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