Original Apricot Daifuku

Name: Original Apricot Daifuku
Yield: 10 servings
Cuisine: American
Ingredients: 4 to 5 Fresh apricots (canned or preserved are okay too); 2 tbsp Sugar; 150 grams ＊Shiratamako; 150 grams ＊Sugar; 220 ml ＊Water; 80 to 100 grams An; 1 Katakuriko (dusting flour, coating flour)

cookpad.japan @cookpad_jp

My husband uttered the word "Daifuku" just when I was thinking about making sweets with fresh ripe apricots. So, I tried making apricot daifuku.

Heating the apricots together with sugar enhances the and sour taste with rich flavor. Shiro-an looks beautiful and cool, but using regular adzuki bean paste is fine too.
Adjust the heating time according to microwave and container. I used a 750 W microwave. Recipe by olive11

My husband uttered the word "Daifuku" just when I was thinking about making sweets with fresh ripe apricots. So, I tried making apricot daifuku.

cookpad.japan @cookpad_jp

My husband uttered the word "Daifuku" just when I was thinking about making sweets with fresh ripe apricots. So, I tried making apricot daifuku.

Saved

Ingredients

10 servings

4to 5 Fresh apricots (canned or preserved are okay too)
2 tbspSugar
150 grams＊Shiratamako
150 grams＊Sugar
220 ml＊Water
80to 100 grams An
1Katakuriko (dusting flour, coating flour)

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Steps

1

To cut the fresh apricot, slice around its seam, twist it in half and lift out the pit. Line the apricots up in a heat-resistant container, sprinkle with some sugar (not listed) and microwave for 2 minutes.
2

Drain the liquid and pat dry them with kitchen paper. When using canned or preserved apricots, skip Step 1.
3

Fill the indent with a rounded portion of an (photo shows shiro-an).
4

Put the ＊ ingredients in a heat resistant container and mix them. Microwave the mix in intervals of 2 minutes, 2 minutes and 1 minute, mixing after each interval to make a smooth and semi-transparent gyuhi (rice dough).
5

Put the hot gyuhi from Step 4 in a shallow container that is dusted with katakuriko. Divide the hot gyuhi into equal portions.
6

Stretch the portioned gyuhi on your dusted palm. Be careful not to burn your palm with sticky hot dough.
7

Put a filled apricots from Step 3 onto the stretched gyuhi and wrap it by stretching the edges towards the center.
8

Put the seam side down and that's it. The apricot's color looks beautiful through the translucent skin.
9

Daifuku skin is sticky, so put a lot of katakuriko at the bottom or use a sheet of parchment paper.
10

You can make bite-sized apricot daifuku by cutting the apricot into 1/8 (cutting half slice of apricot into four pieces). You can make plenty so this is perfect for the party.