Strawberry Daifuku－Japanese Cake with Sweet Bean Paste Filling
Strawberry Daifuku－Japanese Cake with Sweet Bean Paste Filling

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, strawberry daifuku－japanese cake with sweet bean paste filling. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Strawberry Daifuku－Japanese Cake with Sweet Bean Paste Filling is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Strawberry Daifuku－Japanese Cake with Sweet Bean Paste Filling is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have strawberry daifuku－japanese cake with sweet bean paste filling using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Strawberry Daifuku－Japanese Cake with Sweet Bean Paste Filling:
  1. Take 80 g shiratamako (sweet rice flour)
  2. Make ready 80 g koshi-an (sweet red bean paste)
  3. Prepare 20 g sugar
  4. Make ready 120 cc water
  5. Get 5 strawberries
  6. Make ready potato starch for dusting
Instructions to make Strawberry Daifuku－Japanese Cake with Sweet Bean Paste Filling:
  1. Prepare the Strawberries and Filling>>> Wash the strawberries and remove the stems. Divide sweet red bean paste into 5 portions. Wrap the strawberries with koshi-an (sweet red bean paste) and set them aside.
  2. Make the Dough>>> Mix the shiratamako and sugar together in a large saucepan, slowly add water and stir until the mixture dissolved, then bring to the boil. Stir until turn into a soft dough (mochi) about 5 minutes.Turn the heat off and sift potato starch on the tray and put the mochi on top. Let cool for a while.
  3. Put Together the Strawberry Daifuku>>> When cool, take the mochi and divide into 5 equal parts.
  4. Place a strawberry in the center of each mochi and bring edges together, pinching to close.

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