Better Than Ice Cream! Creamy Mint Crunch Daifuku
Dessert
Mint Crunch Daifuku
Cool, creamy, and no-bake the perfect summer treat
On really hot days, I always find myself craving something cold, soft, and refreshing but not too heavy. That’s exactly how this mint crunch daifuku came to life in my kitchen. It’s one of those desserts that feels fancy, but is actually quite simple once you break it down.
The first bite is honestly the best part. You get that soft, slightly chewy mochi layer, then a cold and creamy mint filling, and finally a thin crunchy chocolate shell on the outside. The textures are just… so satisfying together.
And the best thing? No oven needed. Just a bit of mixing, chilling, and assembling. Perfect for when you want to make something pretty and refreshing without heating up the whole kitchen.
Ingredients
Mint Mochi Skin (6–7 pieces)
- 80g glutinous rice flour
- 24g cornstarch
- 24g sugar
- 12g mint syrup
- 144g milk
- 16g corn oil
- Blue food coloring (water-based, as needed)
Mint Cream Cheese Filling (6 pieces)
- 65g cream cheese
- 15g sugar
- 15g mint syrup
- 25g chocolate chips
- 200g heavy cream
- Blue food coloring (optional)
Mint Crunch Coating
- 100g white chocolate
- 30g crushed nuts
- 30g coconut oil
- Oil-based food coloring (optional)
Step-by-Step Instructions
Part 1 – Make the Mint Mochi Skin
Step 1 – Mix the Batter
- In a bowl, mix glutinous rice flour, cornstarch, sugar, milk, mint syrup, corn oil, and a few drops of blue coloring.
- Stir until smooth.
Step 2 – Cook the Mochi
- Cover with plastic wrap and poke small holes.
- Steam for about 20–25 minutes until fully cooked
Step 3 – Knead Until Smooth
- While still warm, knead and stretch the dough until it becomes smooth and elastic.
- Let it cool, then divide into 6–7 portions.
Part 2 – Make the Mint Cream Filling
Step 4 – Mix the Base
- Soften the cream cheese, then mix with sugar and mint syrup until smooth.
Step 5 – Whip the Cream
- Whip the heavy cream until it reaches a soft, creamy consistency.
Step 6 – Combine
- Fold the whipped cream into the cream cheese mixture.
- Add chocolate chips and a bit of blue coloring if desired. Mix gently.
Step 7 – Chill the Filling
Divide into small portions and freeze until firm.
(This makes wrapping much easier later.)
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Part 3 – Assemble the Daifuku
Step 8 – Wrap the Filling
- Flatten one piece of mochi, place the frozen filling in the center, and wrap tightly.
- Seal well and shape into a smooth ball.
Part 4 – Make the Crunch Coating
Step 9 – Melt the Chocolate
- Melt white chocolate, then mix with coconut oil and food coloring.
- Add crushed nuts and stir well.
Step 10 – Coat the Daifuku
- Dip each daifuku into the chocolate mixture, coating evenly.
- Place on parchment paper and let it set.
Final Result
You get a soft, chewy mochi layer, a cold and creamy mint filling, and a thin crunchy shell on the outside.
It’s refreshing, lightly sweet, and has that cool minty finish that makes it perfect for hot days. One bite in, and it honestly feels like a little frozen dessert from a café made right in your own kitchen.