Recipe of Plump Matcha Daifuku

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, plump matcha daifuku. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Plump Matcha Daifuku is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Plump Matcha Daifuku is something that I have loved my entire life. They’re nice and they look wonderful.

Steps to Prepare Plump Matcha Daifuku

To get started with this recipe, we must first prepare a few ingredients. You can have plump matcha daifuku using 9 ingredients and 13 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Plump Matcha Daifuku:

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

Instructions

Instructions 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.

As simple as that Steps to Prepare Plump Matcha Daifuku

So that’s going to wrap this up for this special food plump matcha daifuku recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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