Soot Sprite Inspired Japanese Daifuku

Add glutinous rice flour, cane sugar, charcoal and water to a bowl and whisk until smooth.

Cover and microwave on high for 1 minute.

Mix with a silicon spatula and then microwave for another 1 minute.

If it’s still loose, cover and microwave for another 30 seconds depending on microwave.

Dust parchment paper with potato starch.

Transfer the mochi on top and then dust generously with more potato starch.

Flatten with hands and then roll it out.

Once room temperature, cover and refrigerate for 8-10 minutes or until cool.

In the meantime, scoop coconut cream out of the can and whip with a hand or stand mixer until peaks form.

Sift in powdered sugar if using and whip for a few seconds to incorporate.

Scoop 2 tbsp portions out into a cup and place into refrigerator.

Remove mochi from refrigerator.

Divide into 3-4 pieces.

Brush excess potato starch off the mochi.

Take one portion of whip cream and place in the middle.

Pinch two ends together and then the other two ends.

Then take remaining flaps and pinch them together to seal.

Brush any remaining potato starch.

Place googly eyes on top and enjoy.