Cream Cheese Chilled Daifuku

Cream Cheese Chilled Daifuku

I was stuck with some leftover cream cheese, so I made these daifuku. Adjust the dough based on how much cream cheese you have.

Ingredients: 6-8 pieces

Cream cheese
100 g
Powdered sugar
30 g
Lemon juice
1 tablespoon
80 g
80 g
115 ml
as needed


1. Bring the cream cheese to room temperature.
2. Knead the cream cheese in a bowl until creamy. Then, add the powdered sugar and lemon juice and mix. Once smooth, wrap with plastic wrap and chill in the refrigerator.
3. Divide Step 2 into 6-8 round pieces.
4. Put the * ingredients into a heatproof container, mix together, and heat in the microwave for 2 minutes, then 1 minute, then 1 minute, mixing with a spatula between each heating. Once it becomes glossy and translucent, it's done.
5. The times listed above are for a 750 W microwave. Adjust the cooking time and heating setting depending on your microwave and the amount of daifuku.
6. Spread out the katakuriko in a shallow container and set the dough on top. Divide into the amount of daifuku you will make.
7. Coat your fingertips with the katakuriko and press the daifuku dough out to flatten. Use chopsticks to take some of Step 3's cream cheese and put on top of the daifuku dough. Pull the dough around the cream cheese and wrap with the dough.
8. Set the daifuku down, seam-side down. It will easily stick to surfaces, so place on small squares of parchment paper. I made them bite-sized pieces.

Story Behind this Recipe

I wanted to use up my remaining cream cheese.