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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, strawberry daifuku－japanese cake with sweet bean paste filling. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Strawberry Daifuku－Japanese Cake with Sweet Bean Paste Filling is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Strawberry Daifuku－Japanese Cake with Sweet Bean Paste Filling is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular 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 it.

The ingredients needed to make Strawberry Daifuku－Japanese Cake with Sweet Bean Paste Filling:
  1. Prepare 80 g shiratamako (sweet rice flour)
  2. Prepare 80 g koshi-an (sweet red bean paste)
  3. Prepare 20 g sugar
  4. Get 120 cc water
  5. Make ready 5 strawberries
  6. Prepare 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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