Plump Matcha Daifuku
Plump Matcha Daifuku

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, plump matcha daifuku. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Plump Matcha Daifuku is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Plump Matcha Daifuku is something that I’ve loved my whole life. They’re nice and they look wonderful.

Add the heavy cream, shiro-an, and matcha into a bowl and whip until soft peaks form. Place the matcha bean paste into a piping bag and squeeze out round portions on a shallow metal tray. Great recipe for Plump Matcha Daifuku. The matcha daifuku that I saw in an online store looked really good, so I tried making some myself.

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

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

It's a Japanese rice cake made with special glutinous rice flour. On the inside, mochi (抹茶大福) has different types of fillings such as sweet bean paste, strawberries, or ice cream. In this recipe, I made the mochi with green tea (matcha) flavor, and use anko red bean paste as the filling. The name Daifuku in Japanese literally means 'Great Luck'.

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.

In this recipe, I made the mochi with green tea (matcha) flavor, and use anko red bean paste as the filling. The name Daifuku in Japanese literally means 'Great Luck'. 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. The mochi is perfectly soft and chewy, with a nice rice flavor.

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