Plump Matcha Daifuku
Plump Matcha Daifuku

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, plump matcha daifuku. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Plump Matcha Daifuku is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Plump Matcha Daifuku is something which I have loved my whole life. They’re fine and they look fantastic.

Place the matcha bean paste into a piping bag and squeeze out round portions on a shallow metal tray. Leave in the refrigerator until right before they will be wrapped with the mochi. Daifuku is a Japanese mochi dessert stuffed with a sweet filling. The beautiful color of matcha powder will remind you of young green leaves.

To begin with this particular recipe, we must first prepare a few components. You can have plump matcha daifuku using 9 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Plump Matcha Daifuku:
  1. Get Filling:
  2. Prepare 360 grams Anko
  3. Get 70 grams Heavy cream
  4. Make ready 80 grams Shiro-an
  5. Get 5 grams Matcha
  6. Make ready Gyuuhi (sweet rice cake)
  7. Make ready 150 grams Shiratamako
  8. Take 70 grams Sugar
  9. Take 300 grams Water

In this recipe, I made the mochi with green tea (matcha) flavor, and use anko red bean paste as the filling. Japanese and Premium maccha chocolate daifuku. Uji City, Kyoto, the birthplace of Japanese tea. Raw materials. from this area that are made-in-Kyoto are used to produce our green tea.

Steps to make Plump Matcha Daifuku:
  1. Add the heavy cream, shiro-an, and matcha into a bowl and whip until soft peaks form.
  2. Place the matcha bean paste into a piping bag and squeeze out round portions on a shallow metal tray. Chill in the freezer.
  3. Separate the anko into 12 portions (each portion being 30 g), and wrap around the frozen matcha bean paste. Leave in the refrigerator until right before they will be wrapped with the mochi.
  4. Place the gyuuhi into a bowl and whip until no longer lumpy.
  5. Microwave for 3 minutes and then knead it well. Cover with plastic wrap and microwave for another 3 minutes while keeping an eye on it.
  6. Once it becomes shiny and smooth, it's done. If it doesn't, then microwave for another 1-2 minutes.
  7. Place onto a counter dusted with a large amount of katakuriko.
  8. Divide the mochi into 12 portions and coat each with katakuriko.
  9. Wrap the mochi around the filling while using a brush to coat with katakuriko.
  10. Bring together the edges and tightly seal.
  11. Gently smooth out the round shape in the palm of your hand.
  12. Done! Since these are made with gyuuhi, they'll still be soft when eaten the next day.

Uji City, Kyoto, the birthplace of Japanese tea. Raw materials. from this area that are made-in-Kyoto are used to produce our green tea. Dissolve matcha powder in water, add to flour mixture and mix well until combined. For those unfamiliar, Daifuku or Daifuku Mochi consists mochi (a Japanese rice cake made with glutinous rice flour) on the outside, and sweet red bean paste on the inside. It's a type of wagashi (Japanese sweets), a popular delightful and cute Japanese treat.

So that is going to wrap it up with this special food plump matcha daifuku recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!