Mini Strawberry Daifuku
- 8 Strawberries
- 50 grams Shiratamako
- 50 grams Sugar
- 70 ml Water
- 100 grams Filling (store-bought anko works)
- 1 Katakuriko
- Wash the strawberries and remove the stems.
- Leave 4 whole and cut the other 4 into small pieces.
- Mash the strawberry pieces with a fork and strain to separate the juice.
- Add water to the strawberry juice until you have about 75 ml worth of liquid.
- Mix the anko with the crushed strawberries and heat in a pan to reduce the liquid (this will make the filling firmer and easier to shape).
- When the filling has cooled, separate into 4 balls.
- Combine the shiratamako and sugar in a microwave-safe bowl and gradually stir in the strawberry water from Step 3 with a wooden spatula or rice ladle.
- When it's smooth, lightly cover with cling wrap and microwave for 1 minute at 500 W.
- After microwaving, remove and mix well.
- Cover again and microwave for 1 more minute.
- Repeat this twice (3 minutes in total).
- After the third time, it should firm up like the picture above, so mix well until it's one big lump, sprinkle katakuriko, and transfer to a pan or plate.
- Coat your hand with katakuriko and separate the dough into 4 portions.
- Flatten each in the palm of your hand, add a chunk of anko filling and a strawberry, fold the dough, and it's done!
- If you line them up, they look a bit like Little Red Riding Hood looking at a distance.
- These would be perfect for Girl's Day as well!
- If you don't add strawberry to the dough or filling, you can make an even easier version.
- (See.
strawberries, shiratamako, sugar, water, filling, katakuriko
Taken from cookpad.com/us/recipes/169578-mini-strawberry-daifuku (may not work)