Matcha soft cheese daifuku combines the fresh aroma of matcha with the smooth texture of soft cheese, bringing a unique flavor experience.

First, prepare the filling. Combine 110g of cream cheese softened at room temperature, 3g of matcha powder, 30g of white sugar, 50g of yogurt, and 100g of light cream together.

Beat until the color is uniform.

Place in a piping bag and refrigerate for later use.

Next, make the outer skin. Sift together 100 grams of glutinous rice flour, 40 grams of cornstarch, 40 grams of granulated sugar, and 6 grams of matcha powder, then mix them together.

Add 180 grams of milk and stir until the color is uniform.

Then sift it into a larger bowl at the bottom, this way it cooks more easily.

Wrap with plastic wrap, poke a few air holes, and steam over water for about 25-30 minutes.

If there is no slurry at the bottom when steaming, it is fully cooked.

Wait until the dough is no longer hot to the touch, then knead it by hand until all the butter is fully incorporated.

Wear gloves when kneading; it will be stickier.

Then fold and stretch repeatedly like this until the dough becomes elastic.

Then fold and stretch repeatedly like this until the dough becomes elastic.

Cover with plastic wrap to prevent the surface from drying out.

Take about 50 grams of dough.

Then roll it thin and round.

Then roll it thin and round.

Prepare a small bowl and put in the noodles.

Squeeze in the soft cheese filling.

Close slowly.

Trim off the excess dough from the top.

Sprinkle a little cooked flour on the cross-section to prevent sticking.

Turn it over and put it in the paper cup.

Completed O(∩_∩)O

The sweetness intertwines with the slight bitterness of matcha, awakening the taste buds in this moment and bringing a unique sense of satisfaction.

The rich aroma of matcha and the silky texture of soft cheese.

The outer layer is soft yet chewy, and every bite is full of elasticity,