Strawberry Daifuku (Rice Cakes with Bean Jam)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Strawberry Daifuku (Rice Cakes with Bean Jam). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Strawberry Daifuku (Rice Cakes with Bean Jam), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Strawberry Daifuku (Rice Cakes with Bean Jam) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Strawberry Daifuku (Rice Cakes with Bean Jam) is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook Strawberry Daifuku (Rice Cakes with Bean Jam) using 8 ingredients and 6 steps. Here is how you can achieve that.

I wanted to eat plenty of daifuku with fresh strawberries picked that very morning.

Weigh the bean paste and divide into twelve 30 g portions to create uniform-looking daifuku in the end.
You can use either coarse or smooth bean paste.
The thinner the dough is, the better the taste, because it'll be easier to taste the fresh strawberry and yummy bean paste. For making 12. Recipe by Marimary

Ingredients and spices that need to be Get to make Strawberry Daifuku (Rice Cakes with Bean Jam):

1. 12 Strawberries (small)
2. 200 grams Mochiko
3. 60 grams Sugar
4. 250 ml Water
5. 360 grams Sweet red bean paste
6. 4 tbsp Katakuriko
7. 12 Salted cherry blossoms
8. 1 Plastic wrap

Instructions to make to make Strawberry Daifuku (Rice Cakes with Bean Jam)

1. Rinse the strawberries and remove the stalks. Divide the bean paste into 30 g portions and shape into balls. Cover the strawberries with bean paste.
2. Put the mochiko flour and sugar in a microwave safe dish and add water little by little. Stir slowly with a wooden spatula.
3. Cover with plastic wrap and microwave (500W) for 2 minutes. Uncover and stir with a wooden spatula.
4. Cover with plastic wrap again and heat for 2 minutes. Uncover and stir well. Repeat this process one more time to make a thick dough.
5. Dust a large container with katakuriko and transfer the dough. Divide into 12 portions and flatten into circles. Sprinkle with katakuriko as necessary.
6. Place a circle of dough in the palm of your hand and put one portion of the strawberry and bean paste filling in the middle. Wrap the bean paste with the dough. Put the desalted cherry blossoms (soak in water and pat dry) on top and serve.

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