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 | ||||||||||||
3.06.2009
Japanese Receipe_Daifuku
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