Description
Indulge in the creamy and chewy delight of Matcha Cheesecake Daifuku – a gluten-free, no-bake dessert with unforgettable flavors.
Ingredients
Scale
- 8 oz Cream Cheese (softened)
- 1/3 cup Granulated Sugar (adjust to taste)
- 2 tbsp Matcha Powder (high-quality)
- 1 cup Heavy Cream
- 1 cup Glutinous Rice Flour
- 1 tbsp Cornstarch
- 1/2 cup Whole Milk (strained)
- 2 tbsp Unsalted Butter (melted)
- 1/4 cup Cooked Glutinous Rice Flour/Cornstarch (for dusting)
- 1 tbsp Optional Matcha Powder (for dusting)
Instructions
- Blend softened cream cheese with granulated sugar until smooth. Mix in matcha powder and whisk in heavy cream until thick. Pipe onto plastic wrap and freeze for at least 2 hours.
- Combine glutinous rice flour, cornstarch, and sugar in a bowl. Gradually stir in whole milk to create a smooth batter. Steam for about 20 minutes until translucent.
- Incorporate melted unsalted butter into the warm dough and knead until smooth and elastic.
- Divide mochi dough into 40g balls. Flatten into discs, ensuring thicker centers.
- Place a frozen cheesecake ball in the center of each mochi disc. Pinch edges to seal and dust with extra flour.
- Store in the refrigerator for at least 30 minutes.
- Optionally, dust with matcha powder before serving.
Notes
- Adjust sugar according to your taste preference.
- Use high-quality matcha for the best flavor.
- Keep the daifuku in the fridge to maintain texture.
- Prep Time: 150 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Matcha Cheesecake Daifuku, No-Bake Dessert, Gluten-Free Dessert