Recipe: Appetizing Strawberry Daifuku with Shiratamako Flour in a Microwave

Recipe: Appetizing Strawberry Daifuku with Shiratamako Flour in a Microwave Delicious, fresh and tasty.

Strawberry Daifuku with Shiratamako Flour in a Microwave. While strawberry daifuku is seasonal and available during the springtime, daifuku is available all The flour is mixed with water and steamed either on the stovetop or in the microwave. Combine shiratamako and sugar in a medium bowl and whisk all together. A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.

A few weeks ago, my friend Estérelle and I attended a mochi cooking class held While the rice flour mixture is cooking, pour a generous layer of potato starch in a rimmed baking sheet Notes.

Look for anko, shiratamako and katakuriko in Japanese grocery stores.

In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.

You can have Strawberry Daifuku with Shiratamako Flour in a Microwave using 6 ingredients and 15 steps. Here is how you cook it.

Ingredients of Strawberry Daifuku with Shiratamako Flour in a Microwave

1. It’s 100 grams of Shiratamako.

2. It’s 20 grams of Sugar.

3. Prepare 150 ml of Water.

4. Prepare 6 of Strawberry ( smaller ones are easier to handle).

5. Prepare 30 grams of x 6 Shop-bought aduki bean paste.

6. You need 1 of Cornstarch or Katakuriko.

Mix well with a wet silicone spatula.

Place the liquid dough in a microwaveable bowl, loosely cover the top with some plastic wrap and place in the microwave.

If you want to read similar articles to How to Make Japanese Strawberry Daifuku (Ichigo), we recommend you visit our.

Place glutinous rice flour and sugar in a microwave proof bowl.

Strawberry Daifuku with Shiratamako Flour in a Microwave instructions

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 doesnt 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, arent they?.

This particular treat is filled with a fresh strawberry, with an optional intermediate.

If mochiko is not available, white rice flour can be substituted.

This is usually stocked in the baking aisles.

Daifuku or Daifuku Mochi, is a type of wagashi, or Japanese sweet.

It's a popular Japanese snack usually served with You can also make mochi with shiratamako or mochiko (glutinous rice/sweet rice flour).