Hello, I am Clara. Today, we’re going to make plump matcha daifuku recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Plump Matcha Daifuku Recipe
Plump Matcha Daifuku is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Plump Matcha Daifuku is something which I have loved my entire life.
To be 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 cook that.
The ingredients needed to make Plump Matcha Daifuku:
- Get Filling:
- Get 360 grams Anko
- Prepare 70 grams Heavy cream
- Take 80 grams Shiro-an
- Take 5 grams Matcha
- Make ready Gyuuhi (sweet rice cake)
- Take 150 grams Shiratamako
- Make ready 70 grams Sugar
- Take 300 grams Water
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.
So that is going to wrap it up with this special dish plump matcha daifuku recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
