Matcha Cream Daifuku (Green Tea Mochi Dessert Recipe)

We are making Daifuku, a mochi dessert stuffed with a sweet filling. The beautiful color of matcha powder will remind you of young green leaves. The whipped cream filling also gives it a nice accent.

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Matcha Cream Daifuku (Green Tea Mochi Dessert Recipe)
Votes: 1
Rating: 5
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Course Dessert
Cuisine Japanese
Prep Time 30 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Japanese
Prep Time 30 minutes
Servings
pieces
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Let's prepare the whipped cream filling. Chill the bowl of heavy cream on ice cubes. Add the sugar and beat the cream with a hand mixer. When it reaches a stiff peak stage, clean the beaters. Spoon the whipped cream into the pastry bag with a nozzle. Give it a little squeeze to remove the air inside.
  2. Cover a tray with plastic wrap and squeeze the whipped cream into a round shape. The cream should be about the size of your thumb. Place the tray in the freezer to harden the cream. Alternatively, this frozen cream can be used as a dessert topping.
  3. Now, the cream is completely frozen. Quickly flatten the anko, red bean paste. Cover the frozen cream with the anko. The food preparation gloves will help to avoid softening the cream.
  4. Store the anko balls in the freezer while making the mochi wrapper.
  5. Dilute the matcha green tea powder with water. Add a minimal amount of water to dissolve it. Dust a generous amount of potato starch onto a tray. We will be dividing very sticky mochi on the surface later.
  6. Let's make the mochi. Combine the mochiko, sweet rice flour and granulated sugar in a microwave-safe bowl. Add the water and thoroughly mix.
  7. Loosely cover the bowl with plastic wrap. Then, microwave the mixture at 600 watts for 2 minutes.
  8. Remove the plastic wrap. Lightly wet the inner surface of the bowl with a kitchen brush. This will help in removing the mochi later.
  9. Thoroughly knead the mixture with a dampened wooden paddle.
  10. Cover the bowl with plastic wrap again. Microwave the mochi for 1 more minute. When the mochi begins to look translucent, stop heating it. Heating the mochi in 2 steps will help avoid overcooking.
  11. Wet the inside of the bowl again and knead the mochi thoroughly. Add the diluted matcha green tea powder and mix. Diluting the powder beforehand will help it combine with the mochi.
  12. When the matcha is distributed evenly, transfer the mochi to the tray covered with potato starch.
  13. While coating the mochi with the starch, carefully stretch it into a long oval shape. Then, tear the mochi into 5 equal pieces.
  14. Remove the anko balls from the freezer.
  15. Shape the mochi piece into a flat circle. The clean even surface should be facing outward. Place the anko onto the center and quickly gather the mochi toward the top.
  16. Tightly close the edges of the mochi. Repeat the process to wrap the rest of the anko balls.
  17. Adjust the shape of the daifuku and remove the excess potato starch. Dampen the daifuku with a kitchen brush.
  18. Sprinkle on the matcha powder and enjoy the gorgeous matcha daifuku. The combination of the anko and cream is amazing!
Recipe Notes
  • Compared to Shiratamako, which is another type of sweet rice flour, Mochiko, regular sweet rice flour easily absorbs water so it is easy to combine the mixture.
  • If the mochi dough becomes cool, it is very difficult to stretch so wrap the anko balls as soon as possible.
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Ikinari Dango Recipe (Delicious Local Snack in Kumamoto)

Ikinari Dango is a local dish in Kumamoto Prefecture, Kyushu. Ikinari means ‘suddenly’ and it implies you can make the dish quickly when you have unexpected guests. The combination of the tender sweet potato and the anko creates just enough sweetness.

