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Homemade Matcha Cheesecake Daifuku Recipe

Homemade Matcha Cheesecake Daifuku Recipe
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★★★★★

5.3 from 15 reviews

This Homemade Matcha Cheesecake Daifuku recipe combines the delicate umami flavor of Japanese matcha with creamy cheesecake filling, all wrapped in a soft, chewy glutinous rice dough. Perfect as a unique dessert or snack, this daifuku features a rich matcha cream cheese center encased in pillowy mochi dough with a light dusting of matcha powder for an elegant finish.

Ingredients

Scale

Matcha Cream Cheese Filling

  • 200 g cream cheese, softened
  • 25 g granulated sugar
  • 8 g matcha powder (preferably Japanese matcha)
  • 150 g heavy cream, chilled

Glutinous Rice Dough

  • 120 g glutinous rice flour
  • 30 g cornstarch
  • 15 g granulated sugar
  • 180 g whole milk
  • 15 g unsalted butter

Instructions

  1. Make the Matcha Cream Cheese Filling: Place the softened cream cheese in a large bowl. Add 25 g granulated sugar and mix thoroughly with a spatula until the mixture is smooth and free of lumps, around 2 minutes. Then, add 8 g matcha powder and continue mixing until fully combined without clumps.
  2. Add heavy cream: Pour in 150 g of cold heavy cream. Use a manual whisk to stir the mixture until it thickens and becomes creamy, indicating the right texture for the filling.
  3. Freeze to set: Transfer the matcha cream cheese mixture into a piping bag. Pipe the filling into molds lined with plastic wrap (such as mini cake molds or ice cube trays), depositing approximately 30 g per piece. Freeze for at least 2 hours or overnight until solid.
  4. Prepare the Glutinous Rice Dough: In a bowl, whisk together 120 g glutinous rice flour, 30 g cornstarch, 15 g granulated sugar, and 180 g whole milk until the batter is smooth and lump-free. Strain the batter to ensure a silky texture.
  5. Steam the batter: Cover the bowl tightly with plastic wrap and pierce 5–6 small holes using a toothpick. Steam over high heat for 20 minutes without lifting the lid. The dough is done when it turns translucent and holds its shape. Test doneness by inserting chopsticks into the center to check it’s fully cooked.
  6. Incorporate butter: While the dough is still hot, add 15 g unsalted butter and stir with chopsticks until melted and integrated. Allow the dough to cool until it is safe to handle, then wearing gloves, knead and stretch the dough repeatedly until it becomes smooth, elastic, and forms a thin translucent film when pulled.
  7. Divide the dough: Split the cooled mochi dough into 8 to 10 equal portions, about 40 g each. Roll each portion into a ball and flatten into circles approximately 10 cm in diameter with thinner edges. Dust your work surface with cooked glutinous rice flour to prevent sticking.
  8. Wrap the filling: Place one mochi dough circle onto your palm or a mold. Place one frozen matcha cream cheese piece in the center. Carefully pinch the dough around the filling to seal completely, trimming any excess dough. Dust the surface of the shaped daifuku with cooked glutinous rice flour to prevent sticking.
  9. Chill and decorate: Lightly sift matcha powder over the tops of the assembled daifuku for a decorative finish. Chill them in the refrigerator for at least 30 minutes before serving to enhance flavor and achieve the ideal texture.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling.
  • Freezing the filling helps maintain the shape inside the mochi dough.
  • Do not lift the lid during steaming to prevent the dough from collapsing.
  • Use gloves when handling hot dough to avoid burning and maintain hygiene.
  • Cooked glutinous rice flour (dusting flour) is used to prevent sticking; you can make it by lightly toasting glutinous rice flour in a dry pan.
  • Daifuku is best consumed within 1-2 days for optimal freshness.

Nutrition

Keywords: matcha daifuku, cheesecake daifuku, mochi dessert, Japanese dessert, matcha cheesecake, homemade daifuku

Find it online: https://cookcrisis.com/homemade-matcha-cheesecake-daifuku-recipe/