Recipe of Strawberry Daifuku with Shiratamako Flour in a Microwave

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, strawberry daifuku with shiratamako flour in a microwave. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Strawberry Daifuku with Shiratamako Flour in a Microwave is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Strawberry Daifuku with Shiratamako Flour in a Microwave is something that I’ve loved my whole life.

How to Prepare Strawberry Daifuku with Shiratamako Flour in a Microwave

To get started with this recipe, we have to prepare a few ingredients. You can cook strawberry daifuku with shiratamako flour in a microwave using 6 ingredients and 15 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Strawberry Daifuku with Shiratamako Flour in a Microwave:

1. Prepare 100 grams Shiratamako
2. Make ready 20 grams Sugar
3. Prepare 150 ml Water
4. Prepare 6 Strawberry ( smaller ones are easier to handle)
5. Prepare 30 grams x 6 Shop-bought aduki bean paste
6. Get 1 Cornstarch or Katakuriko

Instructions

Steps to make Strawberry Daifuku with Shiratamako Flour in a Microwave:

1. Weigh and divide the aduki paste into 30 g portions. Shape into balls first, and press into flat rounds.Put the strawberries in the center of the flattened paste and cover the strawberries with the paste. If you leave the tip of strawberry uncovered, it will look prettier later.
2. Put the shiratamako flour and sugar in a bowl and stir gently with a balloon whisk.
3. Add the water, little by little, and stir constantly. Do not pour the water in one go.
4. You will have a thick batter.Cover lightly with cling film, and heat in a 500 w microwave for 2 minutes.
5. You will have a big lump as you see in this photo. Beat well with a moistened wooden spatula. This needs a little effort but beat well.
6. After beating, cover lightly with cling film again, and heat for 2 minutes. At this point, the batter is still powdery and chalky-white.
7. After the second heating, the batter is more translucent. Beat well with a moistened wooden spatula.
8. For the third time, heat for 1 minute. You will have a translucent gyuhi dough now. Make a big ball with a wooden spatula.
9. Dust a large container with cornstarch and place the gyuhi dough in it. It is quite hot so be careful.
10. Fold in half with your hand or a scraper. This will let you handle the sticky dough easier. Be careful not to burn yourself!!
11. Divide into 6 portions with a scraper, or you can tear to divide with your hands.
12. Place the portioned gyuhi dough onto the strawberry covered with aduki paste. From the top, stretch the dough to wrap the strawberry. Still be careful not to burn yourself.
13. If you touch the dough without cornstarch, it is very sticky. Dust with cornstarch as you need. Seal the joint and sprinkle with cornstarch.
14. You can see the tips of the strawberries through the top, and it is quite pretty. This gyuhi dough doesn't harden quickly, even after a while.
15. This is the inside. If you use white aduki paste, or paste with salted cherry blossom favour, it will be nice too. You can change as you like. They are cute, aren't they?

As simple as that Recipe of Strawberry Daifuku with Shiratamako Flour in a Microwave

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