Delightful Fusion: Unveiling the Alluring Matcha Yogurt Daifuku Recipe

A crazy fantasy of matcha lover made me determined to challenge matcha cheese daifuku. From material selection to molding, every step is devoted to love. At this moment, I invite you to witness this wonderful dessert with soft and glutinous skin wrapped in the rich flavor of matcha and cheese, and open a new sweet chapter.

Ingredients Needed and Substitutions

Ingredients needed to make the perfect cheesecake include:

Glutinous rice rind:

Glutinous rice flour and corn starch: As the main ingredients, they give the daifuku skin its stickiness and chewiness.

Granulated sugar: provides the required sweetness for the crust.

Milk and butter: make the daifuku crust softer and add a milky flavor.

Matcha cheese filling:

Cream cheese and light cream: used as fillings to provide milky flavor and smooth taste.

Granulated sugar: provides the required sweetness for the filling.

Matcha powder: Gives the filling a distinct matcha flavor.

Alternatives:

White sugar: can be replaced with brown sugar, honey or other sweeteners.

Milk: You can use plant milk (such as soy milk, coconut milk) or water instead.

Butter: Can be replaced with plant-based butter or vegetable oil.

Cream cheese: Can be substituted with other cheeses or plant-based cheeses.

Whipping cream: can be replaced with vegetable cream or vegetable milk.

Is matcha Daifuku vegan?

The question of whether Matcha Cheese Daifuku is vegetarian or not lies in the cheese part of the filling. Traditional cheese is usually made from cow's milk or animal milk, so it is not vegetarian. However, with the rise of vegetarianism, many plant-based cheese substitutes are now available on the market. They are usually made from plant ingredients such as soy, nuts or coconut milk. The taste and nutritional value are similar to traditional cheese, but they are vegan.

So, if you want to eat a vegetarian version of Matcha Cheese Daifuku, you can choose to use a plant-based cheese substitute to make the filling. In this way, the entire Matcha Cheese Daifuku is vegetarian, which not only satisfies your pursuit of deliciousness, but also conforms to your vegetarian eating habits.

Can you eat matcha in yogurt?

The combination of matcha and yogurt is actually a very creative and delicious choice. Matcha has a unique tea aroma and a slightly bitter taste, while yogurt is sweet and sour with a mellow texture. Combining the two not only balances each other's flavors, but also brings a new taste experience.

Imagine slowly pouring fragrant yogurt into the refreshing matcha powder, a touch of emerald green and pure white interweaving, which is visually pleasing. After gently stirring, you can feel the tea fragrance of matcha and the sweet and sour taste of yogurt interweaving in your mouth with every bite, as if it is a feast for your taste buds.

Tips for Success

First of all, the production of the glutinous rice crust is very important. Mix the glutinous rice flour, corn starch, white sugar and milk evenly to ensure that there are no granules, so that the steamed crust will be delicate and soft. During the steaming process, remember to use medium heat to prevent the crust from becoming too dry and hard. After steaming, add butter while it is hot so that the butter can better blend into the crust and make the taste more smooth.

Next is the matcha cheese filling. Mix the cream cheese and sugar until there is no granularity, then add the matcha powder and whipped cream, and continue to stir until smooth. It should be noted that the choice of matcha powder is very important. High-quality matcha powder can bring a richer tea aroma and bright green color. In addition, the amount of whipped cream should be moderate. Too much will make the filling too thin and soft, and too little will affect the taste.

When wrapping the filling, let the wrapper cool down a bit and become slightly elastic but not sticky before you start. This will prevent the wrapper from cracking and better wrap the filling. Press gently when wrapping so that the wrapper and filling are tightly combined and there are no gaps.

Finally, in order to maintain the shape and taste of the matcha cheese daifuku, you can put it in the refrigerator for a while after making it. This will not only make the crust more chewy, but also make the filling taste richer.