Recipe of Strawberry Daifuku with Shiratamako Flour in a Microwave

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, strawberry daifuku with shiratamako flour in a microwave. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Strawberry Daifuku with Shiratamako Flour in a Microwave is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Strawberry Daifuku with Shiratamako Flour in a Microwave is something which I’ve loved my entire life.

Simple Way to Make Strawberry Daifuku with Shiratamako Flour in a Microwave

To begin with this recipe, we must first prepare a few components. You can have strawberry daifuku with shiratamako flour in a microwave using 6 ingredients and 15 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Strawberry Daifuku with Shiratamako Flour in a Microwave:

1. Get 100 grams Shiratamako
2. Take 20 grams Sugar
3. Get 150 ml Water
4. Make ready 6 Strawberry ( smaller ones are easier to handle)
5. Take 30 grams x 6 Shop-bought aduki bean paste
6. Take 1 Cornstarch or Katakuriko

Instructions

Steps to make Strawberry Daifuku with Shiratamako Flour in a Microwave:

1. Weigh and divide the aduki paste into 30 g portions. Shape into balls first, and press into flat rounds.Put the strawberries in the center of the flattened paste and cover the strawberries with the paste. If you leave the tip of strawberry uncovered, it will look prettier later.
2. Put the shiratamako flour and sugar in a bowl and stir gently with a balloon whisk.
3. Add the water, little by little, and stir constantly. Do not pour the water in one go.
4. You will have a thick batter.Cover lightly with cling film, and heat in a 500 w microwave for 2 minutes.
5. You will have a big lump as you see in this photo. Beat well with a moistened wooden spatula. This needs a little effort but beat well.
6. After beating, cover lightly with cling film again, and heat for 2 minutes. At this point, the batter is still powdery and chalky-white.
7. After the second heating, the batter is more translucent. Beat well with a moistened wooden spatula.
8. For the third time, heat for 1 minute. You will have a translucent gyuhi dough now. Make a big ball with a wooden spatula.
9. Dust a large container with cornstarch and place the gyuhi dough in it. It is quite hot so be careful.
10. Fold in half with your hand or a scraper. This will let you handle the sticky dough easier. Be careful not to burn yourself!!
11. Divide into 6 portions with a scraper, or you can tear to divide with your hands.
12. Place the portioned gyuhi dough onto the strawberry covered with aduki paste. From the top, stretch the dough to wrap the strawberry. Still be careful not to burn yourself.
13. If you touch the dough without cornstarch, it is very sticky. Dust with cornstarch as you need. Seal the joint and sprinkle with cornstarch.
14. You can see the tips of the strawberries through the top, and it is quite pretty. This gyuhi dough doesn't harden quickly, even after a while.
15. This is the inside. If you use white aduki paste, or paste with salted cherry blossom favour, it will be nice too. You can change as you like. They are cute, aren't they?

As simple as that Steps to Prepare Strawberry Daifuku with Shiratamako Flour in a Microwave

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