Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, plump matcha daifuku. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. When you're wrapping the filling with the mochi, don't be stingy with the katakuriko. Use the paintbrush to constantly coat with the katakuriko.
Plump Matcha Daifuku is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Plump Matcha Daifuku is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook plump matcha daifuku using 9 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Plump Matcha Daifuku:
- Prepare Filling:
- Take 360 grams Anko
- Take 70 grams Heavy cream
- Make ready 80 grams Shiro-an
- Get 5 grams Matcha
- Make ready Gyuuhi (sweet rice cake)
- Make ready 150 grams Shiratamako
- Prepare 70 grams Sugar
- Take 300 grams Water
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 most popular daifuku is filled with red bean paste, but it is very versatile with endless possibilities for both the mochi wrapper and fillings: Add matcha green tea powder to the mochi mixture for a matcha flavor with a green colored dough. Add strawberry powder to the mochi mixture for a strawberry flavor with a pink color look.
Steps to make Plump Matcha Daifuku:
- 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. Chill in the freezer.
- 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.
- Place the gyuuhi into a bowl and whip until no longer lumpy.
- 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.
- Once it becomes shiny and smooth, it's done. If it doesn't, then microwave for another 1-2 minutes.
- Place onto a counter dusted with a large amount of katakuriko.
- Divide the mochi into 12 portions and coat each with katakuriko.
- Wrap the mochi around the filling while using a brush to coat with katakuriko.
- Bring together the edges and tightly seal.
- Gently smooth out the round shape in the palm of your hand.
- Done! Since these are made with gyuuhi, they'll still be soft when eaten the next day.
The most popular daifuku is filled with red bean paste, but it is very versatile with endless possibilities for both the mochi wrapper and fillings: Add matcha green tea powder to the mochi mixture for a matcha flavor with a green colored dough. Add strawberry powder to the mochi mixture for a strawberry flavor with a pink color look. Daifuku is most commonly filled with red bean paste, but some are filled with white bean paste (Shiroan). There is also mochi which is colored and flavored with kinako (soybean flour), yomogi (Japanese mugwort), matcha green tea powder, or a touch of red food coloring. Using a small spatula or spoon, blend the paste and matcha until the mixture is homogeneous.
So that’s going to wrap it up for this special food plump matcha daifuku recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
