Strawberry anko daifuku
Strawberry anko daifuku

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, strawberry anko daifuku. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Daifuku (or daifukumochi) are Japanese mochi balls stuffed with sweet filling—usually anko or red bean paste. It comes in different flavors; but during strawberry season at the start of the year, ichigo, daifuku, or strawberry mochi, rules the stands. At its most basic, it's the typical daifuku, just topped with fresh strawberries. Though it can also include other ingredients like cream.

Strawberry anko daifuku is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Strawberry anko daifuku is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook strawberry anko daifuku using 6 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry anko daifuku:
  1. Prepare 100 g glutinous rice flour
  2. Take 2 tbsp sugar
  3. Get 95-100 ml water
  4. Take 6 strawberry (approximately 15g each)
  5. Get 150 g Anko(red bean paste)
  6. Prepare Starch to dust

I find it easiest to flatten the anko out into a disk in my hand and make an indentation in. Modern variations occasionally switch anko with white bean paste, sweet potato paste, chestnut paste, and the mochi shell is sometimes colored pale red to signify the color of the strawberry. Ichigo daifuku is a seasonal confectionery, usually consumed in the spring when strawberries are in season. Place the anko covered strawberry in the center of your disk of mochi with the exposed tip of the strawberry pointing down.

Steps to make Strawberry anko daifuku:
  1. Wash and remove tip of strawberry
  2. Divide anko into half, then divide each into 3 pieces again to get 6 equal pieces
  3. Shape anko flat so that it wraps around strawberry easier to make a ball
  4. Place anko balls into a plastic wrap to keep them moist
  5. Dust baking sheet with starch
  6. Add glutinous rice flour to a bowl with sugar and stir to combine
  7. 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)
  8. Steam the dough for 15 minutes at high heat (use a wet cloth to cover the lid)
  9. Wet a rubber spatula and stir the dough into leven
  10. Put the mochi onto baking sheet that’s covered with starch
  11. Dust hand and dough with starch if needed
  12. Divide dough into 6 pieces, make them into flat circle and wrap them around the anko balls
  13. Adjust daifuku shape on baking sheet
  14. Work quickly before mochi doesn’t stretch enough to wrap the anko balls!

Ichigo daifuku is a seasonal confectionery, usually consumed in the spring when strawberries are in season. Place the anko covered strawberry in the center of your disk of mochi with the exposed tip of the strawberry pointing down. Then gradually and careful fold the disk of mochi over the anko covered strawberry twisting to seal the dough. Daifuku is a Japanese rice cake stuffed with a sweet filling, most commonly a sweetened red bean paste called anko. Ichigo daifuku takes this one small step further and adds a strawberry in the center.

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