Strawberry Daifuku (Rice Cakes with Bean Jam)
Strawberry Daifuku (Rice Cakes with Bean Jam)

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, strawberry daifuku (rice cakes with bean jam). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Strawberry Daifuku (Rice Cakes with Bean Jam) is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Strawberry Daifuku (Rice Cakes with Bean Jam) is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have strawberry daifuku (rice cakes with bean jam) using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Strawberry Daifuku (Rice Cakes with Bean Jam):
  1. Get Strawberries (small)
  2. Get Mochiko
  3. Take Sugar
  4. Prepare Water
  5. Make ready Sweet red bean paste
  6. Prepare Katakuriko
  7. Make ready Salted cherry blossoms
  8. Get Plastic wrap
Instructions to make Strawberry Daifuku (Rice Cakes with Bean Jam):
  1. Rinse the strawberries and remove the stalks. Divide the bean paste into 30 g portions and shape into balls. Cover the strawberries with bean paste.
  2. Put the mochiko flour and sugar in a microwave safe dish and add water little by little. Stir slowly with a wooden spatula.
  3. Cover with plastic wrap and microwave (500W) for 2 minutes. Uncover and stir with a wooden spatula.
  4. Cover with plastic wrap again and heat for 2 minutes. Uncover and stir well. Repeat this process one more time to make a thick dough.
  5. Dust a large container with katakuriko and transfer the dough. Divide into 12 portions and flatten into circles. Sprinkle with katakuriko as necessary.
  6. Place a circle of dough in the palm of your hand and put one portion of the strawberry and bean paste filling in the middle. Wrap the bean paste with the dough. Put the desalted cherry blossoms (soak in water and pat dry) on top and serve.

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