Homemade Matcha Cheesecake Daifuku Recipe
This Homemade Matcha Cheesecake Daifuku combines a chewy, glutinous mochi exterior with a creamy, rich matcha-flavored cheesecake filling, delivering a delightful fusion of textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Filling
- 8 oz Cream Cheese (Ensure it is softened)
- 1/2 cup Granulated Sugar (Adjust according to taste)
- 2 tbsp Matcha Powder (Use high-quality matcha)
- 1 cup Heavy Cream (Chill before use)
Dough
- 1 cup Glutinous Rice Flour (Essential for chewy texture)
- 1/4 cup Cornstarch (Reduces stickiness)
- 1/2 cup Whole Milk (Incorporates moisture)
- 2 tbsp Unsalted Butter (Melt into dough)
For Dusting
- 1/4 cup Cooked Glutinous Rice Flour/Cornstarch (For dusting)
- 2 tbsp Optional Matcha Powder (For additional dusting)
Instructions
- Preparation Blend the softened cream cheese and granulated sugar until smooth. Add the matcha powder and mix well, then whisk in the heavy cream until the filling thickens. Pipe dollops onto plastic wrap and freeze for at least 2 hours until solid.
- Steaming the Dough In a large bowl, combine glutinous rice flour, cornstarch, and sugar. Gradually mix in the whole milk while straining to create a smooth, lump-free batter. Steam this mixture for about 20 minutes until translucent.
- Kneading Once the dough is steamed, stir in the melted unsalted butter while it’s still warm. Knead until the dough is smooth and elastic; it should be warm but manageable to touch.
- Assembling Divide the dough into 40g balls, flatten each ball into a disc shape about ¼-inch thick, ensuring the center is slightly thicker than the edges.
- Filling Place a frozen cheesecake ball in the center of each mochi disc. Carefully pinch the edges of the dough together to seal the filling completely. Dust with extra glutinous rice flour and place on a tray.
- Chilling Refrigerate the assembled daifuku for at least 30 minutes before serving to help the flavors meld beautifully and enhance the chewy texture.
- Optional Dusting Optional: Dust finished daifuku with additional matcha powder for an extra touch of flavor and elegance.
Notes
- Adjust granulated sugar according to taste.
- Use high-quality matcha powder for best flavor.
- Chilling the heavy cream before use helps achieve proper filling texture.
- Dusting with glutinous rice flour or cornstarch helps prevent sticking.
- Freezing the filling for at least 2 hours is essential to maintain shape inside the daifuku.
- Refrigerate the assembled daifuku for 30 minutes to enhance chewy texture and flavor melding.
Keywords: Matcha Cheesecake Daifuku, homemade mochi, matcha dessert, chewy mochi dessert, Japanese sweets
