Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream)
I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so.
In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13
Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream)
I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so.
In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13
Cooking Instructions
- 1
Put plenty of cornstarch on a large cutting board.
- 2
Put the shiratama flour in a heatproof container, and add water slowly. When the flour and water have been thoroughly combined, add the sugar and stir it in.
- 3
Cover loosely with plastic wrap and microwave (at 600W) for 2 minutes. Take it out and mix with a wooden spatula. Microwave for another minute and mix again.
- 4
When the dough becomes shiny like this, it's good.
- 5
Moisten a wooden spatula, and drop the dough on top of the cornstarch bed made in step 1. Flatten it as much as possible.
- 6
Dust the top of the dough with cornstarch, and flip over. Lift up the edges with your hands. It will stretch out a lot, so don't lift it too high, and spread out the dough. It's very hot at first, so be careful.
- 7
Repeat step 6, and neaten the dough with your fingers as you spread it to 2 to 3 mm thick.
- 8
When the dough has cooled down completely, cut it out using a small soup bowl or the equivalent.
- 9
Remove the surrounding dough. If you are going to freeze the dough at this point, go to step 10. If you're going to make the dumplings right away, go to step 11.
- 10
To freeze the dough, put a piece of plastic wrap between each piece of dough, wrap tightly and freeze.
- 11
To wrap: Put a ball of ice cream in the middle of a piece of dough. To make a neatly shaped dumpling, use a portion of ice cream that's as rounded as possible.
- 12
Pull up the edges to the opposite sides and pinch together securely. Freeze the dumplings as soon as they're wrapped, and take them out when serving.
- 13
They look like this when they're cut.
- 14
I tried using a mini-yukimi daifuku case. I cut out the dough for these with a 8cm diameter cup.
- 15
A big success! They came out so evenly! If you have a Yukimi daifuku case (to mold the ice cream), the dumplings will turn out very nicely.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Top Quality Yukimi Daifuku (Mochi Filled with Ice Cream) Top Quality Yukimi Daifuku (Mochi Filled with Ice Cream)
I received some habutae mochi and usually I get sick of these after eating 2 or 3, so I came up with a different way to eat them.Even though they're simple to make, they make a special treat.There's nothing much to it.The ice cream will melt, so eat it up as soon as you make it!There's more mochi in these than in "Yukimi Daifuku", and that's what makes them tasty. Recipe by Na-chan mama
-
Shio-Daifuku (Salt and Bean Mochi Dumplings) Shio-Daifuku (Salt and Bean Mochi Dumplings)
I love traditional Japanese sweets but I don't like that anko is always so sweet.I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it.It's much easier to wrap the dumplings if you don't put in too much bean paste!Put as many black beans as you like, but I used about 8 per dumpling.I recommend using small beans.If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon -
Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans
Since I don't have a pressure cooker, I can't boil adzuki beans, and since I live overseas, boiled adzuki is so expensive I can't afford it. I made an paste and daifuku with kidney beans, since they were the closest I could find to adzuki.When I used a can of kidney beans that were close to the expiry date, the beans settled at the bottom of the can resembled an paste already. The more sugar in the daifuku mochi, the longer they can be kept soft in the freezer. (The ratio I use is equal parts shiratamako and sugar to 2 parts water.) If you plan to consume them in 2-3 days, you can halve the amount of sugar. Recipe by byumi -
Sticky Chewy Daifuku Dumplings made with Cut Mochi Cakes Sticky Chewy Daifuku Dumplings made with Cut Mochi Cakes
We always have leftover mochi cake after New Year's... so I transformed them into my daughter's favorite daifuku.Answering my daughter's plea for "I want to eat a big daifuku!" I usually make one daifuku per mochi cake, but two small ones are cute and easy to eat.Adjust the microwave cooking time.You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko -
Cheap if You Make Them Yourself! Ichigo Daifuku (Strawberry Mochi Dumplings) Cheap if You Make Them Yourself! Ichigo Daifuku (Strawberry Mochi Dumplings)
I adapted the recipe for daifuku dumplings to make ichigo daifuku (strawberry mochi dumplings). Try to use good quality shiratamako.How to wrap the dumplings: Take the dough out onto a surface dusted with katakuriko, and sprinkle more katakuriko. Spread the dough out into a flat square with your hands. Cut the dough into squares. The dough stretches, so form the dumplings while wrapping them. If the dough sticks to your hands, dust them or your hands with katakuriko. For 12 small dumplings. Recipe by mipon -
Strawberry Yuu-Hime Mochi Dumplings Strawberry Yuu-Hime Mochi Dumplings
I read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image.I used canned sweet white bean paste, which I always have in stock.If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead.You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13 -
Strawberry Daifuku Mochi Strawberry Daifuku Mochi
【 youtu.be/YRMH2KWQu68 】Strawberry daifuku is one of the most interesting versions of the traditional Japanese sweets.Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans.Daifuku is a very popular Wagashi in Japan. Wagashi shows traditional Japanese confection and is often served with Japanese tea like green tea, genmai tea and Hoji tea.
-
Strawberry daifuku (strawberry mochi) Strawberry daifuku (strawberry mochi)
One of my favorite desserts! The juiciness of the strawberry and the chewy mochi dough pair so well together.
-
Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin
I made sakura-mochi, so I made this strawberry daifuku as well.If you cook the skin too much, it becomes too dry and it does not make pretty creases. Be careful not to let it dry while cooling also! It will be better to have a little thickness as well since if it is too thin, it does not stand up. Recipe by BUNNYMOM -
Soft Mochi Ice Cream Soft Mochi Ice Cream
I created this recipe while I was in the middle of making Yukimi Daifuku-like ice cream. I asked a friend to taste it, and she gave me the thumbs up, so I decided to upload the recipe.If it's completely frozen, the ice-cold mochi melts in your mouth.If it's partially frozen, the mochi and bean paste ice cream come together in perfect harmony.If it's melted, it's basically mochi coated with bean paste cream, which is also great.Tip: Try to roll out the dough thinly in Step 7. Try as hard as you can not to expose it to air while it's freezing. Recipe by Jun13 -
Daifuku-mochi with Sliced Mochi Daifuku-mochi with Sliced Mochi
Although my child has food allergies, I wanted his to eat the same things as his brothers. That's how this recipe came about.It's better to stir the mochi for a couple of times when microwaving.Watch the mochi and adjust heating time (our microwave was at 700 W). The results will vary depending on the kind of mochi. Recipe by Toshihaya -
Easy Daifuku with Leftover Mochi! Easy Daifuku with Leftover Mochi!
I got this idea from a magazine a long time ago and made it, but the adzuki came out watery and had too much mochi, so I came up with this simple recipe for a tasty daifuku.With a tip from Cookpad user "akilala" that adding the sugar later, the daifuku won't harden as quickly, I modified my original recipe and was pleasantly surprised!! Definitely give this a try. Recipe by RIP
More Recipes
- Easy & Economical Ogre Manju
- Stamina Building Garlic Shoots & Pork Belly Miso Stir-fry
- Crock Pot Cranberry Apricot Pork Tenderloin
- Egg And Bell Pepper Fried Rice
- Chestnuts Simmered in their Skins
- Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings
- GEROMEs Scrambled Egg Croissants
- Mike's "50 Shades of HEY!" Ceviche
- Heavenly Chocolate-chip cake
- Avocado-Egg Bowl
Comments