Tiramisu Daifuku with Coffee Cream Filling
From the MolalaCook kitchen · 烘焙手記
Tiramisu Daifuku with Coffee Cream Filling
咖啡忌廉提拉米蘇大福
Wrap espresso cheesecake cream in a soft steamed milk mochi skin.
▶ Watch the recipe
Before you begin
Cook a second, smaller portion of glutinous rice flour to dust the worktop and keep the wrappers from sticking. Keep the filling cold and leave a clean border. Too much cream on the edge makes it difficult to seal.
Method 做法
Whip the coffee filling
Beat the softened cheese, sugar and espresso until smooth. Gradually whip in the cream until thick enough to pipe. Chill the filling while preparing the wrappers.
See this stage at 1:35 →
Steam the wrapper mixture
Whisk the glutinous rice flour, cornstarch, sugar, milk and oil until smooth. Strain into a shallow heatproof dish. Steam over medium heat for about 40 minutes, until cooked through and no opaque flour paste remains. Fold the hot dough together with a spatula and let it cool enough to handle.
See this stage at 3:06 →
Prepare the dusting flour
Heat the separate 40 g glutinous rice flour in a dry pan, stirring, until cooked and lightly aromatic. Let it cool. Knead the cooled mochi until smooth and stretchy, using a light dusting of the cooked flour to prevent sticking.
Fill and close
Divide and roll the mochi into rounds, keeping the edges thinner than the centres. Support each wrapper in a small rounded cup, pipe in cold coffee cream and pinch the edges tightly closed. Set seam-side down, chill and dust lightly with cocoa before serving.
See this stage at 7:38 →
Watch & bake along
Tiramisu Daifuku with Coffee Cream Filling
✦Does the dusting flour go into the wrapper?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
