How to Make Shine Muscat Daifuku (Microwave Friendly Recipe)

Shine Muscat is a beloved grape in Japan. A relatively new variety, it was created in Japan, and has since become popular overseas. Its sweet, juicy, and refreshing flavor has made Shine Muscat a favorite ingredient in various desserts. Today, I’ll introduce one of the most must-try Japanese desserts that incorporates shine muscat: shine muscat daifuku.

Daifuku is a traditional Japanese sweet made by wrapping sweet azuki bean paste in mochi. It’s long been beloved especially by older generations in Japan, but in recent years, there has been a trend toward wrapping various fruits in Mochi, such as mikan (a type of Japanese mandarin), kiwi fruits, mango, persimmon, and strawberry, and Shine Muscat is one of them. This new variation has become quite viral, making Daifuku more popular than ever.

For grapes, there are various types in Japan, and shine muscat is one of the top ingredients used in combination with dessert. The main reasons shine muscat is often chosen are its juicy, crunchy texture that pairs beautifully with mochi, its large and seedless size that makes a single portion satisfying, and its refreshing muscat flavor that complements other ingredients without overpowering them.

Shine muscat is in season from August to October in Japan. During this period, you can find them at local grocery stores and supermarkets. If you’re overseas, Asian markets and online retailers may carry them.

Shine muscat daifuku is easy to make using a microwave oven. The wrapper, called “Gyuhi,” is similar to mochi but softer. There are four main methods to make gyuhi: mizu-neri (mixing with water), yude-neri (mixing while simmering), mushi-neri (mixing with steaming), and microwaving. Microwaving is convenient but requires careful attention to texture.

Shine muscat daifuku is best consumed the same day. Keep it at room temperature for the best texture. Follow the steps below to enjoy homemade muscat mochi while the grapes are in season.