Matcha Cream Cheese Daifuku Recipe

Introduction

Matcha Cream Cheese Daifuku is a delightful Japanese dessert that combines the earthy flavor of matcha with creamy, tangy cream cheese wrapped in a soft, chewy glutinous rice dough. This easy-to-make treat is perfect for anyone looking to enjoy a unique and refreshing sweet bite.

Ingredients

• 100g glutinous rice flour
• 1 teaspoon matcha powder
• 100g cream cheese, softened
• 3 tablespoons sugar
• 100ml water
• 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 to form the dough.
2. Step 2: Pour the dough into a heatproof dish and steam it over boiling water for about 15 minutes until the dough becomes sticky and translucent.
3. Step 3: Dust a clean surface with potato starch or cornstarch and transfer the dough onto it. Let it cool slightly, then knead gently to smooth it out.
4. Step 4: Divide the dough into equal portions. Flatten each piece into a disc and place a small ball of softened cream cheese in the center.
5. Step 5: Carefully wrap the dough around the cream cheese, pinching the edges to seal and shaping each into a smooth ball.
6. Step 6: Dust the finished daifuku lightly with starch to prevent sticking, then refrigerate for 30 minutes before serving to let the filling set.

Tips & Variations

• If you prefer a sweeter filling, mix a little honey or powdered sugar with the cream cheese before filling.
• For a fruity twist, add small pieces of fresh strawberry inside along with the cream cheese.
• Ensure your hands and surfaces are well dusted with starch to prevent the dough from sticking during shaping.

Storage

Store the daifuku in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature. Avoid freezing, as the texture may be altered.

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 will not give the chewy texture needed for daifuku. Glutinous rice flour is essential for the correct consistency.

How can I make the filling less tangy?

Mix a small amount of sugar or honey into the cream cheese to balance out the tanginess before filling.

Matcha Cream Cheese Daifuku Recipe

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★★★★★

4.8 from 102 reviews

This Matcha Cream Cheese Daifuku recipe offers a delightful fusion of traditional Japanese mochi with a creamy, slightly tangy cream cheese filling infused with vibrant matcha. Soft and chewy on the outside, with a smooth, sweet, and earthy center, these daifuku make for an elegant and satisfying treat perfect for dessert or teatime.

• Author: Mick
• 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

Scale 1x2x3x

Dough:

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

Filling:

• 4 oz cream cheese, softened
• 1–2 tsp sugar (optional, to taste)

Instructions

1. Prepare the Filling: In a bowl, mix the softened cream cheese with sugar until smooth. Portion into small balls (about 1 tablespoon each), then freeze or refrigerate until firm.
2. Make the Dough: In a microwave-safe bowl, combine glutinous rice flour, matcha powder, sugar, and water. Stir until smooth and well incorporated.
3. Steam the Dough: Cover the bowl with plastic wrap or a damp cloth. Steam the dough for about 15 minutes until it becomes translucent and sticky.
4. Knead the Dough: Carefully remove the hot dough and dust a clean surface with cornstarch. Transfer the dough onto the surface and let it cool slightly. Dust hands with starch and knead the dough gently to form a smooth mass.
5. Shape the Daifuku: Divide the dough into equal portions (about 8-10). Flatten each piece with your hands into a circle. Place a cream cheese ball in the center, then pinch the edges to completely seal the filling inside.
6. Final Touch: Lightly dust the finished daifuku with more starch to prevent sticking. Serve immediately or chill for firmer texture.

Notes

• Use glutinous rice flour specifically, not regular rice flour, to achieve the characteristic chewy texture.
• Keep the filling chilled to make shaping easier and prevent melting.
• Dusting with starch is essential to avoid stickiness during shaping and storage.
• Daifuku are best eaten fresh but can be stored refrigerated for up to 2 days.
• Adjust sweetness in the filling or dough according to your taste preferences.

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