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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

In a mixing bowl, combine the glutinous rice flour and granulated sugar. Mix thoroughly to evenly distribute the sugar.

Step 3

Gradually add the milk while whisking continuously. Ensure the batter is smooth and free of lumps.

Step 4

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.

Step 5

Pour half of the batter into the prepared cake pan. Tap the pan lightly on the counter to remove air bubbles.

Step 6

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.

Step 7

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.

Step 8

Pour the remaining batter over the red bean paste layer, ensuring it completely covers the filling. Tap the pan again to smooth the surface.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	(935.9g)

Amount per serving	% Daily Value*
Calories	2175.8

Total Fat 34.6g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 17.0g
Cholesterol 27.8mg	0%
Sodium 133.5mg	0%
Total Carbohydrate 431.6g	0%
Dietary Fiber 15.0g	0%
Total Sugars 194.6g
Protein 33.6g	0%

Vitamin D 136.1IU	0%
Calcium 481.2mg	0%
Iron 5.4mg	0%
Potassium 1683.5mg	0%

*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.

Source of Calories

Fat: 14.3%

Protein: 6.2%

Carbs: 79.5%