3.06.2009

Japanese Receipe_Daifuku


DAIFUKU






















Servings : 12










Preparation time : 2 hours






















Ingredients :










1 cup shiratama-ko (glutinous rice flour)







1/4 cup sugar










2/3 cup water










*For filling










2/3 cup water & 1 cup sugar & 1/2 cup dried anko powder, or 1 1/4 cup premade anko



*katakuriko (porato starch) for dusting





















How To Make :










Heat 2/3 cup of water and 1/2 cup of sugar in a small pot. Add 1/4 cup of anko powder and



stir well. Cool the anko filling. Make 12 small anko balls and set aside. Put water and sugar



in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Put



the bowl in microwave and heat the dough for two minutes. Stir the dough. Heat the dough



in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some



katakuri-ko starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the



bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi



into 12 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands.



Make 12 flat and round mochi. Put a piece of anko filling on a mochi and wrap the anko by



stretching mochi. Rounds the daifuku. Repeat the process to make daifuku cakes.

















Source : japanesefood.about.com















































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