How to Recipe Tasty Plump Matcha Daifuku

Without fail recipe ultimate Plump Matcha Daifuku easy, fast, practical.

Good Evening every body, at this time you get present recipe Plump Matcha Daifuku with 9 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 13 stages of easy cooking Plump Matcha Daifuku.

Ingredients for Plump Matcha Daifuku

1. Prepare : Filling:.

2. Needed 360 grams : Anko.

3. Needed 70 grams : Heavy cream.

4. Needed 80 grams : Shiro-an.

5. Prepare 5 grams : Matcha.

6. Needed : Gyuuhi (sweet rice cake).

7. Prepare 150 grams : Shiratamako.

8. Prepare 70 grams : Sugar.

9. Prepare 300 grams : Water.

If all ingredients Plump Matcha Daifuku it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

13. .

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