Mame Daifuku with Matcha Cream Filling

Recipe

Mame Daifuku with Matcha Cream Filling

Matcha Delight: Mame Daifuku with a Twist

4.5 out of 5

Indulge in the delightful flavors of Japan with this Mame Daifuku recipe. These sweet mochi treats are filled with a creamy matcha filling, creating a perfect balance of textures and flavors.

Jan Dec
Dessert› Mame daifuku
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes

Cooking time

3 minutes

Total time

33 minutes

Yields

12 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using vegan red bean paste and substituting heavy cream with coconut cream), Gluten-free (if using gluten-free glutinous rice flour), Nut-free, Dairy-free (if using dairy-free cream)

Allergens

Dairy (can be substituted with non-dairy alternatives), Gluten (can be substituted with gluten-free glutinous rice flour)

Not suitable for

Paleo, Keto, Low-carb, High-protein, Raw food

Ingredients

Nutrition

  • Calories (kcal / KJ): 120 kcal / 502 KJ
  • Fat (total, saturated): 4g, 2.5g
  • Carbohydrates (total, sugars): 20g, 8g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.02g

Preparation

  1. 1.
    In a microwave-safe bowl, combine the glutinous rice flour, granulated sugar, and water. Mix well until smooth.
  2. 2.
    Cover the bowl with plastic wrap and microwave on high for 2 minutes.
  3. 3.
    Remove from the microwave and stir the mixture with a wet spatula. Microwave for an additional 1 minute.
  4. 4.
    Dust a clean surface with cornstarch and transfer the mochi dough onto it.
  5. 5.
    Knead the dough until it becomes smooth and elastic.
  6. 6.
    Divide the dough into small portions and flatten each portion with your hands.
  7. 7.
    Place a small amount of red bean paste in the center of each flattened dough portion.
  8. 8.
    Fold the edges of the dough over the filling and pinch to seal.
  9. 9.
    In a separate bowl, whisk together the heavy cream, matcha powder, and powdered sugar until thick and creamy.
  10. 10.
    Take a filled mochi ball and gently flatten it with your hands.
  11. 11.
    Spoon a small amount of matcha cream onto the center of the flattened mochi.
  12. 12.
    Fold the edges of the mochi over the cream and pinch to seal.
  13. 13.
    Repeat steps 10-12 for the remaining mochi balls.
  14. 14.
    Dust the finished Mame Daifuku with cornstarch to prevent sticking.
  15. 15.
    Serve and enjoy!

Treat your ingredients with care...

  • Glutinous rice flour — Make sure to use glutinous rice flour specifically for making mochi, as regular rice flour will not yield the desired texture.
  • Matcha powder — Use high-quality matcha powder for the best flavor and vibrant green color.
  • Red bean paste (anko) — You can make your own red bean paste or purchase it from an Asian grocery store. Look for smooth and sweet red bean paste for the filling.
  • Cornstarch — Dusting the mochi with cornstarch prevents sticking and adds a nice texture.

Tips & Tricks

  • To prevent the mochi from sticking to your hands, lightly wet them with water or oil.
  • If the matcha cream is too thick, add a little more heavy cream to achieve the desired consistency.
  • Experiment with different fillings such as chocolate, fruit, or other flavored creams.
  • Serve the Mame Daifuku chilled for a refreshing treat.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mame Daifuku as a delightful dessert or snack. Arrange them on a plate or in a traditional Japanese lacquerware box for an elegant presentation. Pair them with a cup of green tea to enhance the matcha flavor.

Presentation advice

Arrange the Mame Daifuku on a beautiful Japanese ceramic plate or a bamboo serving tray. Dust them with a light sprinkle of matcha powder for an added touch of elegance. Garnish with a small edible flower or a mint leaf for a pop of color.

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