Without fail cooking ultimate Strawberry anko daifuku easy, bouncy, practical. Wash and remove tip of strawberry. More recipe at mokologue.com This is really good! You can't stop eat this sweets because it is delicious:) Ichigo daifuku is one of the Japanese sweets..matsuri (festival) food- ICHIGO DAIFUKU (strawberry mochi filled with Azuki bean). A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red bean paste. Indulge yourself with this beautiful and delicious.
This popular Japanese recipe makes a soft, tender, and chewy mochi rice cake enclosing a creamy, sweet anko red bean paste filling.
We are making the much requested, Strawberry Daifuku.
Strawberries and anko, sweet bean paste are a very popular combination.
Good Evening every body, at this time you get present recipe Strawberry anko daifuku with 6 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 14 stages of easy cooking Strawberry anko daifuku.
Ingredients all Strawberry anko daifuku
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Prepare 100 g : glutinous rice flour.
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Needed 2 tbsp : sugar.
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Needed 95-100 ml : water.
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Needed 6 : strawberry (approximately 15g each).
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Needed 150 g : Anko(red bean paste).
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Prepare : Starch to dust.
The sourness of the strawberries and sweetness of anko will.
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Strawberry daifuku is one of the most interesting versions of the traditional Japanese sweets.
Modern variations occasionally switch anko with white bean paste, sweet potato paste, chestnut.
If all ingredients Strawberry anko daifuku it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Strawberry anko daifuku
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Wash and remove tip of strawberry.
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Divide anko into half, then divide each into 3 pieces again to get 6 equal pieces.
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Shape anko flat so that it wraps around strawberry easier to make a ball.
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Place anko balls into a plastic wrap to keep them moist.
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Dust baking sheet with starch.
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Add glutinous rice flour to a bowl with sugar and stir to combine.
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Add water into the bowl gradually, don’t have to add all the water to make it firmer (make sure no pocket of flour left).
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Steam the dough for 15 minutes at high heat (use a wet cloth to cover the lid).
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Wet a rubber spatula and stir the dough into leven.
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Put the mochi onto baking sheet that’s covered with starch.
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Dust hand and dough with starch if needed.
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Divide dough into 6 pieces, make them into flat circle and wrap them around the anko balls.
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Adjust daifuku shape on baking sheet.
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Work quickly before mochi doesn’t stretch enough to wrap the anko balls!.
Lay each gyūhi disk in your palm, put an anko ball in the middle, and stretch the gyūhi around it, pinching the bottom to seal.
If you have never seen daifuku before, then you might be forgiven If you want to read similar articles to How to Make Japanese Strawberry Daifuku (Ichigo), we recommend you visit our Recipes category.
Recipe - Strawberry Daifuku Mochi: - Prep your strawberries by rinsing them off and removing their leaves. - With wet hands, gather a spoonful of anko and gently press it around the strawberry.
Daifuku, often referred to as daifukumochi, is a popular Japanese confectionery.
The daifuku shell is made with mochi, a glutinous ingredient created through the time-consuming process of crushing.
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