Easy strawberry daifuku

Name: Easy strawberry daifuku
Total time: 1800 s
Yield: 10 daifuku
Cuisine: American
Ingredients: 150 g Shiratama-ko (sweet rice flour); 50 g White sugar; 190 g Water; 300 g Anko(sweet bean paste); 10 Strawberry; Proper amont of Cornstarch

IkumiMatcha @cook_6450092

Tokyo,Japan

You can cook "Strawberry daifuku" with a kitchen microwave, it’s popular as spring seasonal sweets in Japan.

IkumiMatcha @cook_6450092

Tokyo,Japan

You can cook "Strawberry daifuku" with a kitchen microwave, it’s popular as spring seasonal sweets in Japan.

Saved

Ingredients

30min

10 daifuku

150 gShiratama-ko (sweet rice flour)
50 gWhite sugar
190 gWater
300 gAnko(sweet bean paste)
10Strawberry
Proper amont of Cornstarch

Saved

Steps

30min

1

Remove the calyxes from strawberry. Round of strawberry and anko(30g).
2

Make "Mochi". Mix shiratama-ko, white sugar, and water. Wrap it, and use the microwave to heat up for a minute.
3

Stir it frequently until it is melted and smooth. Use the microwave to heat up again. About a minute.
4

Stir up until it come to be semitransparent. If it matte white color, heat up for 30 second again.
5

Sprinkle cornstarch on cutting board. Put on mochi, and cover with cornstarch. It's hot, be careful.
6

Cut mochi into 10 equal parts.
Wrap it with Anko while stretching.
7

Turn over Mochi, reshape it. It's soft even if it gets cold.