Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, plump matcha daifuku. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Plump Matcha Daifuku is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Plump Matcha Daifuku is something that I’ve loved my whole life.
Cách làm mochi đậu xanh lá dứa dừa non - how to make Pandan Mochi by sweet rice flour Daifuku 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 get started with this recipe, we must prepare a few ingredients. You can have plump matcha daifuku using 9 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Plump Matcha Daifuku:
- Get Filling:
- Make ready 360 grams Anko
- Prepare 70 grams Heavy cream
- Prepare 80 grams Shiro-an
- Make ready 5 grams Matcha
- Get Gyuuhi (sweet rice cake)
- Take 150 grams Shiratamako
- Prepare 70 grams Sugar
- Make ready 300 grams Water
A popular Japanese sweet, Daifuku is a small round mochi stuffed with sweet red bean paste. Daifuku, often referred to as daifukumochi, is a popular Japanese confectionery. The daifuku shell is made with mochi, a glutinous ingredient created through the time-consuming process of crushing. This soft and fluffy green tea mochi ball is stuffed with sweet Transfer to a serving plate and dust with matcha powder.
Instructions 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.
Garnish with salted sakura petals and gold. This matcha take on a classic Japanese treat is sure to tantalise every matcha lover's palette. A white chocolate and matcha ganache enrobe a delicious strawberry, which is further wrapped in a daifuku. Daifuku, AKA Daifuku Mochi, is a type of Japanese sweet usually served with green tea. It is commonly filled with red bean paste.
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