Dec 12, 2014

Yum

♥ Matcha Daifuku ♥



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.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Christine and Kath at Garden Eats.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 12
You'll need:
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:
  1. 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.
  2. 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. 
  3. Dust the work surface generously with potato starch over a sieve. Transfer the mochi on top.
  4. 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.
  5. Using a 3.5 inch cookie cutter, cut out circles. Dust off excess potato starch with a pastry brush.
  6. Line and cover mochi circles on a plate with plastic wrapper. Roll leftover mochi dough into a ball and flatten. Repeat process.
  7. 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.
  8. Store in a cool dry place and serve within two days.
With all my love <3

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