuku:

• 100 g glutinous rice flour (mochiko)
• 50–100 g sugar (to taste)
• 140 ml water
• 5 g neutral vegetable oil (e.g., rapeseed/canola)
• 1 tsp matcha powder (adjust to your preferred intensity)
• Cornstarch for dusting

For the filling (Anko):

• 125 g cooked red beans
• 60 g sugar
• 1 pinch of salt (optional)

Instructions:

Make the Anko:

1. Drain the red beans: If using canned beans, drain well. If using dried beans, cook until tender, then drain.
2. Blend: Blend the red beans until smooth and creamy.
3. Cook: Warm the bean purée in a saucepan, add sugar (and salt). Cook over medium heat until thickened, stirring constantly.
4. Cool: Let it cool, then form small balls (about the size of a large cherry) and place them in the freezer to make handling easier.

Prepare the mochi dough:

1. Mix: In a bowl, combine glutinous rice flour, sugar, matcha, water, and oil until smooth.
2. Microwave method: Cover the bowl with cling film and microwave for 3 minutes at 800W. Remove and stir, then microwave for another 2 minutes. The dough should become slightly translucent.
3. Steaming method: Steam the dough for 20–30 minutes until it becomes slightly translucent.

Assemble the Daifuku:

1. Roll out: Dust your work surface with cornstarch. Roll out the mochi dough with a rolling pin.
2. Shape: Cut into 12 equal pieces. Flatten each piece into a circle, place an anko ball in the centre, then gently seal the dough around it.
3. Coat: Roll each daifuku in cornstarch to prevent sticking and create smooth, neat balls.

Tip:

For a softer, more aromatic finish, lightly dust your daifuku with ceremonial matcha before serving. It adds a beautiful look and an extra layer of flavour.

Nutritional note:

Matcha is rich in antioxidants and brings a subtle, elegant taste to these mochi. This recipe is naturally gluten-free and dairy-free, making it suitable for a vegan diet.

When to enjoy them

Matcha daifuku are perfect with tea or coffee for a sweet break. They keep well in the fridge, but are best enjoyed within 2 days.

Diet-friendly

Vegan, gluten-free, and dairy-free—these mochi fit a variety of dietary preferences while staying seriously delicious.

Helpful links

• Discover our Organic Ceremonial Matcha to make these mochi.
• Also try our Matcha Latte recipe for another green tea treat.
• Are you a professional? We’re also a matcha supplier for businesses.