Kurogoma Daifuku Cake

A delightful fusion of traditional Japanese daifuku and cake, this Kurogoma Daifuku Cake features a soft, fluffy sponge infused with rich black sesame flavor, layered with sweet red bean paste and covered in a delicate mochi layer. Perfect for tea time or as a unique dessert for special occasions.

A beautifully presented Kurogoma Daifuku Cake, showcasing layers of black sesame sponge and red bean paste, topped with a glossy mochi layer, set against a minimalist background.
Cultural & Regional Cakes Japanese Cakes Japanese cake black sesame Daifuku Red Bean Mochi
Prep Time: 30 mins Cook Time: 25 mins Servings: 8

Ingredients

  • 1 cup cake flour
  • 1/2 cup black sesame paste
  • 3/4 cup sugar
  • 1 teaspoon Baking powder
  • 3 large Eggs
  • 1/2 cup Milk
  • 1 cup sweet red bean paste
  • 1 cup glutinous rice flour
  • 3/4 cup water
  • for dusting cornstarch

Instructions

  1. Step 1:

    Preheat the oven to 350°F (175°C). In a mixing bowl, combine cake flour, baking powder, and sugar. In another bowl, whisk together eggs, milk, and black sesame paste until smooth.

  2. Step 2:

    Pour the batter into a greased 8-inch round cake pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

  3. Step 3:

    In a microwave-safe bowl, mix glutinous rice flour and water until smooth. Microwave for 1 minute, stir, then microwave for another minute until it becomes a sticky dough.

  4. Step 4:

    Once the cake is cool, slice it in half horizontally. Spread a layer of sweet red bean paste on the bottom half, then place the top half back on. Roll out the mochi and cover the entire cake with it.

  5. Step 5:

    Dust the mochi-covered cake with cornstarch to prevent sticking. Slice and serve the Kurogoma Daifuku Cake with tea.
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