Daifukumochi 大福饼 (with custard and sweet potato filling)
Awayofmind Bakery House
Awayofmind Bakery House
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  • 3 per piece...but very soft and delicious
  • 3 egg yolks
  • 1. In a mixing bowl, place the egg yolks. Add the sugar. On top of the double boiler, whisk the egg yolk mixture until it turns pale. Add the flour, mixed well.
  • 2. Heat up the milk in a saucepan, when the milk starts to bubble, add the step 1 egg yolk mixture into it. Keep stirring the mixture with medium low heat until it is cooked. When you see bubbles appeared on the wall of the saucepan, is time to switch off the heat.
  • 3. Sieve the custard mixture (I didn
  • 4. Take out the cold custard mixture, divide it into six, flatten it a bit on the wrapping cling, wrap in the sweet potatoes filling. Tighten the wrapping cling into a ball with the custard filling and sweet potatoes in side (as in my photos). Place them in fridge. (I placed it in freezer for an hour)
  • 2 tbsp)
  • 1.5 tbsp sweet potato puree
  • 1. In a small bowl, add glutinous rice flour, sweet potatoes puree, gradually add water
  • 2. Cover the bowl with wrapping cling
  • 1 min if the mixture is not yet cook
  • 1. Take out a portion of cooked Daifuku skin, roll and flatten it on a plate of potato starch



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