Recipe：Calm harmony of three flavors and colors

 

Features of “Tricolor Matcha Daifuku”

  • Elegant Three-Layer Design A beautiful combination of soft mochi, matcha filling, and creamy center.
  • Balanced Flavor Profile The gentle bitterness of matcha blends harmoniously with the smooth sweetness of the cream.
  • Soft, Melt-in-the-Mouth Texture The mochi exterior is tender and moist, allowing the flavors to unfold with each bite.
  • A Fusion of Japanese Tradition and Modern Style Classic daifuku meets a creamy twist, creating a refined and contemporary dessert.
  • Perfect for Tea Time or Gifting Its refined appearance and delicate taste make it ideal for special occasions.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Ingredients for Tricolor Matcha Daifuku (6 pieces)


Click photo to enlarge
Ingredient Amount
Shiratamako (glutinous rice flour) 120g
Sugar 40g
Water 150ml
Potato starch (for dusting) As needed
Matcha sweet bean paste 150g
Whipped cream 120g
Condensed milk (optional) 1–2 tsp

 

2：Sansai Matcha Daifuku Recipe

1: Mochi Exterior

Step Instructions
1 Combine shiratamako and sugar in a bowl, adding water gradually while mixing.
2 Cover and microwave, stirring several times until it becomes a smooth mochi dough.
3 Transfer onto a starch-dusted surface, divide into 6 portions, and flatten into rounds.

2: Matcha Layer

Step Instructions
1 Divide the matcha sweet bean paste into 6 equal portions and roll into balls.
2 Lightly dust your hands with starch if needed for easier handling.
3 Gently flatten each portion to make it easier to layer with the cream.

3: Cream Layer

Step Instructions
1 Whip the cream with condensed milk until stiff peaks form.
2 Divide into 6 portions and chill to firm up.
3 Shape each portion so it layers neatly with the matcha paste.

 

3：Tips for Wrapping Sansai Matcha Daifuku Neatly
Step Tip
Preparing the mochi Use the dough while warm for flexibility. Dust with starch to prevent sticking.
Flattening the mochi Spread evenly into a round shape. Slightly thicker center helps prevent tearing.
Shaping the matcha paste Enclose the cream inside the matcha paste to make wrapping easier.
Hand technique Lift the edges and gently pinch with thumb and index finger. Avoid pressing too hard.
Sealing the bottom Pinch the seam tightly and place seam-side down to hold the shape.