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Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, plump matcha daifuku. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Plump Matcha Daifuku is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Plump Matcha Daifuku is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have plump matcha daifuku using 9 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Plump Matcha Daifuku:
- Prepare Filling:
- Prepare 360 grams Anko
- Prepare 70 grams Heavy cream
- Get 80 grams Shiro-an
- Get 5 grams Matcha
- Make ready Gyuuhi (sweet rice cake)
- Prepare 150 grams Shiratamako
- Take 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.
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So that is going to wrap it up for this exceptional food plump matcha daifuku recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
