Strawberry Daifuku with Shiratamako Flour in a Microwave

Name: Strawberry Daifuku with Shiratamako Flour in a Microwave
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Shiratamako; 20 grams Sugar; 150 ml Water; 6 Strawberry ( smaller ones are easier to handle); 30 grams x 6 Shop-bought aduki bean paste; 1 Cornstarch or Katakuriko

cookpad.japan @cookpad_jp

I just wanted to make daifuku easily, using shiratamako flour. It is easy to make the gyuhi dough in 5 minutes using a microwave. The shop-bought aduki paste will spare your time and effort.

Beat the batter well every time you heat it in the microwave. If you don't beat evenly, the batter will not look nice. When you wrap the strawberries with aduki paste, make a good use of your chopping board. Be careful not to burn yourself because it is very hot. Do not reduce the amount of sugar, or the dough will harden. Recipe by Toiroiro

I just wanted to make daifuku easily, using shiratamako flour. It is easy to make the gyuhi dough in 5 minutes using a microwave. The shop-bought aduki paste will spare your time and effort.

cookpad.japan @cookpad_jp

I just wanted to make daifuku easily, using shiratamako flour. It is easy to make the gyuhi dough in 5 minutes using a microwave. The shop-bought aduki paste will spare your time and effort.

Saved

Ingredients

6 servings

100 gramsShiratamako
20 gramsSugar
150 mlWater
6Strawberry ( smaller ones are easier to handle)
30 gramsx 6 Shop-bought aduki bean paste
1Cornstarch or Katakuriko

Saved

Steps

1

Weigh and divide the aduki paste into 30 g portions. Shape into balls first, and press into flat rounds.Put the strawberries in the center of the flattened paste and cover the strawberries with the paste. If you leave the tip of strawberry uncovered, it will look prettier later.
2

Put the shiratamako flour and sugar in a bowl and stir gently with a balloon whisk.
3

Add the water, little by little, and stir constantly. Do not pour the water in one go.
4

You will have a thick batter.Cover lightly with cling film, and heat in a 500 w microwave for 2 minutes.
5

You will have a big lump as you see in this photo. Beat well with a moistened wooden spatula. This needs a little effort but beat well.
6

After beating, cover lightly with cling film again, and heat for 2 minutes. At this point, the batter is still powdery and chalky-white.
7

After the second heating, the batter is more translucent. Beat well with a moistened wooden spatula.
8

For the third time, heat for 1 minute. You will have a translucent gyuhi dough now. Make a big ball with a wooden spatula.
9

Dust a large container with cornstarch and place the gyuhi dough in it. It is quite hot so be careful.
10

Fold in half with your hand or a scraper. This will let you handle the sticky dough easier. Be careful not to burn yourself!!
11

Divide into 6 portions with a scraper, or you can tear to divide with your hands.
12

Place the portioned gyuhi dough onto the strawberry covered with aduki paste. From the top, stretch the dough to wrap the strawberry. Still be careful not to burn yourself.
13

If you touch the dough without cornstarch, it is very sticky. Dust with cornstarch as you need. Seal the joint and sprinkle with cornstarch.
14

You can see the tips of the strawberries through the top, and it is quite pretty. This gyuhi dough doesn't harden quickly, even after a while.
15

This is the inside. If you use white aduki paste, or paste with salted cherry blossom favour, it will be nice too. You can change as you like. They are cute, aren't they?