Cream Cheese Chilled Daifuku

Name: Cream Cheese Chilled Daifuku
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Cream cheese; 30 grams Powdered sugar; 1 tbsp Lemon juice; 80 grams ＊Sugar; 80 grams ＊Shiratamako; 115 ml ＊Water; 1 Katakuriko

cookpad.japan @cookpad_jp

I wanted to use up my remaining cream cheese.

You can store these in the freezer. Defrost in the refrigerator. If you eat them half-thawed, they'll taste just like ice cream mochi. Recipe by olive11

I wanted to use up my remaining cream cheese.

You can store these in the freezer. Defrost in the refrigerator. If you eat them half-thawed, they'll taste just like ice cream mochi. Recipe by olive11

cookpad.japan @cookpad_jp

I wanted to use up my remaining cream cheese.

You can store these in the freezer. Defrost in the refrigerator. If you eat them half-thawed, they'll taste just like ice cream mochi. Recipe by olive11

I wanted to use up my remaining cream cheese.

You can store these in the freezer. Defrost in the refrigerator. If you eat them half-thawed, they'll taste just like ice cream mochi. Recipe by olive11

Saved

Ingredients

6 servings

100 gramsCream cheese
30 gramsPowdered sugar
1 tbspLemon juice
80 grams＊Sugar
80 grams＊Shiratamako
115 ml＊Water
1Katakuriko

Saved

Steps

1

Bring the cream cheese to room temperature.
2

Knead the cream cheese in a bowl until creamy. Then, add the powdered sugar and lemon juice and mix. Once smooth, wrap with plastic wrap and chill in the refrigerator.
3

Divide Step 2 into 6-8 round pieces.
4

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. Once it becomes glossy and translucent, it's done.
5

The times listed above are for a 750 W microwave. Adjust the cooking time and heating setting depending on your microwave and the amount of daifuku.
6

Spread out the katakuriko in a shallow container and set the dough on top. Divide into the amount of daifuku you will make.
7

Coat your fingertips with the katakuriko and press the daifuku dough out to flatten. Use chopsticks to take some of Step 3's cream cheese and put on top of the daifuku dough. Pull the dough around the cream cheese and wrap with the dough.
8

Set the daifuku down, seam-side down. It will easily stick to surfaces, so place on small squares of parchment paper. I made them bite-sized pieces.