Easiest Way to Make Appetizing Easy Microwave Recipe - Strawberry Daifuku

Easiest Way to Make Appetizing Easy Microwave Recipe - Strawberry Daifuku Delicious, fresh and tasty.

Easy Microwave Recipe - Strawberry Daifuku. Ichigo (strawberry) daifuku is a rice cake with strawberry and red bean paste filling. When the mochi is done, use wooden spatula or rice paddle and knead. Today's recipe is a classic strawberry daifuku.

Homepage > Recipes > Dessert Recipes > Strawberry Daifuku Recipe (Ichigo Daifuku Mochi with Red Bean Paste).

Mochi Recipe Strawberry Mochi Strawberry Recipes Sweet Soup Paste Recipe Fast Healthy Meals Japanese Food Japanese Desserts Dessert. 雪苺娘(ゆきいちご): Yuki Ichiko: Strawberry and cream Daifuku.

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You can cook 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. You need of or 150 grams Shiratamako.

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

3. Prepare of or 225-235 ml Water.

4. It’s of enough for 15-25 grams per daifuku Sweet bean paste (Seefor Shiro An).

5. It’s of ones Strawberries.

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

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

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

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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..

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