Mochi with Custard Filling

Custard Mochi on a marble surface.

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4.9 from 45 reviews

Custard Mochi (Daifuku) is a sweet and chewy Japanese dessert! Made with custard wrapped in glutinous rice cake, it is a treat you won't be able to resist. While it's traditionally eaten around the Japanese New Year, the sweet treat can be enjoyed at any time of the year!


Units Scale


  • 1 cup milk
  • 2 Tablespoons all-purpose flour
  • 4 egg yolks
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • dash of salt


  • 1 cup Mochiko sweet rice flour
  • 1/4 cup granulated sugar
  • dash of salt
  • 3/4 cup water
  • yellow food coloring
  • potato starch or cornstarch



  1. Add milk Add the milk to a small saucepan and heat over medium heat to boiling.
  2. Add rest of ingredientsSlowly whisk in the flour, eggs, and sugar.
  3. Heat until bubblingHeat on low heat until bubbling and thick, about 5-10 minutes.
  4. Pour custardPour the custard through a mesh sieve to remove any clumps. Let the custard cool.
  5. Pipe and freezeScoop custard into a frosting bag and pipe onto a cookie sheet into 8 dollops. Freeze for one hour.


  1. Add ingredients to bowlAdd sweet rice flour, sugar, salt, water, and a few drops of food coloring to a microwave-safe bowl. Cover the bowl loosely with plastic wrap.
  2. MicrowaveMicrowave for 1 minute, remove plastic, then stir. It will not be smooth after stirring it. 
  3. Continue microwavingReplace the plastic wrap and continue microwaving for 1-minute intervals until mochi has a translucent quality and feels gummy. This usually takes 3-4 minutes. Allow to cool slightly, enough to handle with your hands.
  4. Shape mochiPlace the mochi on a cutting board generously coated in potato starch. Sprinkle potato starch on top of the mochi. Shape the mochi into a half-inch thick disk.
  5. Divide into piecesUsing a knife or bench cutter, divide the mochi into eight pieces.
  6. Roll and flattenCoat your hands with potato starch and roll each piece into a ball, and then flatten it into a disk.
  7. Fill with custardPlace a ball of frozen custard in the center. Use your fingers to pinch the Mochi closed around the custard.


  • I highly recommend eating the mochi while it's fresh, but it can be stored in the refrigerator for two days or in the freezer for two weeks.
  • If the mochi tends to get dry while you're working with it, you can place it in the microwave for a couple of seconds until it's easier to work with.
  • This recipe can easily be made with a variety of different fillings. Some popular mochi fillings include red bean paste (anko), white bean paste (shiroan), ice cream, custard, strawberries, and even cookie dough!


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