Simple Way to Prepare Plump Matcha Daifuku

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, plump matcha daifuku. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Plump Matcha Daifuku is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Plump Matcha Daifuku is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin 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 cook it.

Ingredients

The ingredients needed to make Plump Matcha Daifuku:

1. Prepare Filling:
2. Take 360 grams Anko
3. Take 70 grams Heavy cream
4. Take 80 grams Shiro-an
5. Prepare 5 grams Matcha
6. Prepare Gyuuhi (sweet rice cake)
7. Prepare 150 grams Shiratamako
8. Make ready 70 grams Sugar
9. Take 300 grams Water

Instructions

Steps to make Plump Matcha Daifuku:

1. Add the heavy cream, shiro-an, and matcha into a bowl and whip until soft peaks form.
2. Place the matcha bean paste into a piping bag and squeeze out round portions on a shallow metal tray. Chill in the freezer.
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.
4. Place the gyuuhi into a bowl and whip until no longer lumpy.
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.
6. Once it becomes shiny and smooth, it's done. If it doesn't, then microwave for another 1-2 minutes.
7. Place onto a counter dusted with a large amount of katakuriko.
8. Divide the mochi into 12 portions and coat each with katakuriko.
9. Wrap the mochi around the filling while using a brush to coat with katakuriko.
10. Bring together the edges and tightly seal.
11. Gently smooth out the round shape in the palm of your hand.
12. Done! Since these are made with gyuuhi, they'll still be soft when eaten the next day.

So that’s going to wrap this up for this exceptional food plump matcha daifuku recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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