Easy Mochi Recipe: Make Delicious Mochi at Home

Key Highlights

• Easy Fusion Recipe: Learn how to make soft, chewy daifuku mochi with a refreshing nata de coco filling.
• Classic Meets Modern: Understand the difference between plain mochi rice cakes and filled daifuku sweets.
• Unique Texture Twist: Discover why chewy coconut gel cubes make a perfect modern substitute for traditional bean paste.
• Simple Ingredients: Made with glutinous rice flour, this is one of the most approachable quick dessert recipes to try.
• Customizable Fillings: Experiment with flavors like nata de coco lychee or mango for your own signature twist.
• Perfect for Any Occasion: An elegant yet playful dessert, a great Thanksgiving dessert idea.

Introduction

If you enjoy desserts that are soft, chewy, and full of delicate flavor, Mochi Daifuku is a must-try. Traditionally, daifuku is a small Japanese sweet made from mochi (glutinous rice dough) wrapped around a sweet filling like red bean paste.

In this version, we’re giving the classic treat a tropical update by using chewy coconut gel cubes as the filling. These coconut jellies bring a gentle sweetness and satisfying bite that contrast beautifully with the soft mochi exterior.

What is Mochi Daifuku?

Mochi Daifuku is a beloved Japanese sweet that combines mochi dough with a sweet filling inside. While mochi refers to the pounded glutinous rice cake, daifuku means “great luck” and specifically describes filled mochi. Traditionally, the filling is anko. Classic mochi is made from mochigome, a short-grain glutinous rice known for its stickiness. The rice is soaked, steamed, and then pounded in a rhythmic process called mochitsuki, creating the chewy, elastic dough that defines the treat. Modern recipes simplify this by using glutinous rice flour—mochiko or shiratamako—which yields the same soft texture with less effort.

Daifuku’s charm lies in its contrast of textures. It’s one of Japan’s most popular wagashi (traditional confections), often enjoyed during celebrations and holidays as a symbol of good fortune. Over time, daifuku has evolved far beyond its traditional roots. While anko remains iconic, fillings now include fresh fruit (like strawberry daifuku), ice cream, or even coconut-flavored mochi made with coconut milk. Home cooks have also begun experimenting with nata de coco (coconut gel cubes) as a modern filling, blending Japanese and tropical influences for a new, chewy twist.

Why Choose Nata de Coco for Mochi Fillings?

Using nata de coco as a filling adds a fresh, tropical twist to classic mochi daifuku. These firm, chewy coconut gel cubes bring a satisfying contrast to the soft, stretchy rice dough. Unlike creamy or paste-based fillings, nata de coco offers a light, juicy bite that makes each piece of mochi feel more refreshing.

Often packed in a mild syrup, nata de coco jelly infuses the mochi with gentle sweetness and subtle fruit notes without overpowering its delicate flavor. It’s also visually appealing, tiny translucent cubes glisten through the mochi’s surface, adding a modern, eye-catching touch.

What Is Nata de Coco (Coconut Gel)?

Nata de coco is a chewy, translucent jelly made from fermented coconut water. Originating from the Philippines, it is created through a natural fermentation process that transforms fresh coconut water into a firm, gelatinous substance. The result is then cut into small coconut gel cubes and soaked in a light, sweet syrup. These coconut jelly are popular in desserts, beverages, and puddings across Asia.

The coconut jelly cubes have a subtle coconut flavor that absorbs the sweetness of their syrup, making them incredibly versatile. Whether used in mochi fillings, fruit salads, or drinks, nata de coco adds a refreshing texture and a modern twist to traditional desserts.

Essential Ingredients for Mochi Daifuku with Nata de Coco

To create these delicious treats, you'll only need a few key ingredients. Let’s break down everything you’ll need with a handy table, here are the ingredients you will need:

Component	Ingredient	Quantity	Notes
Mochi Dough	Glutinous rice flour (shiratamako or mochiko)	¾ cup	Shiratamako gives a springier texture; mochiko is easier to find
	Sugar	¼ cup	Keeps the mochi soft and slightly sweet
	Water or milk	¾ cup	Use milk for a creamier mochi
	Potato starch or cornstarch	½ cup	For dusting and shaping
Filling	Jubes Nata de Coco	1 pack (drained)
Optional Creamy Filling	Sweet Cow Sweetened Condensed Milk	½ cup	Forms the base for a thick, creamy paste
	Cornstarch	1 tsp	Thickens the paste as it cooks
	Milk Powder and Milk	1 tbsp and 2 tbsp	Adds richness to the structure and helps create a smooth consistency
Optional Traditional Filling	Anko (Sweet Red Bean Paste)	1½ cups	Use store-bought or homemade; portion into 1-tbsp balls and chill before wrapping

Filling Options that Goes Along Nata De Coco

You can customize your Daifuku with a variety of fillings depending on your mood or occasion. For a smooth and creamy version, try the Sweet Cow Milk Paste, made using Sweet Cow Sweetened Condensed Milk. Combine ½ cup condensed milk, 1 tbsp milk powder, 1 tsp cornstarch, and 2 tbsp milk in a small saucepan. Cook over low heat, stirring constantly until the mixture thickens into a rich, pudding-like consistency (about 3–5 minutes). Let it cool and chill before using, this creamy filling adds a luscious, milky sweetness that pairs beautifully with soft mochi.

