Birthday Cake Mochi Daifuku
This daifuku is made of birthday cake covered in mochi and topped with sprinkles - perfect for a party!
Servings: 6 servings
Ingredients
Birthday Cake Filling
- 1/2 recipe any 8" funfetti cake recipe, homemade or store bought; or enough for about 6 cupcakes
- 2 tbsp frosting*
Mochi
- 100 g shiratamako or mochiko
- 2 tbsp sugar
- 95 mL water
- 1/2 tsp almond or vanilla extract optional
- katakuriko for dusting (potato starch)
- sprinkles for decoration
Instructions
- Crumble and mash the birthday cake and frosting with your hands. Roll the crumbs into 6 golf ball sized balls. Cover and place in fridge, ideally for at least 30 minutes.
- Set up your steaming apparatus. I've used both a bamboo steamer over a pot of boiling water and a bowl on a steamer rack in a frying pan. Both work equally well.
- Mix shiratamako or mochiko with sugar and water.
- Steam mochi mixture for 15 minutes, covered, in whatever steamer you've set up.
- Scoop cooked mochi onto a surface dusted with katakuriko.
- Cut mochi into 6 equal pieces and roll each piece out into about a 3 inch circle, using katakuriko as needed to keep them from sticking.
- Take the cold birthday cake balls from the fridge. Wrap each ball in a circle of mochi, pinching the ends together to seal them shut. Dust with more katakuriko if needed.
- Pat rainbow sprinkles onto the tops of each daifuku. If sprinkles are not sticking, lightly mist the tops of each mochi with a spray bottle to make sticky again.
- Mochi should be eaten the day they are made. However, if your cake and frosting do not contain ingredients which can spoil, you can leave the mochi in an airtight container at room temperature for up to a day.
Notes
The amount of frosting you will need may differ depending on the recipe you use for cake. You want just enough frosting to make the cake crumbs moist enough to stick together into a ball.