Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, plump matcha daifuku. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Plump Matcha Daifuku is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Plump Matcha Daifuku is something that I have loved my entire 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 first prepare a few components. You can have plump matcha daifuku using 9 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Plump Matcha Daifuku:
- Take Filling:
- Get 360 grams Anko
- Get 70 grams Heavy cream
- Take 80 grams Shiro-an
- Take 5 grams Matcha
- Make ready Gyuuhi (sweet rice cake)
- Get 150 grams Shiratamako
- Take 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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