Easy Strawberry Daifuku With Strawberry Milk Flavor

• 100 grams Shiratamako
• 180 grams Koshi-an
• 30 grams Sugar
• 150 ml + 50 ml Milk
• 1 Condensed milk
• 6 Strawberries
• 1 Cornstarch or katakuriko

1. Wash the strawberries, remove the hull, and pat dry with a paper towel.
2. Divide the koshi an into 30 g portions and roll into balls.
3. In a microwave safe bowl, add shiratamako, sugar, and 150 ml of milk and let it rest for a while.
4. When the flour has absorbed all the moisture, stir well.
5. Cover with plastic wrap and microwave at 600 W for 2 minutes.
6. Remove from the microwave and stir well with a wooden spatula.
7. Microwave for another minute.
8. Check the consistency, add a little amount of the remaining milk, and stir.
9. Microwave for another minute, and taste.
10. Repeat this process for about 3 times until the floury taste fades away.
11. To the mixture from Step 4, add condensed milk as much as you like and mix.
12. On a vat or tray dusted with katakuriko (or cornstarch), divide the mochi dough into six even portions.
13. Place the mochi dough dusted with katakuriko between 2 sheets of plastic wrap and roll them out.
14. Remove 1 sheet of the plastic wrap, place the koshi an in the middle of the mochi dough, and wrap them up into daifuku.
15. It's totally a matter of preference.
16. But if you give a little height to the daifuku, the final shape of the daifuku, topped with the strawberry, will turn out to be more balanced.
17. Cut incisions to the daifuku and place a strawberry in the middle.
18. Done.

shiratamako, sugar, condensed milk, strawberries, cornstarch

Taken from cookpad.com/us/recipes/150600-easy-strawberry-daifuku-with-strawberry-milk-flavor (may not work)