Matcha Ganache Filled Strawberry Daifuku

Serves 3-6
30 minutes

Rated by 30 people

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A wonderful matcha treat for all year round. This matcha take on a classic Japanese treat is sure to tantalise every matcha lover's palette. A white chocolate and matcha ganache enrobe a delicious strawberry, which is further wrapped in a daifuku mochi skin. Delicious for dessert or a quick tea time treat.

Ingredients

6 fresh strawberries, stems trimmed off
100g rice flour or shiratamako
20g sugar
150ml water
corn flour for dusting

for the matcha ganache:
3 tbsp double cream
2 tsp matcha powder
150g white chocolate

How To Prepare

First, prepare the strawberries. Trim off the stems and set aside in the fridge.
Next, let us prepare the ganache. Combine the white chocolate and double cream in a bowl set over a saucepan of just boiling water. Turn the heat to low, and add the chocolate and stir until fully melted. Remove from the heat.
In a small bowl, combine the matcha powder with a little water, and stir until dissolved and thick. This is to ensure no lumps of powder will be present in the ganache. Next, add the matcha mixture to the chocolate and mix until evenly distributed. Set aside and allow to cool slightly.
Now we are going to coat our strawberries. Take the strawberries from the fridge and dip them into the ganache. Using chopsticks to help keep your hands free, coat in the ganache and place on a plate to cool. Coat the remaining strawberries with the ganache and then place them in the fridge to harden a little.
Next, we are going to make the daifuku dough. In a microwave safe bowl, combine the rice flour and sugar. Then add the water a little at a time and stir. Mix in the remaining water in batches until a smooth consistency is reached.
Place the bowl in the microwave for one 1 min. for 1200W, and then mix with a spatula or spoon. Place in the microwave again for 1 min. Mix again, and it should be thicker. For the last time, microwave for about 30 seconds. The mixture should be thick and pliable.
Dust a clean work surface with corn flour. Place the daifuku mixture on the surface and divide into 6 even pieces. Feel free to use more corn flour if it starts to stick to the surface.
Mould each of the 6 pieces into a thin flat circle about 3 inches in diameter. Take the ganache-coated strawberries from the fridge and place one in the middle of each of the daifuku rounds. Cover the coated strawberries with the daifuku rounds stretching to cover at one point on the top. Twist and press the rounds close. Then roll in your hands to make an evenly shaped daifuku. Dust with a little corn flour to prevent sticking, or some matcha powder for a decorative touch.
Serve with your favourite tea or even matcha. Consume within 2 days.