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Rustic & Chunky Sweet Potato Daifuku Recipe

Rustic & Chunky Sweet Potato Daifuku Recipe
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Serving : 8
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Prepare the ingredients before making Rustic & Chunky Sweet Potato Daifuku in your home. Then, follow these steps below to serve Rustic & Chunky Sweet Potato Daifuku for your family or friends.

Ingredients: Rustic & Chunky Sweet Potato Daifuku

  • 120 grams Shiratamako
  • 200 ml Water
  • 160 grams Anko
  • 190 grams Sweet potato
  • 1 Katakuriko

How to Make Rustic & Chunky Sweet Potato Daifuku

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Rustic & Chunky Sweet Potato Daifuku in your home by yourself.

    Step 1
  • Dice the sweet potatoes into 7 mm cubes and soak in water.
  • Step 2
  • Put the strained sweet potatoes into a heat-resistant dish. Cover with plastic wrap and microwave for 4 minutes at 600 W.
  • Step 3
  • Mix the anko into the microwaved sweet potatoes.
  • Step 4
  • Try not to mash the potatoes.
  • Step 5
  • Separate into 8 portions.
  • Step 6
  • Put the shiratamako into a heat-resistant bowl and gradually add water while stirring.
  • Step 7
  • Stir until the shiratamako dissolves and becomes thick and syrupy.
  • Step 8
  • Lightly cover with plastic wrap and microwave for about 2 minutes. Remove and stir well. It should look like the picture when you take it out.
  • Step 9
  • Since it's still stiff, use some force and stir.
  • Step 10
  • Microwave it a second time for 2 minutes. Stir it well. It will have become pretty smooth.
  • Step 11
  • Microwave it a last time for 1-1.5 minutes. Stir it. It should be transparent. The stretchy dough is finished. It should be nice and soft.
  • Step 12
  • Dust a pan with lots of katakuriko, transfer the dough, and coat more on top.
  • Step 13
  • Use a bench scraper to divide into 8 portions.
  • Step 14
  • Stretch it out to be as round as possible and lay the Step 5 portion over like a blanket. Covering from the top makes it easier to stretch.
  • Step 15
  • Stretch the dough to cover the bottoms. Coat with katakuriko and it's complete.
  • Step 16
  • You can see through the transparent dough.
  • Step 17
  • They remain soft the next day.
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