Matcha Cream Cheese Daifuku Recipe
Introduction
Matcha Cream Cheese Daifuku is a delightful Japanese treat combining the earthy flavor of matcha with rich, creamy cheese wrapped in a soft, chewy rice dough. It’s a perfect bite-sized dessert for green tea lovers looking for something unique and satisfying.
Ingredients
- 1 cup glutinous rice flour
- 1 tablespoon matcha powder
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 2/3 cup water
- Potato starch or cornstarch, for dusting
Instructions
- Step 1: In a mixing bowl, combine glutinous rice flour, matcha powder, and sugar. Gradually add water while stirring until you get a smooth batter.
- Step 2: Pour the mixture into a heatproof dish and steam for about 15 minutes until the dough becomes firm and translucent.
- Step 3: Dust a clean surface with potato starch. Transfer the hot dough onto it and let it cool slightly.
- Step 4: Once cool enough to handle, divide the dough into equal pieces. Flatten each piece into a disc.
- Step 5: Place a small spoonful of softened cream cheese in the center of each disc, then fold the dough around the filling, pinching edges to seal and shape it into a smooth ball.
- Step 6: Lightly dust with additional starch to prevent sticking and serve immediately or chill before eating.
Tips & Variations
- Use chilled cream cheese to make filling easier to handle.
- For a sweeter filling, mix cream cheese with a little honey or powdered sugar.
- Try adding a small piece of fruit like strawberry inside along with the cream cheese for a fresh twist.
Storage
Store daifuku in an airtight container in the refrigerator for up to 2 days. For best texture, allow them to come to room temperature before eating. Avoid freezing as the texture may become tough.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular rice flour instead of glutinous rice flour?
Regular rice flour lacks the sticky quality needed to create the chewy texture of daifuku, so it’s best to use glutinous rice flour for an authentic result.
How do I prevent the dough from sticking during shaping?
Dust your hands and work surface with potato starch or cornstarch generously to keep the sticky dough from adhering.
PrintMatcha Cream Cheese Daifuku Recipe
Matcha Cream Cheese Daifuku is a delightful Japanese confection featuring a soft and chewy glutinous rice flour dough infused with vibrant green matcha powder, and filled with a smooth, creamy cream cheese center. This treat combines the earthy bitterness of matcha with the rich sweetness of cream cheese, offering a unique flavor contrast and a pleasing texture perfect for dessert or an elegant snack.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8 daifuku pieces 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Japanese
Ingredients
Dough Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1 tablespoon matcha powder
- 1/4 cup sugar
- 3/4 cup water
Filling
- 4 ounces cream cheese, softened
- 1 tablespoon sugar (optional, to sweeten cream cheese)
Additional
- Cornstarch or potato starch for dusting
Instructions
- Prepare the Dough: In a microwave-safe bowl, whisk together the glutinous rice flour, matcha powder, and sugar until evenly combined. Gradually add the water and mix until you have a smooth batter.
- Steam the Dough: Cover the bowl with plastic wrap or a microwave-safe lid and steam the dough mixture in the microwave for about 3 minutes. Stir the dough, then steam for another 2 minutes until the dough becomes sticky, cohesive, and slightly translucent.
- Cool and Knead Dough: Allow the dough to cool slightly until it is warm but manageable. Dust a clean surface and your hands with cornstarch or potato starch to prevent sticking. Knead the dough gently to smooth out any lumps.
- Prepare Filling: In a small bowl, combine softened cream cheese with sugar (if using) until smooth and creamy. Divide into small balls (approximately 1 tablespoon each) and chill briefly if needed to maintain shape.
- Assemble Daifuku: Divide the dough into equal portions (about 8). Flatten each portion into a round disc using your hands dusted with starch. Place a cream cheese ball in the center of the dough, then gently pinch the edges around the filling to seal and form a neat ball.
- Final Dusting and Serve: Lightly dust each finished daifuku with starch to prevent sticking. Serve immediately or store covered at room temperature for a few hours. For longer storage, refrigerate and bring to room temperature before serving for best texture.
Notes
- Use cream cheese at room temperature for easier shaping and smoother filling.
- Dust hands and work surface liberally with starch to prevent sticking during assembly.
- Matcha powder quality affects color and flavor; choose culinary grade for best results.
- Consume daifuku within 1-2 days for optimal freshness and chewiness.
- Refrigeration may slightly harden the mochi; warming gently can restore softness.
Keywords: matcha daifuku, cream cheese mochi, Japanese dessert, matcha mochi, glutinous rice flour dessert
