Pumpkin Ghost Daifuku Mochi
It's the perfect mochi dessert for Halloween! These ghost daifuku have a pumpkin filling and are super easy to make because you don't need to wrap them! Bonus: They're also gluten free and vegan.
Ingredients
Pumpkin Filling
- 3 tbsp powdered sugar 20g
- 1.5 tbsp pumpkin puree 45g
- 6 tbsp almond flour 40g
- 1/2 tsp pumpkin pie spice
Gyuhi (sweet mochi dough)
- 50 g shiratamako a little less than 1/2 cup
- 12 g sugar 1 tbsp
- 65 ml water about 1/4 cup
- Katakuriko for dusting
Decorating:
Instructions
- For the filling, mix all ingredients together and roll into 3 balls.
- In a microwave safe bowl, mix shiratamako, sugar, and water. Microwave 2 mins.
- Transfer to surface dusted with katakuriko and divide into three portions.
- Flatten each portion into a thin blob, about 3 inches in diameter.
- Drape over each pumpkin ball and paint on faces with black sesame paste.
Video
Notes
- You can substitute cornstarch for katakuriko if you wish.
- Feel free to double this recipe to make six daifuku with the same cook time. If scaling up any larger, I recommend microwaving the gyuhi in batches or using a larger dish and increased microwave time.
- I used almond flour to keep this vegan and gluten free, but if you'd like, you can use softened cream cheese instead for a creamier center.