Homemade Apple Daifuku: Sweet Apple Filling in Soft Mochi
Dessert
Apple Mochi Soft, Chewy, with a Warm Cinnamon Apple Filling
This is one of those desserts that feels a little special but is actually quite simple once you try it. Mochi on its own is already soft and chewy, but when you add a warm cinnamon apple filling inside it just hits differently. Sweet, slightly tangy, and really comforting.
I like making this when I have extra apples at home and want something beyond the usual baked desserts. The combination of the chewy mochi skin, creamy filling, and soft apple center makes every bite interesting not too heavy, not too sweet.
It might look like a lot of steps, but we’ll go one by one. Once you get the texture of the dough right, the rest is just assembling.
Ingredients
Mochi Dough
- 100 g glutinous rice flour
- 20 g cornstarch
- 20 g granulated sugar
- 170 g milk
- 12 g beetroot powder (for color)
- 20 g vegetable oil
Cinnamon Apple Filling
- 20 g unsalted butter
- 2 apples (diced)
- 15 g brown sugar
- 2 g ground cinnamon
- 10 g lemon juice
- 100 g water
Cream
- 200 g whipping cream
- 15 g granulated sugar
Mint leaves (for garnish, optional)
Instructions
1. Cook the Apple Filling
Wash, peel, and dice the apples.
Cook them in a pan with butter until they start to soften.
Add brown sugar and cinnamon, stir well.
Pour in water, cover, and let it simmer until the apples are tender.
Add lemon juice and cook until most of the liquid evaporates.
Set aside to cool completely.
2. Make the Mochi Dough
In a bowl, mix glutinous rice flour, cornstarch, sugar, beetroot powder, and milk.
Stir until smooth, then strain if needed for a finer texture.
Cover with heat-safe plastic wrap and poke a few small holes.
Microwave for 3–4 minutes until fully cooked.
While still warm, add vegetable oil and knead until smooth and elastic.
3. Shape the Mochi Wrappers
Divide the dough into 8 equal portions.
Roll each into a ball, then flatten into a thin round wrapper.
Dust lightly with cooked glutinous rice flour to prevent sticking.
4. Prepare the Cream
Whip the cream with sugar until stiff peaks form.
Transfer into a piping bag for easier filling.
5. Assemble the Mochi
Take one mochi wrapper.
Add a layer of whipped cream, then spoon in the cinnamon apple filling.
Carefully wrap and seal the edges, shaping it into a smooth ball.
6. Final Touch
Place each mochi on parchment paper.
Gently press a small dent on top and add a mint leaf for decoration if you like.
Chill in the fridge for about 30 minutes before serving.
Final Result
Soft, stretchy mochi on the outside, with creamy filling and sweet cinnamon apples inside. The texture is chewy and smooth, while the filling gives a warm, cozy flavor.
It’s a nice little twist on classic mochi simple, comforting, and honestly really satisfying to eat.