Easy Microwave Recipe - Strawberry Daifuku
Easy Microwave Recipe - Strawberry Daifuku

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, easy microwave recipe - strawberry daifuku. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Easy Microwave Recipe - Strawberry Daifuku is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Easy Microwave Recipe - Strawberry Daifuku is something that I have loved my entire life.

The easiest recipe for making DELICIOUS & SOFT strawberry daifuku. Ichigo (strawberry) daifuku is a rice cake with strawberry and red bean paste filling. When the mochi is done, use wooden spatula or rice paddle and knead.

To get started with this recipe, we must prepare a few components. You can have easy microwave recipe - strawberry daifuku using 6 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Easy Microwave Recipe - Strawberry Daifuku:
  1. Prepare or 150 grams Shiratamako
  2. Get or 50-60 grams Sugar (adjust the amount depending on the sweetness of the bean paste)
  3. Take or 225-235 ml Water
  4. Prepare enough for 15-25 grams per daifuku Sweet bean paste (Seefor Shiro An)
  5. Make ready ones Strawberries
  6. Take reasonable amount for lightly coating the daifuku Katakuriko (for dusting the mochi skins)

One of the reason that I love request is I have a chance to make something new and. Make a seasonally fresh strawberry daifuku out of mochi and juicy strawberries with our easy recipe and be the star of the dinner Strawberry Daifuku Mochi. Take the bowl out from the microwave and mix well using a rubber spatula. Place the cling wrap again and.

Instructions to make Easy Microwave Recipe - Strawberry Daifuku:
  1. Measure the shiratama-ko and sugar directly into a heatproof bowl, add water, lightly mix, and set aside.
  2. While the shiratama-ko mixture is resting, hull the strawberries. Take care not to damage them. Wash and pat dry.
  3. Coat the strawberries with a layer of the sweet bean paste. I usually just put about half of the sweet bean paste that I'll use onto each strawberry. (I put the other half on when I wrap the strawberries with the mochi skins.)
  4. Using a wooden spatula, mix the ingredients well in the bowl in Step 1, and microwave uncovered in a 600 watt microwave for 4 minutes, removing once after 2 minutes to mix well again. The photo shows how the mixture looks when you pull it out at 2 minutes.
  5. When you're only using 120 g of shiratamako, microwave the mixture for 3 minutes, pausing to mix after 1.5 minutes.
  6. When you mix the watery spots well with the spots that are becoming more mochi-like, you'll get a consistency like this (see photo). Put the mixture back in the microwave for the remaining 2 minutes.
  7. When the batter has changed from white to a translucent appearance, it's ready. But, depending on your microwave it may take a little more or less time. So, mix the batter well, and if it's still white, microwave for 20 more seconds.
  8. Dust a tray or other surface with katakuriko, and pour out the contents of Step 7 on top. Dust the top of the mochi dough with katakuriko, and cut the dough into 16 equal pieces.
  9. Flatten out each piece one by one, but leave the middle of each thick and unflattened. Pick up with both your hands, using your index and thumb and stretch.
  10. When you've flattened the dough into 5-6 cm circles, set the strawberries from Step 3 on top and wrap the mochi around the strawberries. This is the point when I add the other half of the sweet bean paste, using the back of a round spoon or similar tool to spread the paste thinly onto the surface of the mochi.
  11. Place the strawberries with the other half of the sweet bean paste, bean-paste-side up on the mochi, and spread the bean paste over the strawberry as you wrap it in the mochi.
  12. If you don't finish wrapping the strawberries while the mochi dough is still warm, the seam won't stick together well, so work quickly.
  13. Your preference will vary, but I think these are very good when the proportions are at about 3 mm for the layer of sweet bean paste, and 8 mm for the mochi skin, or at least no thicker than 1 cm.

Be the first to review this recipe. Strawberry mochi, also known as ichigo (strawberry) daifuku, is a delicious Japanese mochi dessert. A whole strawberry is covered in a layer of red Don't be intimidated, these actually have a very easy ingredients list, and come together fairly quickly. Many recipes call for "shiratama-ko", which I cannot. Easy Japanese Sweet Mochi / Daifuku 大福.

So that is going to wrap this up for this special food easy microwave recipe - strawberry daifuku recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!