Quick, Easy and Delicious Daifuku in the Microwave

Name: Quick, Easy and Delicious Daifuku in the Microwave
Yield: 6 servings
Cuisine: American
Ingredients: 70 grams ◎Shiratama; 30 grams ◎Joshinko; 50 grams ◎Sugar; 150 ml Water; 1 tbsp Honey (Optional); 30 grams Anko (or your favorite filling); 1 Katakuriko; 50 ml Whipped cream; 1 tsp Sugar; 2 tsp Matcha; 50 ml Whipped cream; 1/2 tsp Cocoa powder; 30 grams Chocolate; 1 tbsp Milk

cookpad.japan @cookpad_jp

I really wanted to eat daifuku just like you can buy in stores. The dough works up so quickly in a microwave! Making them is so much cheaper. Plus you can fill them up with all your favorite things. I cut them in half for the pictures so you could see the fillings. But it's really hard to cut soft daifuku, so they don't look too great in the pictures, but they still taste so good!

The suggested six daifuku are just a guideline. Depending on how much of the ingredients you have and how large you make the daifuku, the number you wind up with may be different. When you're freezing the fillings, spread on parchment paper. For 6 servings. Recipe by nokko.t

cookpad.japan @cookpad_jp

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Ingredients

6 servings

70 grams◎Shiratama
30 grams◎Joshinko
50 grams◎Sugar
150 mlWater
1 tbspHoney (Optional)
30 gramsAnko (or your favorite filling)
1Katakuriko
Matcha filling:
50 mlWhipped cream
1 tspSugar
2 tspMatcha
Chocolate filling:
50 mlWhipped cream
1/2 tspCocoa powder
30 gramsChocolate
1 tbspMilk

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Steps

1

The dough for the mochi doesn't take long to make, so prepare the fillings beforehand. Scatter katakuriko on a tray, plate, or container.
2

Cover the strawberries in sweet red bean paste. Leave the tip of the strawberry visible so that you remember which side goes up.
3

Add the ingredients marked with a ◎ to a microwave-safe bowl and mix well.
4

Add water in three batches, whisking well between each addition until the mixture is smooth. When you add the last of the water, put in the honey as well.
5

Microwave for 2 minutes at 600 W. Remove and stir well with the whisk.
6

Microwave for another minute, then stir vigorously with a pair of chopsticks. Microwave for one more minute, then mix again.
7

Place the dough onto a surface dusted with katakuriko, then divide into six even portions and wrap it around the fillings. That's all you need to do for regular daifuku.
8

[Matcha Filling] Combine the ingredients for the filling and whip together with a hand mixer. Using a piping bag, squeeze the filling into six equal portions and freeze. Coat with anko while frozen. For the pictures, after I squeezed out the filling, I used my hands to shape into balls.
9

[Chocolate Filling] Melt the chocolate and milk together in a double boiler. While it's melting, use a hand mixer to mix the whipped cream and cocoa powder. While the melted chocolate and milk is still hot, add the whipped cream mixture and combine with a hand mixer. Freeze the same way as the matcha filling.
10

Make plain, strawberry, matcha or chocolate daifuku. Whatever makes you happy!