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Chestnut daifuku - mochi filled with chestnut cream

Chestnut daifuku is a Japanese dessert with a mochi base and a chestnut cream filling.

For this recipe I used packaged chestnut cream (they sell it in a jar like jam).


  • 90 g shiratama-ko (glutinous rice flour)

  • 70 g sugar

  • 90ml water

  • potato starch

  • chestnut cream


  • In a saucepan, mix the sugar, the glutinous rice flour and, little by little, the water with a whisk. There must be no lumps. Turn on the stove on low heat and let the mixture thicken for a few minutes: it should become an elastic, white ball.

  • Dust the work surface with starch. Place the freshly prepared mochi on top and sprinkle it with starch. Let it cool.

  • Cut the mochi into equal parts, make a disk with a rolling pin and place a teaspoon of chestnut cream in the centre. Then close again.

Chestnut daifuku recipe cookingwiththehamster
Chestnut daifuku | © cookingwiththehamster

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