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Japanese Mochi with Cream & Fresh Fruit

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These homemade Fruit Daifuku are soft mochi balls filled with sweet whipped cream and fresh fruit like strawberries, mango, or figs. A refreshing Japanese dessert with chewy texture and vibrant flavor, perfect for summer, tea parties, or a beautiful bite-sized treat.

Ingredients

  • 1 cup glutinous rice flour (mochiko)

  • 1/4 cup granulated sugar

  • 3/4 cup water

  • Cornstarch or potato starch, for dusting

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar

  • 1/2 tsp vanilla extract

  • 6-8 small fruits (e.g. kiwi, figs, mango, peach, strawberries — peeled and dried)

 

  • Food coloring (optional, for tinted mochi)

Instructions

  1. In a microwave-safe bowl, mix mochiko, sugar, and water until smooth.

  2. Microwave for 1 minute, stir, then continue microwaving in 30-second intervals (1–2 minutes more) until the mixture is thick and sticky.

  3. Dust a clean surface with cornstarch or potato starch. Turn the mochi dough onto it and let cool for 5 minutes.

  4. Meanwhile, whip the cream with powdered sugar and vanilla until stiff peaks form.

  5. Divide and flatten mochi dough into 3.5–4 inch circles, dusting your hands and tools with starch as needed.

  6. Place a spoonful of whipped cream and one fruit piece in the center of each circle.

  7. Gently pull up the edges of the mochi and pinch to seal.

  8. Flip seam-side down and round gently with your hands.

  9. Chill for 15 minutes before serving for best texture.

Notes

  • Keep your hands and work surface well-starched to prevent sticking.

  • Use only dry, peeled fruit to keep the cream from separating.

  • Best eaten fresh the same day, as mochi hardens over time.

  • Try using natural food coloring or fruit powders to color your mochi dough.

Find it online: https://yumfoodusa.com/japanese-mochi-with-cream-fresh-fruit/