Easy Strawberry Daifuku
Easy Strawberry Daifuku

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, easy strawberry daifuku. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Easy Strawberry Daifuku is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Easy Strawberry Daifuku is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have easy strawberry daifuku using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Easy Strawberry Daifuku:
  1. Prepare 100 grams ◎Shiratamako
  2. Take 2 tbsp ◎Sugar
  3. Take 120 ml ◎Water
  4. Take 100 grams Anko
  5. Take 6 Strawberries
  6. Prepare 1 Katakuriko
  7. Make ready [If dyeing the mochi pink]
  8. Take 5 Strawberries
Steps to make Easy Strawberry Daifuku:
  1. Add the ◎ ingredients to a heat-resistant bowl and use a whisk to mix well.
  2. Cover with plastic wrap and microwave at 500 W for 3 minutes. Stir with a spatula.
  3. Cover again with plastic wrap and microwave for a minute. Remove from the microwave and stir vigorously until glossy.
  4. [If dyeing the mochi pink] Hull the strawberries, place in a plastic bag, and use your hands hands to mash. Mash well… but it's ok if there are still some lumps left.
  5. Mix the strawberries with Step 3 until evenly incorporated.
  6. Hull the strawberries and wrap with the anko divided into 6 portions until completely covered. Cover the strawberry tops with a thick layer so they don't poke out.
  7. Cut the mochi with a moistened bench scraper into 6 portions, roll out each portion and coat with katakuriko. Thinly flatten between the palms of your hands, but make sure the center portion is thick.
  8. Lay the strawberries from Step 6 in the center of the mochi pieces. Tug the mochi to wrap.
  9. Pinch and twist the ends to secure and seal closed.
  10. Brush away excess katakuriko and they're done.

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