Matcha Cream Cheese Daifuku Recipe

Introduction

Matcha Cream Cheese Daifuku is a delightful Japanese treat combining the earthy flavor of matcha with the creamy richness of cream cheese. This soft, chewy mochi dessert is perfect for a unique and satisfying snack or dessert.

Ingredients

• 100g glutinous rice flour
• 1 teaspoon matcha powder
• 100g cream cheese, chilled and cut into small cubes
• 100ml water
• 30g sugar
• Potato starch or cornstarch, for dusting

Instructions

1. Step 1: In a bowl, mix the glutinous rice flour, matcha powder, sugar, and water until smooth and well combined to form the dough.
2. Step 2: Pour the dough into a heatproof dish and steam over medium heat for about 15 minutes, until the dough becomes translucent and sticky. Stir halfway through steaming for even cooking.
3. Step 3: Dust a clean surface with potato starch. Transfer the hot dough onto the dusted surface and let it cool slightly until manageable but still warm.
4. Step 4: Divide the dough into equal portions. Flatten each piece and place a cube of cream cheese in the center. Carefully wrap the dough around the filling, pinching edges to seal and shaping into a smooth ball.
5. Step 5: Lightly dust each daifuku with additional starch to prevent sticking and serve immediately or chill before serving.

Tips & Variations

• For a smoother texture, sift the matcha powder before mixing it into the dough.
• You can substitute cream cheese with sweet red bean paste for a traditional flavor.
• Keep your hands and work surface well dusted with starch to handle the sticky dough easily.

Storage

Store the daifuku in an airtight container in the refrigerator for up to 2 days. Before eating, let them sit at room temperature for 10 minutes to soften. Avoid freezing as it changes the texture of the mochi.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour does not have the sticky properties needed to create the chewy texture of daifuku. Glutinous rice flour is essential for the right consistency.

How do I prevent the mochi from sticking to my hands?

Generously dust your hands and working surface with potato starch or cornstarch. This prevents sticking and makes shaping the daifuku easier.

Matcha Cream Cheese Daifuku Recipe

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4.8 from 80 reviews

Matcha Cream Cheese Daifuku is a delightful Japanese dessert featuring a chewy glutinous rice flour dough infused with vibrant matcha green tea powder, filled with smooth and rich cream cheese. This treat offers a perfect balance of earthy bitterness from the matcha and creamy sweetness from the filling, wrapped in a soft, tender mochi exterior.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes
• Yield: 8 daifuku pieces 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Dough

• 1 cup glutinous rice flour (mochiko)
• 1 tablespoon matcha green tea powder
• 1/4 cup sugar
• 2/3 cup water
• cornstarch or potato starch for dusting

Filling

• 4 ounces cream cheese, softened
• 1 tablespoon powdered sugar (optional for sweetness)

Instructions

1. Prepare Filling: In a small bowl, mix the softened cream cheese with powdered sugar until smooth and creamy. Divide into 8 equal portions and shape into small balls. Place on a tray and refrigerate to firm up while preparing the dough.
2. Make Matcha Dough: In a microwave-safe bowl, combine glutinous rice flour, matcha powder, and sugar. Gradually add water and stir until a smooth batter forms with no lumps.
3. Steam the Dough: Cover the bowl loosely with plastic wrap or a microwave-safe cover. Microwave on high for 1 minute, stir well, then microwave for another 1 minute. Stir again and microwave for an additional 30 seconds to 1 minute until the dough becomes translucent and sticky.
4. Shape Daifuku: Dust a clean surface with cornstarch. Transfer the hot dough onto the surface and allow to cool slightly until manageable. Divide the dough into 8 equal pieces.
5. Fill and Seal: Flatten each piece into a round disc. Place a cream cheese ball in the center and carefully wrap the dough around the filling, pinching the edges to seal completely and form a smooth ball.
6. Serve: Lightly dust the finished daifuku with starch to prevent sticking. Serve immediately or refrigerate briefly to enjoy a firmer texture. Best eaten within a day for freshness.

Notes

• You can substitute cream cheese filling with sweet red bean paste for a traditional flavor.
• If the dough is too sticky to handle, dust your hands with starch instead of flour to maintain the chewy texture.
• Freshly made mochi is best enjoyed the same day as it tends to harden after refrigeration for too long.
• Adjust sweetness in dough or filling to taste, especially if you prefer a less sweet dessert.

Keywords: Matcha Daifuku, Cream Cheese Mochi, Japanese Dessert, Green Tea Mochi, Soft Mochi Balls