Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin
Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, strawberry daifuku japanese dessert with sakura-mochi skin. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook strawberry daifuku japanese dessert with sakura-mochi skin using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin:
  1. Prepare 200 ml Cake flour
  2. Get 100 ml Shiratamako
  3. Take 2 tbsp Sugar
  4. Prepare 250 ml Water
  5. Make ready 1 dash Red food coloring
  6. Get 400 grams Tsubu-an (sweet chunky azuki bean paste)
  7. Prepare 20 Strawberries
Instructions to make Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin:
  1. In a container, combine cake flour, shiratamako and sugar together.
  2. Add 200 ml of water into the container and mix until the lumps disappear.
  3. Add the remaining water and mix until smooth. Strain through a fine colander once. This step makes the batter smooth and beautiful.
  4. Dissolve the red food coloring in a small amount of water. Pour it into the batter to make your favorite tone of pink. Even if you feel the color may be just a little too light, it will strengthen after cooking, so will be around right.
  5. Preheat an electric griddle to 200℃. Cook the batter to make 12 cm round skins. Cook it until the surface is 90% dry.
  6. Turn it over right away and cook it for 10 more seconds. Move it onto a plate and wrap it with plastic wrap or cloth. Leave it until cool.
  7. Place anko (sweet red bean) and strawberry onto the skin, and wrap the skin around them. Be careful not to tear it. Make creases like in the photo to finish forming.

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