Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, original apricot daifuku. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Original Apricot Daifuku is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Original Apricot Daifuku is something which I’ve loved my entire life.
Simple Way to Make Original Apricot Daifuku
To begin with this particular recipe, we must first prepare a few components. You can cook original apricot daifuku using 7 ingredients and 10 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Original Apricot Daifuku:
- Make ready 4 to 5 Fresh apricots (canned or preserved are okay too)
- Prepare 2 tbsp Sugar
- Get 150 grams ＊Shiratamako
- Get 150 grams ＊Sugar
- Make ready 220 ml ＊Water
- Get 80 to 100 grams An
- Prepare 1 Katakuriko (dusting flour, coating flour)
Instructions
Steps to make Original Apricot Daifuku:
- To cut the fresh apricot, slice around its seam, twist it in half and lift out the pit. Line the apricots up in a heat-resistant container, sprinkle with some sugar (not listed) and microwave for 2 minutes.
- Drain the liquid and pat dry them with kitchen paper. When using canned or preserved apricots, skip Step 1.
- Fill the indent with a rounded portion of an (photo shows shiro-an).
- Put the ＊ ingredients in a heat resistant container and mix them. Microwave the mix in intervals of 2 minutes, 2 minutes and 1 minute, mixing after each interval to make a smooth and semi-transparent gyuhi (rice dough).
- Put the hot gyuhi from Step 4 in a shallow container that is dusted with katakuriko. Divide the hot gyuhi into equal portions.
- Stretch the portioned gyuhi on your dusted palm. Be careful not to burn your palm with sticky hot dough.
- Put a filled apricots from Step 3 onto the stretched gyuhi and wrap it by stretching the edges towards the center.
- Put the seam side down and that's it. The apricot's color looks beautiful through the translucent skin.
- Daifuku skin is sticky, so put a lot of katakuriko at the bottom or use a sheet of parchment paper.
- You can make bite-sized apricot daifuku by cutting the apricot into 1/8 (cutting half slice of apricot into four pieces). You can make plenty so this is perfect for the party.
As simple as that Recipe of Original Apricot Daifuku
So that is going to wrap it up for this special food original apricot daifuku recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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