Soft & Delicous Cream Daifuku

Name: Soft & Delicous Cream Daifuku
Cuisine: American
Ingredients: 60 grams Shiratamako; 30 grams Sugar; 100 ml Water; 80 grams Anko (tsubu-an, koshi-an, or whatever you prefer); 40 to 50 ml -Double cream; 1 tsp -Sugar; 2 tbsp and plus Katakuriko

cookpad.japan @cookpad_jp

I learned this recipe at a cooking class and I arranged it to my liking.

Be careful not to burn yourself when you touch the dough just after microwaving, it is so hot. Do not put the cream on the dough if it's still hot or the cream will melt. Any bean paste is good such as shiro-an, sakura-an, edamame or matcha. Wrap a strawberry with bean paste first and you can make strawberry daifuku. After three days in the fridge, the dough was still soft although it's best freshly made. I'd suggest you enjoy them as soon as possible. If you use a bench scraper, it will be easier to cut through the dough. For 4 tasty daifuku. Recipe by Gakkoiburi

I learned this recipe at a cooking class and I arranged it to my liking.

cookpad.japan @cookpad_jp

I learned this recipe at a cooking class and I arranged it to my liking.

Saved

Ingredients

60 gramsShiratamako
30 gramsSugar
100 mlWater
80 gramsAnko (tsubu-an, koshi-an, or whatever you prefer)
40to 50 ml -Double cream
1 tsp-Sugar
2 tbspand plus Katakuriko

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Steps

1

Divide the anko into 4 portions (20 g x 4) and shape into balls.
2

Combine the shiratamako and sugar in a heatproof dish and add water little by little, stirring constantly so as not to leave lumps.
3

Lightly cover with cling film and microwave at 600 W for 1 minute. When you find the dough partly expanded and quite translucent, stir well with a moistened plastic spatula.
4

Lightly cover with cling film again and heat in a 600 W microwave for another minute or more. When you find the dough translucent and thick, evenly stir well.
5

Sprinkle with 1 tablespoon of katakuriko to a large container and transfer the dough. Sprinkle another tablespoon of katakuriko. Stretch the dough to an even thickness (about 20 cm x 20 cm square).
6

Divide the dough into 4 portions (if you use bench scraper, it will be easier to work with). While cooling the dough, combine the cream and sugar in a bowl. Whisk until almost stiff peak (stiff enough to wrap in the dough).
7

Put the whisked cream in the centre of the portioned dough and top with the bean paste.
8

Lift up the four corners over the the bean paste and seal well. Pat katakuriko in the crease.
9

Put the daifuku in plastic containers to give them away as gifts. All your friends will be impressed. My mum loved them!
10

With sakura-an. Mmmm...delicious
11

With edamame paste inside. I feel as if I were in Sendai... tasty!
12

Kintoki bean paste.