Cookie Butter Daif*cku Recipe (2024)

This cookie butter daif*cku recipe takes the traditional Japanese daif*cku and stuffs it with a not so traditional filling. Sweet, sticky, and oh so yummy!

I LOVE LOVE LOVE mochi. I grew up making mochi at home. Quick and easy and definitely cheaper than buying it at the store.

If you love mochi check out my recipe for chi chi dango type mochi, butter mochi, and poi mochi.

What is daif*cku?

Daif*cku is a traditional Japanese confection that consists of a round piece of mochi stuffed with some type of filling. The classic filling is anko, which is a sweetened red bean paste made from azuki beans. Today there are many different variations.

What does daif*cku mean?

Daif*cku is a Japanese word that translates to great luck. It is common to make mochi and daif*cku during the New Year to bring good luck to the family.

How to store this daif*cku recipe?

Daif*cku is best eaten fresh, however it can be stored in an airtight container at room temperature or covered in plastic wrap and placed in a sealed bag in the freezer.

How long will this daif*cku recipe last?

Cookie butter daif*cku can will keep in an airtight container for 2-3 days or in the freezer for a few weeks. Because the mochi can be on the wet side it will quickly mold after a few days.

What do I need to make this daif*cku recipe?

• Mochiko flour
• Granulated sugar
• Water
• Cookie butter spread
• Potato starch

How to make daif*cku?

Using a small cookie scoop (about 1 teaspoon) scoop cookie butter on to wax paper and place in the freezer to harden.

In a heat proof mixing bowl combine flour, sugar, and water. Mix until well combined. Cover with plastic wrap and microwave on high for 1 minute.

Remove bowl from microwave, pull back plastic wrap and mix dough. Place plastic wrap back on to the bowl and return to the microwave for another minute.

Repeat mixing process. Microwave for another 30 seconds. Dough will be very sticky.

Dust a silpat or non-stick surface with potato starch to prevent sticking. Using a medium size cookie scoop (about 1 tablespoon) dipped in water to scoop out dough. Using a floured rolling pin roll out dough to about 3 inches in diameter.

Remove cookie butter from freezer and place a single piece in the center of rolled out dough. Bring the edges of the dough together and pinch to seal. You can roll the dough ball in your hands to shapen. Enjoy!

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