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Custard Mochi on a marble surface.
5 from 12 votes

Custard Mochi (Daifuku)

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!

Course Dessert
Cuisine Japanese
Keyword custard, mochi, rice cake
Prep Time 30 minutes
Cook Time 15 minutes
Freezing Time 1 hour
Total Time 1 hour 45 minutes



  • 1 cup milk
  • 2 Tbsp all-purpose flour
  • 4 egg yolks
  • 3 Tbsp granulated sugar
  • 1/2 tsp 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 the milk to a small sauce pan and heat over medium heat to boiling.

  2. Slowly whisk in the flour, eggs, and sugar. Heat on low heat until bubbling and thick, about 5-10 minutes.

  3. Pour the custard through a mesh sieve to remove any clumps. Let custard cool.

  4. Scoop custard into frosting bag and pipe onto a cookie sheet into 8 dollops. Freeze for one hour.


  1. Add 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. Microwave for 1 minute, remove plastic then stir. It will not be smooth after stirring it. 

  3. Replace 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. Place 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. Using a knife or bench cutter divide the mochi into eight pieces. Coat your hands with potato starch and roll each piece into a ball, and then flatten into a disk. Place a ball of frozen custard in the center. Use your fingers to pinch the Mochi closed around the custard.

  6. Mochi can be kept at room temperature for several hours, stored in the refrigerator for up to 2 days, or two weeks in the freezer.

Recipe Notes

  • 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.