Print

Matcha Cream Cheese Daifuku Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://familyfavplates.com/matcha-cream-cheese-daifuku-recipe/