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Matcha Cream Daifuku ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

Matcha powder : 1/2 teaspoon
condensed milk : 10g
Whipped cream : 40g
Kanro-ni of chestnuts : Appropriate amount
Shiratamako : 60g
sugar : 30g
water : 100ml
potato starch : a little
Matcha powder (for finishing) : Appropriate amount

Time required

40minutes

Procedure

1) Make matcha cream 00:22
Put matcha and condensed milk in a bowl and mix well.
Add whipped cream, mix, spread on wrap, put chestnuts in the middle, and wrap with wrap like wrapping chestnuts.
Cool and harden in the freezer for about 2 hours.
2) Make mochi dough 01:22
Put Shiratamako and sugar in a heat-resistant container, add water little by little and mix well.
3) Heat in the microwave 02:03
Wrap and heat in a 600W microwave oven for 1 minute, and mix when a part becomes translucent and sticky.
4) Heat again in the microwave 02:24
Wrap it again and heat it in a 600W microwave oven for about 1 minute. When the whole becomes transparent and sticky, mix.
5) Stretch the mochi dough 02:34
While the mochi dough is hot, sprinkle the dough on a cutting board, place the dough, and sprinkle the potato starch from above.
Stretch it with a stick so that it has a uniform thickness, and divide it into 4 equal parts.
6) Wrap matcha cream in mochi dough 03:02
Place 1 matcha cream in the center of the mochi dough and wrap it.
Sprinkle matcha powder if you like.

Point

・ Since the dough and cream are mixed with matcha, the finish will be rich in matcha fragrance.
・ When adding water to Shiratamako, add it little by little to prevent it from becoming lumpy.
・ It is delicious to add red bean paste and fruits instead of chestnuts inside.
・ By cooling and hardening the cream inside, it becomes easier to wrap it in mochi dough. It is possible to make it without chilling and hardening.
・ Since chilled and hardened cream cannot be eaten immediately, return it to room temperature before eating.