If you prefer a traditional touch, use Anko (sweet red bean paste) instead. Measure out 1½ cups anko, either store-bought or homemade, and portion it into small 1-tablespoon balls. Chill the portions briefly before wrapping to make shaping the Daifuku easier. The gentle sweetness of red bean paste contrasts perfectly with the chewy mochi, offering a classic, nostalgic Japanese flavor.

Step-by-Step Guide to Making Mochi Daifuku with Nata de Coco

1. Drain nata de coco cubes well. Pat dry to prevent soggy mochi. Portion milk paste or bean paste into 1–1½ tbsp scoops and chill until firm.
2. In a microwave-safe bowl, whisk together ¾ cup glutinous rice flour and ¼ cup sugar. Slowly pour in ¾ cup water or milk, whisking until the batter is smooth and lump-free.
3. Cover loosely with plastic wrap, leaving a vent. Microwave on high for 1 minute. Stir with a wet spatula. Cover again and heat for another 1 minute, stir again, then microwave 30 seconds more until the dough turns translucent and glossy.
4. Dust a tray or clean surface with potato starch or cornstarch. Carefully transfer the hot mochi onto the tray and dust the top generously with more starch to prevent sticking.
5. Spread the mochi into a thin, even layer about 4–5 mm thick using your hands or a rolling pin. Chill for 15 minutes (no longer, or it will stiffen).
6. Cut 7–8 circles using a 3½-inch (9 cm) cutter. Brush off extra starch. Keep pieces stacked with plastic wrap between each to prevent sticking.
7. Fill and shape the daifuku. Place a mochi wrapper on your palm. Add a spoonful of nata de coco and chosen filling (milk paste or sweet bean paste) in the center. Pinch the mochi edges together to seal, forming a smooth ball. Place seam-side down and dust lightly with starch.
8. Repeat with the remaining dough. Serve fresh the same day for best texture.

Serving Suggestions and Storage Tips

These soft, stretchy rice cakes are best enjoyed at room temperature, as refrigeration can make the dough firm. Before plating, gently dust off any excess starch for a clean, polished look. Each bite offers a mix of pillowy mochi and chewy nata de coco cubes, creating a dessert that’s light yet satisfying. The subtle sweetness of the rice dough pairs beautifully with the refreshing flavor of coconut gel jelly, making it an ideal treat for any occasion. You can serve them as is in small paper or foil liners, roll them in toasted coconut flakes for added texture, or enjoy them with a cup of hot green tea or matcha to balance the sweetness.

Mochi Daifuku tastes best the day it’s made, but you can store or freeze it for later enjoyment. Since mochi is gluten-free, it tends to firm up faster than wheat-based desserts. To store, keep the daifuku in an airtight container at room temperature for up to 24 hours. For longer storage, wrap each piece individually in plastic wrap and place them in a freezer-safe bag for up to two weeks. When you’re ready to enjoy, let the frozen mochi thaw at room temperature for about an hour. This makes Daifuku one of the most convenient quick dessert recipes.

Conclusion

In conclusion, making Mochi Daifuku with Jubes Nata de Coco is an enjoyable way to experience the fusion of Japanese tradition and tropical flavor. The chewy rice dough, paired with the firm, fruity nata jelly cubes, offers a satisfying bite that feels both familiar and new. Fill your mochi with Sweet Cow milk paste or anko along with Jubes nata de coco, each version brings its own charm. This easy dessert recipe is perfect for holidays, gatherings, or everyday snacking, this dessert shows how a few simple ingredients can create a stunning result.

Frequently Asked Questions

Is Mochi Daifuku gluten-free?

Some! Mochi Daifuku is naturally gluten-free because it’s made with glutinous rice flour, which contains no gluten. The nata de coco filling and starch used for dusting are also gluten-free, making it safe for those with sensitivities.

How do I store leftover Mochi Daifuku?

Keep your Daifuku in an airtight container at room temperature for up to 24 hours. For longer storage, freeze individually wrapped pieces and thaw before eating. Avoid refrigeration, it makes mochi tough.

Can I use coconut milk instead of water for the dough?

Yes, you can replace part of the water with Jans Coconut Milk for a creamier and slightly richer mochi flavor. It complements the coconut jelly filling beautifully.

How long can I keep frozen Mochi Daifuku?

Frozen Daifuku can last up to two weeks when individually wrapped and stored in an airtight bag. Always thaw at room temperature for best texture.

Where can I buy Nata de Coco or Jubes Coconut Gel in the U.S.?

You can find Jubes Coconut Gel at Asian grocery stores, through wholesale food distributors like Jans Enterprises Corp, or online. Visit www.JubesUSA.com or www.JansFood.com to explore available flavors and find where to buy nata de coco recipes and supplies.