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Ikinari Dango Recipe (Delicious Local Snack in Kumamoto)
Votes: 1
Rating: 5
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Course Dessert
Cuisine Japanese
Servings
pieces
Ingredients
  • 6 slices Sweet Potatoes 1.5cm/0.6” thick, 5cm/2.0” diameter
  • 90 g Red Bean Paste packaged anko
Wrappers
Course Dessert
Cuisine Japanese
Servings
pieces
Ingredients
  • 6 slices Sweet Potatoes 1.5cm/0.6” thick, 5cm/2.0” diameter
  • 90 g Red Bean Paste packaged anko
Wrappers
Votes: 1
Rating: 5
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Instructions
  1. Combine the cake flour and the mochiko also known as sticky rice flour. Add the salt and thoroughly mix the flour with a balloon whisk.
  2. Add the water a little at a time while mixing with chopsticks. Mix until all the flour is moistened.
  3. Press the flour with your hand to combine the dough. Then, place it onto a flat surface dusted with flour and knead the dough until it has a smooth texture.
  4. If the dough sticks, dust the surface with flour again and roll it into a cylindrical shape. And cut it into 6 equal pieces.
  5. Shape each piece into a ball. Cover the dough with a dampened towel and let it rest for 30 minutes at room temperature.
  6. Let the sweet potato sit in water for about 5 minutes to remove any unwanted flavor. Place the sweet potato slices onto a paper towel. And remove the moisture thoroughly.
  7. Let’s wrap the Ikinari Dango. Turn a cup upside down. Place the potato on the bottom and spread the anko, sweet bean paste onto it.
  8. Dust your hands with flour. And shape the dough piece into a thin flat circle. Then, cover the potato with the wrapper.
  9. Flip it over and spread the dough over the other side, completely covering the potato. Adjust the shape and place the dango onto a piece of wax paper.
  10. Working on the bottom of a cup will make it easy to wrap the dango so you should definitely try it out. Repeat the process and you’ll have 6 pieces of dango.
  11. Now, let’s cook the Ikinari Dango. Make sure the steamer is producing lots of steam and then place the dango into it.
  12. Cover the dango with a dampened kitchen towel and then cover with a lid. If you're using a pot, make sure the towel isn't touching the edge to avoid burning.
  13. Steam on medium high heat for about 25 minutes. Now, they are ready. Turn off the burner. And carefully remove the kitchen towel.
Recipe Notes
  • This local dish is originally made from cake flour but we blend in the sticky rice flour since many people nowadays tend to like soft mochi.
  • If you think your sweet potato is not sweet enough, mix some sugar into the dough.
  • You can store the dango in the freezer but make sure to wrap each piece with plastic wrap. When you thaw, microwave them until the wrappers soften.
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Sesame Balls (Goma Dango Recipe)

Goma Dango, a delicious Chinese dessert is also popular in Japan. The combination of the fried mochi and the anko is great and you won’t be able to stop eating them!

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Sesame Balls (Goma Dango Recipe)
Votes: 2
Rating: 5
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Course Dessert
Cuisine Chinese
Servings
pieces
Ingredients
Bean Paste Filling
  • Walnuts optional
  • Ground Sesame Seeds optional
Course Dessert
Cuisine Chinese
Servings
pieces
Ingredients
Bean Paste Filling
  • Walnuts optional
  • Ground Sesame Seeds optional
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. First, make a space in the center of the sticky rice flour and add the sugar to the spot. Pour in about half of the water and dissolve the sugar.
  2. Mix in the flour from the center to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it’ll be difficult to wrap the filling so add the water a little at a time. Mix until all the flour is moistened.
  3. Rub your hands with a small amount of sesame oil and remove the dough. Roll it into a cylindrical shape. And cut the dough into 5 equal pieces. Shape each piece into a ball.
  4. Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
  5. Add the anko, sweet bean paste and spread the dough around it.
  6. Make sure that the dough has an even thickness and shape it into a ball. Repeat the process for the rest of the anko balls.
  7. Slightly dampen each dango. And coat it with sesame seeds.
  8. Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango.
  9. Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls while cooking. This will help the dango to rise evenly, giving them a round shape and even color.
  10. Treat the goma dango gently like your first date so the sesame coating does not fall off. Cook the dango for a total of 4 to 5 minutes and then turn the heat to hight.
  11. A tip to making crispy goma dango is to deep-fry at relatively low temperature and then bring up the heat at the end. If the oil temperature is too high, the sesame seeds will burn before the dough cooks.
  12. When the surface is deliciously browned, they are ready. Remove and drain the excess oil.
Recipe Notes
  • The anko mixed with walnuts or ground sesame seeds is also delicious so you should definitely try it out.
  • You can also use pumpkin or sweet potato paste instead of the bean paste.
  • The freshly-made gooey dango are delicious but the sweet bean paste inside is piping hot so be careful not to burn your tongue.
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Dorayaki (Pancakes with Red Bean Paste Recipe)

Dorayaki is Doraemon’s favorite snack. The Whipped Cream Dorayaki is also popular in Japan.

