Asian American•indulgent
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.
- Prep time
- 10 min
- Cook time
- 2 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp powdered sugar (20g)
- 1.5 tbsp pumpkin puree (45g)
- 6 tbsp almond flour (40g)
- 1/2 tsp pumpkin pie spice
- 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
- Black sesame paste
Instructions
- 1
For the filling, mix all ingredients together and roll into 3 balls.
- 2
In a microwave safe bowl, mix shiratamako, sugar, and water. Microwave 2 mins.
- 3
Transfer to surface dusted with katakuriko and divide into three portions.
- 4
Flatten each portion into a thin blob, about 3 inches in diameter.
- 5
Drape over each pumpkin ball and paint on faces with black sesame paste.