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Ingredient
Plump Matcha Daifuku
Introduce
Chef :
cookpad.japanPlump Matcha Daifuku
The matcha daifuku that I saw in an online store looked really good, so I tried making some myself.
Ingredient
Food ration :
12 servings
360 grams
Anko
70 grams
Heavy cream
80 grams
Shiro-an
5 grams
Matcha
150 grams
Shiratamako
70 grams
Sugar
300 grams
Water
Cooking instructions
* Step 1
Add the heavy cream, shiro-an, and matcha into a bowl and whip until soft peaks form.
* Step 2
Place the matcha bean paste into a piping bag and squeeze out round portions on a shallow metal tray. Chill in the freezer.
* Step 3
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.
* Step 4
Place the gyuuhi into a bowl and whip until no longer lumpy.
* Step 5
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.
* Step 6
Once it becomes shiny and smooth, it's done. If it doesn't, then microwave for another 1-2 minutes.
* Step 7
Place onto a counter dusted with a large amount of katakuriko.
* Step 8
Divide the mochi into 12 portions and coat each with katakuriko.
* Step 9
Wrap the mochi around the filling while using a brush to coat with katakuriko.
* Step 10
Bring together the edges and tightly seal.
* Step 11
Gently smooth out the round shape in the palm of your hand.
* Step 12
Done! Since these are made with gyuuhi, they'll still be soft when eaten the next day.
* Step 13
Note: if there is a photo you can click to enlarge it
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