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Dorayaki (Pancakes with Red Bean Paste Recipe)
Votes: 1
Rating: 5
You:
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Course Dessert
Cuisine Japanese
Servings
pieces
Ingredients
  • 2 Eggs
  • 80 g Johakuto White Sugar substitute: raw sugar or granulated sugar
  • 1 tbsp Honey
  • 1/2 tsp Baking Soda
  • 50 ml Water
  • 130 g Cake Flour
  • 1-3 tsp Water to adjust the thickness of the batter
  • 100 g Red Bean Paste packaged, for whipped cream dorayaki
  • 150 g Red Bean Paste packaged, for regular dorayaki
  • 50 ml Heavy Cream chilled in the fridge
  • 1/2 tbsp Sugar
Course Dessert
Cuisine Japanese
Servings
pieces
Ingredients
  • 2 Eggs
  • 80 g Johakuto White Sugar substitute: raw sugar or granulated sugar
  • 1 tbsp Honey
  • 1/2 tsp Baking Soda
  • 50 ml Water
  • 130 g Cake Flour
  • 1-3 tsp Water to adjust the thickness of the batter
  • 100 g Red Bean Paste packaged, for whipped cream dorayaki
  • 150 g Red Bean Paste packaged, for regular dorayaki
  • 50 ml Heavy Cream chilled in the fridge
  • 1/2 tbsp Sugar
Votes: 1
Rating: 5
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Instructions
  1. Let's make batter for Dorayaki. Crack the room temperature eggs into a bowl and lightly beat with a whisk. Add sieved Johakuto white sugar and honey to the beaten egg. Pre-warm the honey if it is too thick to mix in.
  2. Beat the egg mixture for about 3 minutes. The color will turn light yellow and the texture will slightly get thicker. Dissolve baking soda in water. Add it to the egg mixture and mix.
  3. Put the cake flour through a sieve. Mix in the egg mixture with the whisk. Get rid of any lumps of flour but be careful not to over-mix.
  4. Cover the bowl with a plastic wrap and rest the batter for 30 minutes.
  5. Let's adjust the thickness of the batter. Using the whisk, let the batter flow into the bowl to check its thickness. Add 1 teaspoon water (not tablespoon), mix, and see if the batter is in ideal thickness. Repeat this process until the batter flows like shown in the video.
  6. Heat an electric griddle at about 340°F (170°C) and lightly oil the surface. To brown dorayaki evenly, thoroughly wipe off any excess oil with clean paper towel. Drop the batter onto the griddle in 9cm (3 1/2") diameter circles. Let the batter spread into circles naturally and you will get perfectly round dorayaki.
  7. When small bubbles pop up on the surface of the batter, flip them over.
  8. Bake about 20 seconds on the other sides and place the pancakes on a cooling rack.
  9. Cover with a damp kitchen towel to keep the pancakes moist.
  10. Let's make whipped cream anko (red bean paste). Put a bowl of whipping cream in ice water and add sugar. Whip the cream with an electric hand mixer for 2 to 3 minutes until stiff peaks form. Clean the hand mixer and remove the bowl from ice water.
  11. Add about 100g (3.5 oz) packaged red bean paste to the whipped cream and gently mix in with a rubber spatula.
  12. Let's make regular Dorayaki. Take the pancakes and hold, lightly browned side facing up. Spread spoonfuls of anko on the middle of the pancake. Place another pancake on top and press around the edges to shape. Serve it on a plate.
  13. Here is Whipped Cream Dorayaki, Nama-Dorayaki. Put Whipped Cream Anko between two pancakes and shape with your hands. Serve it on the plate.
Recipe Notes
  • When baking pancakes, set the griddle at about 170°C (340 °F). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
  • Both kinds of Dorayaki can be stored in a freezer and they can be thawed at room temperature. When frozen, each Dorayaki wrapped with a plastic wrap should be put in a zipper storage bag.
  • We highly recommend Whipped Cream Dorayaki. Red bean paste also goes great with butter and chestnuts.
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