Matcha Strawberry Daifuku
抹茶いちご大福
Experience the delightful harmony of flavors with Matcha Strawberry Daifuku, a traditional Japanese confection that combines the sweet and tangy taste of fresh strawberries with the rich, earthy depth of matcha and smooth red bean paste. This recipe uses MATCHAZUKI Medium, a finely milled matcha with a deep aroma and smooth texture, ensuring an exquisite balance of flavors in every bite.
Ingredients
Filling
– Red bean paste – 400 g
– Small strawberries – 15 pcs
Matcha Mochi Dough
– Tapioca flour – 25 g
– Glutinous rice flour – 200 g
– Sugar – 70 g
– MATCHAZUKI Medium Matcha – 6 g (~3 tsp)
– Water – 330 ml
– Tapioca flour (for dusting) – 1 cup
Instructions
Step 1: Preparing the Filling
1. Line a small cup with plastic wrap, pressing it down to create a mold.
2. Place a portion of red bean paste into the cup, then gently press a strawberry into the center.
3. Wrap the red bean paste around the strawberry, using the plastic wrap to help shape it into a smooth ball.
4. Repeat for all strawberries, then refrigerate the filling for 30 minutes to firm up.
Step 2: Making the Matcha Mochi Dough
1. In a mixing bowl, combine tapioca flour, glutinous rice flour, MATCHAZUKI Medium Matcha, and sugar.
2. Gradually add water while stirring to fully dissolve the ingredients.
3. Microwave the mixture for 30 seconds, remove, and stir well.
4. Repeat the microwaving process 6-8 times (30 seconds each time), stirring in between, until the dough becomes sticky and elastic.
Step 3: Assembling the Daifuku
1. Generously dust a clean surface with tapioca flour. Transfer the dough onto the surface and cut it into small portions.
2. Lightly knead each piece, then use a rolling pin to flatten it into a thin, circular sheet.
3. Place a prepared red bean and strawberry filling onto a sheet of dough.
4. Gently stretch and wrap the mochi dough around the filling, pinching the edges together to seal. Trim any excess dough and smooth the edges.
5. Refrigerate the completed daifuku for 1 hour before serving.