Microwaved Strawberry Daifuku (with Joshinko)

Name: Microwaved Strawberry Daifuku (with Joshinko)
Yield: 5 servings
Cuisine: American
Ingredients: 50 grams Joshinko; 20 grams Sugar; 90 ml Water; 125 grams Koshi-an (store-bought or; 5 Strawberries

cookpad.japan @cookpad_jp

I tried to make an easy recipe without using a steamer. Every time I feel like eating daifuku, I use this recipe to prepare them in a jiffy.

If you are not confident with the wrapping in Step 11, stretch the dough a bit more. I wanted make lighter bites of daifuku, so I decreased the amount of koshi-an. Adjust to your preference. Recipe by Okaerin

I tried to make an easy recipe without using a steamer. Every time I feel like eating daifuku, I use this recipe to prepare them in a jiffy.

cookpad.japan @cookpad_jp

I tried to make an easy recipe without using a steamer. Every time I feel like eating daifuku, I use this recipe to prepare them in a jiffy.

Saved

Ingredients

5 servings

50 gramsJoshinko
20 gramsSugar
90 mlWater
125 gramsKoshi-an (store-bought or
5Strawberries

Saved

Steps

1

Combine the joshinko, sugar and water in a heatproof bowl.
2

Mix well with a plastic spatula until smooth and cover with cling film. Microwave (500 W) for 2 minutes.
3

Meanwhile, rinse the strawberries, remove hulls, and pat dry well with paper towels.
4

Beat the batter well with a pestle until it is no longer floury.
5

After cooled enough to handle, moisten your hands and knead the dough gently until smooth.
6

Moisten your hands again and divide the dough into 5 portions, in a squeezing motion like this. (Divide into 4 if you use large strawberries.)
7

Divide the anko into 5 portions and press into flat pancakes (if you make the centre higher than the edge, it will be easier to wrap the strawberries).
8

Place the strawberries on top of the anko and cover the strawberries with the paste leaving the tips uncovered.
9

Stretch the prepared dough into flat rounds (if you make the centre higher then the edges you can avoid the making holes when you wrap the strawberries with the anko. It is a way to make the edges quite thin).
10

Place the anko with the tips of strawberry facing down on the prepared dough (stretch the dough bigger than the photo if you are beginner. It will be easier).
11

Press the anko with your thumb holding the dough. Rotate the dough with the support of the palm of your other hand to wrap the anko completely with the dough.