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Easy Microwave Recipe - Strawberry Daifuku Recipe

Easy Microwave Recipe - Strawberry Daifuku Recipe
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Serving : 16
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Prepare the ingredients before making Easy Microwave Recipe - Strawberry Daifuku in your home. Then, follow these steps below to serve Easy Microwave Recipe - Strawberry Daifuku for your family or friends.

Ingredients: Easy Microwave Recipe - Strawberry Daifuku

  • 120 grams or 150 grams Shiratamako
  • 50 grams or 50-60 grams Sugar (adjust the amount depending on the sweetness of the bean paste)
  • 185 ml or 225-235 ml Water
  • 1 enough for 15-25 grams per daifuku Sweet bean paste (Seefor Shiro An)
  • 1 small ones Strawberries
  • 1 reasonable amount for lightly coating the daifuku Katakuriko (for dusting the mochi skins)

How to Make Easy Microwave Recipe - Strawberry Daifuku

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Easy Microwave Recipe - Strawberry Daifuku in your home by yourself.

    Step 1
  • Measure the shiratama-ko and sugar directly into a heatproof bowl, add water, lightly mix, and set aside.
  • Step 2
  • While the shiratama-ko mixture is resting, hull the strawberries. Take care not to damage them. Wash and pat dry.
  • Step 3
  • Coat the strawberries with a layer of the sweet bean paste. I usually just put about half of the sweet bean paste that I'll use onto each strawberry. (I put the other half on when I wrap the strawberries with the mochi skins.)
  • Step 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.
  • Step 5
  • When you're only using 120 g of shiratamako, microwave the mixture for 3 minutes, pausing to mix after 1.5 minutes.
  • Step 6
  • When you mix the watery spots well with the spots that are becoming more mochi-like, you'll get a consistency like this (see photo). Put the mixture back in the microwave for the remaining 2 minutes.
  • Step 7
  • When the batter has changed from white to a translucent appearance, it's 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.
  • Step 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.
  • Step 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.
  • Step 10
  • When you've 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.
  • Step 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.
  • Step 12
  • If you don't finish wrapping the strawberries while the mochi dough is still warm, the seam won't stick together well, so work quickly.
  • Step 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.
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