🍵Uji Matcha Mango Daifuku
If I can master Daifuku, I think there's no need to buy from Japan anymore. After adding in fresh fruit, I think it made the taste not too sweet. For the fruits to add, I believe strawberry will not be a bad choice, but since I am not a big fan of sourness, I've decided to add in Mango. It came out quite well mixing with Uji Matcha after-all.
I've also come across a giant mango at Supermarket, its fruity and juicy, 👍🏻a perfect match for dessert.
Ingredients: 100g Glutinous rice flour 5g Uji Matcha Flour 30g Sugar 150g Water 240g Red Bean Paste 6 Mango Little Japan potato starch
Method: 1）Mix in water with glutinous rice flour, Uji Matcha flour and sugar. 2) flatten out on a plate, cover up with food wrap, steam for 30 minutes to turn into dough . 3) Separate the red bean paste into 6 portions, then to wrap around mango cubes, roll into round shape for later use 4) add 1 teaspoon of oil into a plastic bag, let the inside of bag becomes oily 5) Put the dough into the plastic bag and cut a small corner at the bottom 6) Squeeze out the dough on the little Japan potato starch, to lay the starch on evenly in dough. 7) Flatten out the dough, put in the stuffings, wrap around to close any openings.
份量6個 材料: 糯米粉100g 抺茶粉 5g 砂糖30g 水150g 紅豆泥240g 芒果粒6個 日本太白粉適量 步驟: 1) 糯米粉,抺茶粉,砂糖,水混合拌勻. 2) 倒入平碟上,蓋上保鮮紙,蒸30分鐘,變成糯米團. 3) 紅豆泥分成6份,然後將芒果粒包入.搓圓,備用. 4) 取一個膠袋，倒入1茶匙油，讓膠袋內沾上油 5) 放入糯米糰，在袋底一角剪開一個口 6) 擠出小糯米團在太白粉上. 平均沾上. 7) 壓平糯米團, 放上餡料. 收口,滾圓. 完成!
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