Fruit Daifuku, also known as cream-filled mochi, is a beloved Japanese dessert that wraps juicy seasonal fruit and airy whipped cream in a chewy, tender mochi shell. With their soft pastel hues and delicate texture, these treats are both refreshing and visually enchanting. Whether you’re serving them for summer gatherings, tea parties, or simply as a cool indulgence, fruit daifuku offer an elegant way to enjoy nature’s sweetness.

Why You’ll Love This Recipe

These mochi treats are a harmony of textures and flavors: the soft, elastic mochi dough contrasts beautifully with the light whipped cream and juicy fruit inside. Customizable with your favorite fruits and colors, they are naturally gluten-free and can be tailored to match any season or event. Despite their impressive appearance, they’re surprisingly easy to make at home with just a few ingredients and a microwave.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Glutinous rice flour (mochiko)
Granulated sugar
Water
Cornstarch or potato starch (for dusting)
Heavy whipping cream
Powdered sugar
Vanilla extract
Small fruits (such as kiwi, figs, mango, peach, or strawberries—peeled and patted dry)
Food coloring (optional)

directions

In a microwave-safe mixing bowl, combine the glutinous rice flour, sugar, and water. Stir until smooth and lump-free.
Microwave the mixture for 1 minute, stir, then continue microwaving in 30-second intervals for 1–2 more minutes, stirring after each, until the mochi is thick, sticky, and slightly translucent.
Generously dust a clean surface with cornstarch or potato starch. Turn out the cooked mochi dough onto the surface and let it cool for about 5 minutes.
While the mochi cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Dust your hands with starch and divide the mochi into 6–8 equal portions. Flatten each into a circle about 3.5 to 4 inches wide.
Place a spoonful of whipped cream and one prepared fruit piece in the center of each mochi circle.
Carefully gather the edges of the mochi over the filling and pinch to seal. Turn seam-side down and gently shape into smooth rounds.
Chill the daifuku in the refrigerator for 15 minutes before serving to set the shape and firm the texture slightly.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 5 minutes
Total Time: 30 minutes
Servings: 6–8 pieces
Calories: Approximately 185 kcal per piece

Variations

Matcha Mochi: Add 1 teaspoon of matcha powder to the mochi mixture for a green tea twist.
Coconut Cream: Use whipped coconut cream instead of dairy for a tropical, dairy-free option.
Berry Blend: Use a mix of strawberries, blueberries, and raspberries for a juicy medley.
Chocolate Filling: Add a square of chocolate with the cream for a molten surprise.
Colorful Skins: Divide the mochi dough and tint each portion with natural food coloring for pastel daifuku.
Mini Versions: Use smaller fruit pieces and mochi circles for bite-sized versions ideal for platters or party trays.
Tropical Twist: Fill with mango and passionfruit cream for a refreshing summer option.
Floral Note: Add a drop of rose or orange blossom water to the cream for a subtle floral aroma.

storage/reheating

Fruit daifuku are best enjoyed fresh but can be stored in the refrigerator in an airtight container for up to 24 hours. Due to the fresh cream and fruit, they do not freeze well. The mochi will firm up slightly when chilled but remains pleasantly chewy. Allow to rest at room temperature for a few minutes before serving if desired.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, only glutinous rice flour (mochiko) will yield the stretchy, chewy texture needed for mochi. Regular rice flour will not work.

What kind of fruits work best?

Small fruits like strawberries, kiwi, mango chunks, and peeled figs work best. They should be firm, fresh, and not overly juicy.

Can I make these ahead of time?

Yes, but for best texture, serve within 24 hours. The mochi may become firmer the longer it is refrigerated.

Do I have to use a microwave?

No, the mochi can also be steamed for 15–20 minutes, stirring halfway through, until thick and translucent.

How do I keep the mochi from sticking?

Dust your hands, tools, and surfaces generously with cornstarch or potato starch while shaping.

Can I skip the whipped cream?

Yes, you can fill the mochi with just fruit or with sweet bean paste (anko) for a more traditional daifuku.

Is this dessert gluten-free?

Yes, this recipe is naturally gluten-free if all ingredients used (especially flavorings) are certified gluten-free.

Can I flavor the mochi dough?

Yes, add a few drops of flavor extracts (vanilla, yuzu, rose) to the mixture before cooking.

Can I use food coloring?

Yes, a few drops of food coloring added to the mochi mixture before microwaving will give it a pastel hue.

How do I keep the fruit from leaking juice?

Pat the fruit completely dry before assembling to prevent moisture from softening the mochi or affecting the whipped cream.

Conclusion

Fruit Daifuku is a delightful and beautiful Japanese confection that offers the perfect balance of creamy, fruity, and chewy textures. With endless possibilities for customization and a fresh, seasonal flair, these mochi treats are ideal for elegant desserts, special celebrations, or simply enjoying a taste of Japanese sweetness at home. Whether filled with vibrant mango, soft strawberries, or lush cream, each daifuku is a tiny masterpiece worth savoring.