Plump Matcha Daifuku.
Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, plump matcha daifuku. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Plump Matcha Daifuku is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Plump Matcha Daifuku is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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 of Filling:.
- Take 360 grams of Anko.
- Make ready 70 grams of Heavy cream.
- Prepare 80 grams of Shiro-an.
- Make ready 5 grams of Matcha.
- Make ready of Gyuuhi (sweet rice cake).
- Make ready 150 grams of Shiratamako.
- Get 70 grams of Sugar.
- Get 300 grams of 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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