Taste the Wonders
of Australia
- Japan 2025
Australia’s premium food and wine took centre stage in Japan’s culinary capital
Cream Cheese Daifuku
By Chef Osamu Norisue
Ingredients
Cream Cheese Filling
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Cream cheese: 60g
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Shiro-an (white bean paste): 20g
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Grapefruit segments
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Grapefruit marmalade: 15g
Grapefruit Marmalade
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Grapefruit peel (from one grapefruit): 40g
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Grapefruit juice: 100cc
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Sugar: 1.2 times the weight of the peel
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Lemon juice: 15cc
Gyuhi (Mochi Dough for 8 pieces)
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Shiratamako (glutinous rice flour): 60g
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Granulated sugar: 50g
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Water: 75cc
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Potato starch (for dusting)
Directions
Make the Cream Cheese Filling
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Mix the cream cheese and shiro-an until well combined.
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Add the finely chopped grapefruit marmalade and mix thoroughly.
Make the Gyuhi (Mochi Dough)
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Mix all the dough ingredients and dissolve completely before heating.
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Stir constantly while heating until the mixture thickens.
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Once the dough is smooth and elastic, transfer it to a tray dusted with potato starch.
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While still warm, divide it into 8 equal portions and shape each into a thin, round disc.
Assemble the Daifuku
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Place the filling and grapefruit segments on each mochi disc, then wrap and seal.
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Garnish each daifuku with cream cheese, grapefruit segments, and marmalade.
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