Easiest Way to Make Appetizing Easy Strawberry Daifuku With Strawberry Milk Flavor

Easiest Way to Make Appetizing Easy Strawberry Daifuku With Strawberry Milk Flavor Delicious, fresh and tasty.

Easy Strawberry Daifuku With Strawberry Milk Flavor. A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with fresh juicy It would be easier to use one recipe to make both because I want to try to make ice cream with half the. Great recipe for Easy Strawberry Daifuku With Strawberry Milk Flavor. Check the sweetness and adjust the amount of sugar and condensed milk to your taste.

More mochiko, for dusting/or use corn starch if it's easier.

Sweet mochi filled with a milky strawberry center.

We are making the much requested, Strawberry Daifuku.

You can cook Easy Strawberry Daifuku With Strawberry Milk Flavor using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Easy Strawberry Daifuku With Strawberry Milk Flavor

1. It’s 100 grams of Shiratamako.

2. You need 180 grams of Koshi-an.

3. It’s 30 grams of Sugar.

4. You need 150 ml of + 50 ml Milk.

5. Prepare 1 of Condensed milk.

6. Prepare 6 of Strawberries.

7. You need 1 of Cornstarch or katakuriko.

Strawberries and anko, sweet bean paste are a very popular combination.

Homepage > Recipes > Dessert Recipes > Strawberry Daifuku Recipe (Ichigo Daifuku Mochi with Red Bean Paste).

Use those ripe sweet strawberries for a tasty authentic Japanese sweet with our easy to follow Mixing the rich flavors of heavy cream with fresh and ripe strawberries is a match made in heaven.

Daifuku is a particular kind of wagashi.

Easy Strawberry Daifuku With Strawberry Milk Flavor step by step

1. Wash the strawberries, remove the hull, and pat dry with a paper towel. Divide the koshi an into 30 g portions and roll into balls..

2. In a microwave safe bowl, add shiratamako, sugar, and 150 ml of milk and let it rest for a while. When the flour has absorbed all the moisture, stir well..

3. Cover with plastic wrap and microwave at 600 W for 2 minutes. Remove from the microwave and stir well with a wooden spatula. Microwave for another minute..

4. Check the consistency, add a little amount of the remaining milk, and stir. Microwave for another minute, and taste. Repeat this process for about 3 times until the floury taste fades away..

5. To the mixture from Step 4, add condensed milk as much as you like and mix..

6. On a vat or tray dusted with katakuriko (or cornstarch), divide the mochi dough into six even portions..

7. Place the mochi dough dusted with katakuriko between 2 sheets of plastic wrap and roll them out. Remove 1 sheet of the plastic wrap, place the koshi an in the middle of the mochi dough, and wrap them up into daifuku..

8. Its totally a matter of preference. But if you give a little height to the daifuku, the final shape of the daifuku, topped with the strawberry, will turn out to be more balanced..

9. Cut incisions to the daifuku and place a strawberry in the middle..

10. Done..

It comes with a thin mochi outer layer and then stuffed with a.

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