Copyright © Cookpad Inc. All Rights Reserved. Coat your fingertips with the katakuriko and press the daifuku dough out to flatten. Combine powdered sugar, cream cheese and almond extract. Ingredients 100 grams Cream cheese 30 grams Powdered sugar 1 tbsp Lemon juice 80 grams *Sugar 80 grams *Shiratamako 115 ml *Water 1 Katakuriko You can store these in the freezer. Put the * ingredients into a heatproof container, mix together, and heat in the microwave for 2 minutes, then 1 minute, then 1 minute, mixing with a spatula between each heating. Did you make this recipe? Share a picture of your creation! If you have a question about this recipe, ask it here to get a reply from the cookpad community. - 2 (8 ounce) packages cream cheese - 1 1/4 cups white sugar - 3 tablespoons cornstarch - 1 (16 ounce) container sour cream - 1 1/2 teaspoons vanilla extract - 5 tablespoons amaretto liqueur - 1/2 … Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists.Actual product packaging and materials may contain more and/or different information than that shown on our Web site. The times listed above are for a 750 W microwave. Cream Cheese Chilled Daifuku. Apr 13, 2014 - Explore Miss Brunto's board "Daifuku & Mochi" on Pinterest. Bring the cream cheese to room temperature. Hello, welcome to HidaMari Cooking channel! Mix until well blended. I made them bite-sized pieces. 6 servings; I wanted to use up my remaining cream cheese. Defrost in the refrigerator. Spread out the katakuriko in a shallow container and set the dough on top. Recipe by olive11. The case that your cream is still liquid after 10mins of whipping: Prepare a bowl of water + salt + ice pack (in order to lower the temperature the freezing should be about -21°C instead of 0°C). See more ideas about Mochi, Japanese dessert, Japanese sweets. A collection of the best recipes from the Cookpad Japan community, translated into English! You can store these in the freezer. Subscribe my channel, and enjoy my videos! ‘Daifuku Mochi’, or Daifuku, is a Japanese sweet consisting of a small round glutinous rice cake stuffed with most commonly ‘Azuki’ Red Bean paste which is quite sweet. Pull the dough around the cream cheese and wrap with the dough. I make Matcha& Green tea Cake, dessert, and foods from movies, etc. Once it becomes glossy and translucent, it's done. Then, add the powdered sugar and lemon juice and mix. On the other day, I made ‘Matcha & Azuki Roll Cake’ and there was some left-over ‘Azuki’ paste. I wanted to use up my remaining cream cheese. https://www.yummly.com/recipes/cream-cheese-chocolate-truffles If you eat them half-thawed, they'll taste just like ice cream mochi. Set the daifuku down, seam-side down. Recipe by olive11 cookpad.japan. Divide into the amount of daifuku you will make. Use chopsticks to take some of Step 3's cream cheese and put on top of the daifuku dough. Knead the cream cheese in a bowl until creamy. Once smooth, wrap with plastic wrap and chill in the refrigerator. If you eat them half-thawed, they'll taste just like ice cream mochi. The key of a good whipped cream: working in COLD environment, and high percentage of milk fat (at least 30% milk fat). Defrost in the refrigerator. 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