Easy Plum Daifuku with Orange Coconut Cream (Soft Fruit Mochi)

Fruit Mochi Recipe Perks

• No baking required!
• Simple 3-minute microwave mochi method
• No added dyes! The soft purple hues are extracted naturally from the purple plum skins.
• Uses fresh plums (not pickled ume)
• Designed to be made ahead and served perfectly chilled
• Make it dairy-free or regular
• Naturally gluten-free
• Easy recipe for first time mochi makers

Ingredients You'll Need

Mochi Dough

• Japanese sweet glutinous rice flour - Our favorite brand is Mochiko. It's made from finely ground short grained Japanese sweet rice and its gluten-free.  This type of flour is what gives this plum daifuku, mung bean daifuku mochi and Chinese new year cake it's addictive soft and chewy texture.
• Granulated Sugar - The sugar flavors the plain dough but more importantly it keeps the mochi dough soft and tender, so it is easier to work with.
• Plum peels boiled in water - creates a natural light purple hue to color the mochi dough.
• Water - along with a few teaspoons of boiled plum water are added to make the dough.
• Coconut oil - virgin unrefined or you can use unsalted butter, if you do not need this recipe to be dairy free. Coconut oil helps the mochi dough stay smooth, pliable and it makes it a little less sticky.

Orange Cream Filling (Dairy Free or Regular)

• Unsweetened Coconut Cream or Regular full fat Whipping Cream - If you want to keep this recipe dairy free use one can of full fat coconut cream chilled in refrigerator overnight and read our recipe for coconut whipped cream for helpful recipe tips.

Do not go with an off brand or cheap coconut cream because they do not whip up well. The best coconut creams have only coconut in the ingredient list without any fillers like guar gum. Arroy-D is one of our favorite brands to make whipping cream.

• Powdered sugar - to add sweetness
• Vanilla extract - for a pop of flavor
• Orange zest - adds freshness
• Warming spices - dried ground cinnamon, ginger and cardamom. Spiced plums, like in our plum and cherry crumble, are one delicious pairing you can't pass up!

Fruit (Plums)

Did you know there are so many different types of plum varieties? Choose fresh ripe plums that are easy for you to source in your area. Pick the plums that give slightly when gently pressed and smell fruity and aromatic. We used black ruby plums because they are in season now and have this deep purple skin which is perfect for dying the mochi this beautiful light purple hue.

If the plums are not ripe, this Japanese dessert will be sour. On the other hand, if the plums are overly ripe, they will not hold up their shape inside the fruit mochi. Please do not use Japanese "ume" pickled plums because that salty flavor is not good in this plum daifuku recipe.

For Dusting and Handling

• Cornstarch or potato starch because mochi like to stick to everything.
• Plastic wrap - to wrap the rolling pin in to prevent sticking

Step -by-Step: How to Make Plum Daifuku

• Make the spiced orange cream filling using either chilled coconut cream or heavy whipping cream - your choice! Whip together the coconut cream (or heavy whipping cream), vanilla, powdered sugar, cinnamon, ginger, cardamom and orange zest.

• Prepare the plums by cutting in half, removing the pit and peel.

• Cook the plum peel with water to extract the purple color.

• Add sweet glutinous rice flour and sugar to a medium bowl and mix.
• Slowly add the cooled water dyed with the plum peel.

• Microwave the mochi loosely covered with plastic wrap and stirring well in between each session with a wet spatula. The mochi dough is ready when it looks glossy and translucent! Add Coconut oil while dough is warm.
• Cool until it is just warm to the touch.

• Cut, Roll and Shape into 8 circles.

• Fill the plum Daifuku with a little of the orange cream filling and then ½ of a fresh plum with the flat side facing upwards.
• Pinch the edges closed, trim the excess and freeze.

Mochi Tips That Actually Matter (Troubleshooting + Solutions)

We want you to be a successful mochi maker on the first try. However, sometimes life happens. These are the tricks of the trade to either prevent or fix a mochi dough issue.

How to keep mochi from sticking?

• Don't forget to add the coconut oil while it is still warm!
• Wrap your rolling pin with plastic wrap! You can thank us later.
• Use ample cornstarch on your rolling area and on your fingers.
• Consider using plastic wrap on the rolling surface. It's best to tape down the edges of the plastic wrap so it does not move while you are rolling out the dough.
• Store prepared fresh fruit mochi on a plastic wrapped dish dusted with a little cornstarch in the freezer until ready to serve.

How thin or thick to roll the mochi dough?

• Roll out the mochi dough about ⅛ inch thick with the edges thinner than the center.
• Mochi dough stretches while it is warm and contracts when it is cold.

What to do if it tears?

• If you are just rolling out the dough, don't sweat it! Just pinch the torn area closed with your fingers and roll out again.
• Did your plum Daifuku tear after you have filled it and the hole is small? Don't sweat it. Just get it in the freezer straight away so that it freezes and no longer leaks out the creamy filling.

How to handle humidity?

• Living in hot and humid climate, turn on the air-conditioning (aircon) or run the dehumidifier while you are assembling the cream filled mochi. Humidity makes the mochi dough stickier and it can deflate the orange cream filling.
• Chill or freeze the spiced orange cream filling for 30 minutes to 1 hour before filling the mochi.

Working time before the dough hardens?

• It takes about 5 minutes or so at room temperature for the mochi to be cool enough to touch. Then, time is of the essence.
• If dough gets too hard to work with, microwave for 10 to 15 seconds to get it pliable enough to work with again.

What is the most efficient way to work with mochi dough?

• Create a Ford Motor Assembly line process. (smiling)
• You can either roll out the entire dough and use a large 3-to-4-inch biscuit cutter to cut into 8 circles. If you do not have a biscuit cutter, roll the dough into a long snake and cut into 8 equal portions and roll out each one into a 3-4-inch circle.
• Use a silicone or aluminum muffin/cupcake pan dusted with cornstarch and /or plastic wrap and lay the rolled circles into the pan leaving space in between so the dough circles do not stick together. Then, immediately fill with a dollop of the orange cream filling and plums.
• Pop them in the freezer straight away!

Flavor Notes & Variations

• Swap plums with mango, strawberry, peaches and more.
• Adjust the spice level to your desired amount. Add more ginger, cinnamon or less cardamom or leave it out altogether.
• Try a different citrus fruit zest like yuzu, mandarin or lemon.
• Add a little cream cheese or Greek yogurt for a tangy addition to the orange cream filling.
• Swap out coconut cream for heavy whipping cream if you don't need this recipe to be dairy-free.

How to Serve (Teatime + Pairings)

Plum mochi are perfect for a spring gathering or Hanami (cherry blossom viewing) because they can be made in advance.

These bite sized treats with orange cream filling are best served slightly frozen for an ice cream textured creamy teatime treat. The mochi skin is soft and chewy but with frozen cream and fruit. It's heavenly!

But what is teatime without a delicious tea pairing and this gorgeous handcrafted Japanese White Clay Wabi-Sabi Tea Set we ordered from Umi Tea Sets. Super cute and so sturdy, its perfect for sharing several pours of your favorite tea. Some of our favorite tea pairings with plum mochi are…

• Jasmine tea or a floral tea like rose or chrysanthemum.
• Green tea like sencha, genmaicha, or matcha
• Lemon ginger tea
• Or even a fun cream earl bubble tea

Final Tips Before You Start

• Freeze the spiced orange cream while you are making the mochi dough.
• Work quickly while the mochi dough is warm.
• Don't overfill mochi with spiced orange cream, use only about ¾ tablespoon per each.
• Freeze at least and hour before serving for the best texture.