Our Recipes

Daifuku Ice Cream

Servings 100 g
Calories 169kcal


Daifuku Skin:

  • 30 g CAP BINTANG Corn Starch
  • 105 g CAP 3 KAMBING Glutinous Rice Flour
  • 185 g Milk
  • 65 g Sugar
  • 20 g Butter
  • *Corn flour for dusting

The Filling:

  • 1 box Ice cream
  • 1 handful Strawberries

Cooking Method

Instruction : Daifuku skin

  • Mix all the ingredients apart from butter together and transfer to a microwave safe vessel.
  • Microwave the mixture for 1 minute. Remove from the Microwave and stir.
  • Once done, place it back in the microwave oven and microwave for another minute.
  • Remove and stir. Once stirred, place it back in the microwave and microwave for the final 10 seconds
  • Remove from the microwave oven and stir in the butter with a spatula.
  • Once the temperature is tolerable, knead the dough until a smooth mixture is achieved.
  • Dust the clean working bench with a little bit of corn flour. Remove the dough and place it on top of the dusted bench. Dust the top of the skin and flatten it slightly with your palm.
  • Using a rolling pin roll out the desired thickness of daifuku skin. Cut it out with a 5 inch ring cutter.
  • Remove the ice cream balls from the freezer and wrap the ice cream with the daifuku skin immediately and transfer back to the freezer.


Yield: 6 Units of Daifukus

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