Print
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
Main Ingredients
- ·100g Glutinous rice flour
- ·25g Corn starch
- ·125g milk
- ·150g Cream cheese
- ·150g Whipping Cream
- ·16 g Matcha powder
Seasonings
- ·38g White sugar
- ·15g Butter
DIRECTIONS
Step 1
Cheese filling: Mix 200g cream cheese, 25g white sugar and 8g matcha powder evenly.
Step 2
Add 150g of whipped cream and stir again.
Step 3
Wrap it in plastic wrap and store it in the refrigerator for more than 2 hours.
Step 4
For the outer crust: 100g glutinous rice flour, 25g corn starch, 13g white sugar and 125g milk, mix well.
Step 5
Sieve and pour into the safety box, cover with plastic wrap, poke small holes, boil water, and steam over high heat for 20 minutes.
Step 6
Add 15g of butter while it is still hot after steaming, and pull it repeatedly until it is smooth.
Step 7
Divide the dough into 6 portions, sprinkle with cooked glutinous rice and roll them flat.
Step 8
Add the frozen fillings one by one, wrap it up, and it’s done.