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This cookie butter daifuku recipe takes the traditional Japanese daifuku and stuffs it with a not so traditional filling. Sweet, sticky, and oh so yummy! Follow along as I show you how to make daifuku (stuffed mochi). All you need is 5 ingredients and less than 15 minutes for a delicious Japanese snack. Find recipe details at https://keepingitrelle.com/cookie-but... Subscribe and click the notification bell so you can be updated each time I upload a new video. Tried this recipe? Tag me on social. I’d love to see and share it. Instagram: / keeping.it.relle Facebook: / keepingitrelle Pinterest: / keepingitrelle Cookie Butter Daifuku Recipe Ingredients: 3/4 cup mochiko flour (https://amzn.to/2ZH4CQ6) 1/4 cup granulated sugar 3/4 cup water 1/4 cup cookie butter spread (https://amzn.to/2Fm6YL3) Potato starch for rolling (https://amzn.to/37wnXX3) Directions: Using a small cookie scoop (about 1 teaspoon) scoop cookie butter on to wax paper and place in the freezer to harden. In a heat proof mixing bowl combine flour, sugar, and water. Mix until well combined. Cover with plastic wrap and microwave on high for 1 minute. Remove bowl from microwave, pull back plastic wrap and mix dough. Place plastic wrap back on to the bowl and return to the microwave for another minute. Repeat mixing process. Microwave for another 30 seconds. Dough will be very sticky. Dust a silpat or non-stick surface with potato starch to prevent sticking. Using a medium size cookie scoop (about 1 tablespoon) dipped in water to scoop out dough. Using a floured rolling pin roll out dough to about 3 inches in diameter. Remove cookie butter from freezer and place a single piece in the center of rolled out dough. Bring the edges of the dough together and pinch to seal. You can roll the dough ball in your hands to shapen. Enjoy! For nutrition information please visit my blog in the link above. #keepingitrelle #daifuku #mochi