Daifuku Cake
Experience the delightful fusion of traditional Japanese sweets and modern baking with this irresistible Daifuku Cake. Featuring a wonderfully chewy texture from glutinous rice flour (mochiko), this layered dessert is filled with a luxurious red bean paste (anko) center, providing a perfect balance of sweetness. For an extra dimension of flavor, fresh strawberries and earthy matcha powder are optional yet highly recommended additions. Baked to perfection and finished with a light dusting of cornstarch, this cake offers the signature mochi-like chew in a convenient, sliceable form. Perfect for tea time or as a show-stopping dessert at gatherings, this easy-to-follow recipe combines minimal ingredients with maximum flavor in just over an hour.
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Recipe Information
Ingredients
- 200 g Glutinous rice flour (mochiko)
- 100 g Granulated sugar
- 300 ml Milk
- 2 tbsp Vegetable oil
- 200 g Red bean paste (anko)
- 3 tbsp Cornstarch
- 1 tsp Optional: Matcha powder
- 6 pieces Optional: Fresh strawberries
Instructions
Preheat your oven to 170°C (340°F) and grease a 20 cm (8-inch) round cake pan lightly with oil or line it with parchment paper.
In a mixing bowl, combine the glutinous rice flour and granulated sugar. Mix thoroughly to evenly distribute the sugar.
Gradually add the milk while whisking continuously. Ensure the batter is smooth and free of lumps.
Add the vegetable oil and whisk until fully incorporated. For a matcha-flavored daifuku cake, sift the matcha powder into the batter and mix until the color is even.
Pour half of the batter into the prepared cake pan. Tap the pan lightly on the counter to remove air bubbles.
Bake the first layer in the preheated oven for 15 minutes or until it firms up slightly but is not fully cooked. Remove the pan from the oven.
Carefully spread the red bean paste (anko) evenly over the partially baked layer. If using strawberries, place them evenly across the anko layer for added flavor and surprise.
Pour the remaining batter over the red bean paste layer, ensuring it completely covers the filling. Tap the pan again to smooth the surface.
Return the cake pan to the oven and bake for an additional 30 minutes. The top should be firm, and the cake should have a slightly springy texture when touched.
Once baked, let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
Dust the top of the cake with cornstarch to prevent sticking. Slice into portions and serve on its own or with a dollop of lightly sweetened whipped cream for added indulgence.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 431.6 g | 157% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 194.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 481 mg | 37% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
