Do you still remember my Strawberry Daifuku?
They are mochi wrapping a whole strawberry coated with Anko filling. Since winter is here, berries are hardly seasonal and so I come up with this original Daifuku but with a matcha twist.
The mochi wrapper has hint of green tea which goes perfectly well with the sweet azuki bean filling.
This recipe is a much moisturizer version than my previous one, and I guarantee keeping them in the fridge won't make them hard. Enjoy!
This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
3/4 cup glutinous rice flour
1/4 cup sugar
3/4 cup water
1 tsp matcha powder
1 1/2 cup red bean paste
1/2 cup potato starch, for dusting
How to make green tea daifuku:
- Whisk and combine glutinous rice flour and sugar in a bowl. Dissolve matcha powder in water, add to flour mixture and mix well until combined.
- Put the bowl into a steamer and cover to cook for 15 minutes. Stir halfway through cooking process and continue to cook until almost translucent.
- Dust the work surface generously with potato starch over a sieve. Transfer the mochi on top.
- Sprinkle potato starch on top of the mochi. roll it flat to a thin layer using a rolling pin making sure it is covered with potato starch.
- Using a 3.5 inch cookie cutter, cut out circles. Dust off excess potato starch with a pastry brush.
- Line and cover mochi circles on a plate with plastic wrapper. Roll leftover mochi dough into a ball and flatten. Repeat process.
- Place a sheet of plastic wrap with a mochi layer on work surface. Scoop out Anko (red bean paste) on top. Pinch the corners together and seal with potato starch. Continue with rest of the daifuku mochi.
- Store in a cool dry place and serve within two days.
With all my love <3