Recipe: Appetizing Easy Microwave Recipe - Strawberry Daifuku

Recipe: Appetizing Easy Microwave Recipe - Strawberry Daifuku Delicious, fresh and tasty.

Easy Microwave Recipe - Strawberry Daifuku. Today's recipe is a classic strawberry daifuku. You can make your own red bean paste (recipe A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with It would be easier to use one recipe to make both because I want to try to make ice cream with half the. This particular treat is filled with a fresh strawberry, with an optional intermediate layer of sweet red bean paste.

At the first chance I got, I went out and bought.

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This quick and easy recipe makes a small batch of jam that is not too sweet with fantastically bright berry flavor.

You can have Easy Microwave Recipe - Strawberry Daifuku using 6 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Easy Microwave Recipe - Strawberry Daifuku

1. Prepare 120 grams of or 150 grams Shiratamako.

2. It’s 50 grams of or 50-60 grams Sugar (adjust the amount depending on the sweetness of the bean paste).

3. Prepare 185 ml of or 225-235 ml Water.

4. Prepare 1 of enough for 15-25 grams per daifuku Sweet bean paste (Seefor Shiro An).

5. Prepare 1 small of ones Strawberries.

6. Prepare 1 of reasonable amount for lightly coating the daifuku Katakuriko (for dusting the mochi skins).

Strawberry mochi, also known as ichigo (strawberry) daifuku, is a delicious Japanese mochi dessert.

A whole strawberry is covered in a layer of red Don't be intimidated, these actually have a very easy ingredients list, and come together fairly quickly.

Many recipes call for "shiratama-ko", which I cannot.

Recipe: strawberry daifuku mochi You know, I'm always looking up.

Easy Microwave Recipe - Strawberry Daifuku step by step

1. Measure the shiratama-ko and sugar directly into a heatproof bowl, add water, lightly mix, and set aside..

2. While the shiratama-ko mixture is resting, hull the strawberries. Take care not to damage them. Wash and pat dry..

3. Coat the strawberries with a layer of the sweet bean paste. I usually just put about half of the sweet bean paste that Ill use onto each strawberry. (I put the other half on when I wrap the strawberries with the mochi skins.).

4. Using a wooden spatula, mix the ingredients well in the bowl in Step 1, and microwave uncovered in a 600 watt microwave for 4 minutes, removing once after 2 minutes to mix well again. The photo shows how the mixture looks when you pull it out at 2 minutes..

5. When youre only using 120 g of shiratamako, microwave the mixture for 3 minutes, pausing to mix after 1.5 minutes..

6. When you mix the watery spots well with the spots that are becoming more mochi-like, youll get a consistency like this (see photo). Put the mixture back in the microwave for the remaining 2 minutes..

7. When the batter has changed from white to a translucent appearance, its ready. But, depending on your microwave it may take a little more or less time. So, mix the batter well, and if it's still white, microwave for 20 more seconds..

8. Dust a tray or other surface with katakuriko, and pour out the contents of Step 7 on top. Dust the top of the mochi dough with katakuriko, and cut the dough into 16 equal pieces..

9. Flatten out each piece one by one, but leave the middle of each thick and unflattened. Pick up with both your hands, using your index and thumb and stretch..

10. When youve flattened the dough into 5-6 cm circles, set the strawberries from Step 3 on top and wrap the mochi around the strawberries. This is the point when I add the other half of the sweet bean paste, using the back of a round spoon or similar tool to spread the paste thinly onto the surface of the mochi..

11. Place the strawberries with the other half of the sweet bean paste, bean-paste-side up on the mochi, and spread the bean paste over the strawberry as you wrap it in the mochi..

12. If you dont finish wrapping the strawberries while the mochi dough is still warm, the seam won't stick together well, so work quickly..

13. Your preference will vary, but I think these are very good when the proportions are at about 3 mm for the layer of sweet bean paste, and 8 mm for the mochi skin, or at least no thicker than 1 cm..

You might think it's because I live with reach for the sky!

You know, I'm always looking up.

Nuke (microwave) it until it becomes thick and somewhat translucent.

It took me about five minutes on high.

This recipe is originally covered by Nami of Just One Cookbook, one of my favorite Japanese cuisine food blogger.