Matcha Cream Cheese Daifuku Recipe

Introduction

Matcha Cream Cheese Daifuku is a delightful Japanese treat that combines the subtle bitterness of green tea with creamy, tangy cheese wrapped in a soft, chewy mochi exterior. This easy-to-make dessert is perfect for a simple yet impressive sweet snack.

Ingredients

• 1 cup glutinous rice flour
• 1 teaspoon matcha powder
• 4 ounces cream cheese, softened
• 1/2 cup water
• 1/4 cup sugar
• Potato starch or cornstarch, for dusting

Instructions

1. Step 1: In a bowl, mix the glutinous rice flour, matcha powder, and sugar. Gradually add water while stirring until you achieve a smooth batter.
2. Step 2: Pour the mixture into a heatproof dish and steam it for about 15 minutes, or until the dough becomes elastic and slightly translucent.
3. Step 3: Dust a clean surface with potato starch and transfer the hot dough onto it. Carefully knead the dough while dusting with starch to prevent sticking.
4. Step 4: Divide the dough into equal portions and flatten each piece into a disk.
5. Step 5: Cut the cream cheese into small cubes. Place one cube in the center of each dough disk and wrap the dough around it, sealing the edges to form a ball.
6. Step 6: Gently shape the daifuku into smooth spheres and place them seam-side down on a starch-dusted tray. Let them cool before serving.

Tips & Variations

• Use cold cream cheese so it holds its shape better when wrapped inside the mochi.
• For a sweeter filling, you can mix a tablespoon of honey into the cream cheese.
• Add a little vanilla extract to the cream cheese for extra flavor.
• Dust the finished daifuku with additional starch to keep them from sticking together.

Storage

Store the Matcha Cream Cheese Daifuku in an airtight container in the refrigerator for up to 2 days. Because of the cream cheese filling, it’s best enjoyed fresh. Before eating, let them sit at room temperature for 10 to 15 minutes to soften slightly. Avoid freezing as the texture may change.

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 will not give you the chewy texture required for daifuku. Glutinous rice flour is essential to achieve the soft and sticky mochi exterior.

What can I substitute for cream cheese?

You can use mascarpone or ricotta cheese as alternatives, but cream cheese provides the best balance of tanginess and firmness for this recipe.

Matcha Cream Cheese Daifuku Recipe

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A delicate and delightful Japanese dessert, Matcha Cream Cheese Daifuku combines the chewy texture of glutinous rice flour dough with the creamy richness of matcha-flavored cream cheese filling. This easy-to-make treat offers a perfect balance of sweetness and earthy matcha flavor, wrapped in a soft mochi exterior, ideal for a unique and elegant dessert experience.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8–10 daifuku pieces 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Japanese

Ingredients

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Mochi Dough

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 2/3 cup water
• 1 teaspoon matcha powder
• Cornstarch or potato starch, for dusting

Filling

• 4 oz cream cheese, softened
• 1 teaspoon matcha powder
• 2 tablespoons powdered sugar

Instructions

1. Prepare the Filling: In a small bowl, combine the softened cream cheese with matcha powder and powdered sugar. Mix thoroughly until smooth and evenly combined. Shape the cream cheese mixture into small balls about 1 inch in diameter and place them on a tray lined with parchment paper. Refrigerate until firm.
2. Make the Mochi Dough: In a microwave-safe bowl, mix glutinous rice flour, sugar, matcha powder, and water until smooth with no lumps. Cover the bowl loosely with plastic wrap.
3. Steam the Dough: Steam the mochi batter for about 15 minutes until the dough becomes translucent and sticky. You can also microwave the dough in 1-minute intervals, stirring in between, until cooked through and sticky.
4. Knead the Dough: Dust a clean surface and your hands with cornstarch or potato starch to prevent sticking. Transfer the hot mochi dough onto the surface and knead gently. Be careful, as the dough will be hot. Fold and stretch the dough until smooth and pliable.
5. Shape the Daifuku: Divide the dough into equal portions (about 8 to 10). Flatten each portion into a small disc large enough to wrap around the cream cheese filling. Place a chilled cream cheese ball in the center of the disc, then carefully pinch the edges together to seal and form a smooth ball. Dust with starch to prevent sticking.
6. Serve: Allow the daifuku to cool completely at room temperature or chill briefly before serving. Enjoy your Matcha Cream Cheese Daifuku fresh for best texture and flavor.

Notes

• Use cornstarch or potato starch generously to prevent the sticky mochi dough from adhering to your hands and surface.
• Ensure the cream cheese is well chilled so that it stays firm inside the mochi.
• This recipe can be made vegan by substituting cream cheese with a vegan alternative.
• Store any leftovers in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.
• You can adjust the matcha powder quantity to your preference for a stronger or milder green tea flavor.

Keywords: matcha, cream cheese, daifuku, mochi, Japanese dessert, steamed mochi