Matcha Strawberry Truffles (4 ingredient easy recipe)
Prepare to be enchanted by our matcha strawberry truffles, a fusion of rich matcha flavor, the sweetness of condensed milk, and the vibrant freshness of strawberries, all harmoniously blended with a touch of milk powder.
Equipment
- kitchen scale or measuring cups
- mixing bowl
- Silicone spatula
- Plastic Food Wrap
- Cutting board & Knife
- fine mesh strainer
Ingredients
- 160 g sweetened condensed milk (⅔ cups)
- 64 g milk powder (½ cup)
- 12 g matcha powder (2 tbsps)
- 8 small strawberries - washed and patted dry (optional; if you chose to skip the strawberry filling, you can follow the steps of the chocolate truffles' recipe to make square matcha truffles.)
Instructions
- In a mixing bowl, add the sweetened condensed milk, matcha powder, and milk powder. Use a silicone spatula to stir until well combined. (The mixture will be thick and fudgy, so do not use a whisk to combine the mixture.)
- Transfer the mixture to a large sheet of plastic food wrap, fold the four edges of the plastic food wrap inward to securely wrap up the mixture.
- Use a rolling pin (or a glass wine bottle) to flatten the mixture into a square (about 5 x 5 inches).
- Place the dough in the freezer for about 1 hour until it firms up.
- Place the firm dough onto a cutting board and unwrap it. Cut the dough into 8 equal portions while keeping the plastic wrap underneath. (I used some small strawberries, you can cut the dough into 4 equal portions instead if you're using large strawberries.)
- Take a piece of matcha dough and gently stretch it with your fingers into a small round disc. Place a strawberry in the center. Carefully wrap the matcha dough around the strawberry. (If the dough becomes softer and stickier due to rising temperature, you can counter it by placing a portion of matcha dough onto a sheet of plastic wrap. Create a hollow in the center, add a strawberry, and encase it by wrapping the plastic wrap around, forming it into a ball.)
- Place the matcha strawberry truffle balls in the freezer for about 30 minutes until they firm up. Alternatively, refrigerate it for 4 hours to 3 days if you plan to enjoy the truffles later.
- Use a fine mesh strainer to sift a thin layer of matcha powder over a cutting board to prevent sticky. Place the matcha strawberry truffle balls on the dusted cutting board, sift a thin layer of matcha powder over the truffle balls, and optionally, cut each truffle ball in half for a more aesthetically pleasing presentation.
- Serve immediately or keep the truffles in an airtight container in the fridge for up to a 3 days.