Easy Strawberry Cake Daifuku

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 237.1
  • Total Fat: 1.7 g
  • Cholesterol: 55.8 mg
  • Sodium: 46.8 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Easy Strawberry Cake Daifuku calories by ingredient


Introduction

Daifuku generally has anko, or sweet red bean paste, for filling. However, this is a twist of the classic daifuku, using sponge cake, cool whip, and strawberry for the filling. Don't get daifuku mixed up with mochi; daifuku is more of the dessert type of thing, mochi is usually eaten toasted, grilled, or heated in some way and served with soy sauce. You can find my recipe for calcium fortified sponge cake on this website too. Daifuku generally has anko, or sweet red bean paste, for filling. However, this is a twist of the classic daifuku, using sponge cake, cool whip, and strawberry for the filling. Don't get daifuku mixed up with mochi; daifuku is more of the dessert type of thing, mochi is usually eaten toasted, grilled, or heated in some way and served with soy sauce. You can find my recipe for calcium fortified sponge cake on this website too.
Number of Servings: 6

Ingredients

    1 cup Mochiko (sweet glutinous rice flour)
    2 tbsp. Mochiko for dusting
    2/3 cup Water
    6 Extra Large Strawberries
    6 Squares of Sponge Cake, slightly bigger than strawberries.
    12 tbsp. Fat Free Cool Whip

Directions

1) Slice off the strawberry top. Place strawberry onto a square of sponge cake. Top with two tablespoons of cool whip. Repeat this for the rest.

2) In a heat proof bowl, mix 1 cup mochiko and 2/3 cup water together until smooth. From here you can either steam it for a few minutes or microwave for 2 minutes.

3) While the mochiko water solution is being heated, dust a pan with the remaining mochiko.

4) Take out the mochiko dough from the steamer/microwave and stir around a bit. Then, with a silicone spatula (I love how nothing sticks to these), take out the dough and dump it into the tray with the mochiko.

5) When the dough is workable, seperate it into 6 pieces. Take one piece, and flatten it until its very thin. Then wrap it around the cake from step 1. Repeat with the rest.

Serving Size: 6 Daifuku

Number of Servings: 6

Recipe submitted by SparkPeople user DAAZNINVAZN131.

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