Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, plump matcha daifuku. It is one of my favorites food recipes. This time, I am going to 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 is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Plump Matcha Daifuku is something that I’ve loved my whole life.
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 can achieve that.
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The ingredients needed to make Plump Matcha Daifuku:
- Make ready Filling:
- Take 360 grams Anko
- Get 70 grams Heavy cream
- Make ready 80 grams Shiro-an
- Get 5 grams Matcha
- Prepare Gyuuhi (sweet rice cake)
- Prepare 150 grams Shiratamako
- Prepare 70 grams Sugar
- Make ready 300 grams Water
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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.
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