Chocolate Strawberry Daifuku
1.
Prepare mung beans and wash
2.
Pour in the amount of water that has not passed the mung beans, put it in a pressure cooker and press it to cook
3.
Put it in a food processor and beaten into bean paste
4.
Pour the right amount of oil into the pan
5.
Pour in the beaten bean paste
6.
Turn on a low heat, stir fry slowly, add an appropriate amount of sugar (according to your own taste, you can put a little bit to taste the taste first, add it when it is not enough)
7.
Slowly sauté the water in the bean paste to dry (add oil several times in the middle, and add the oil slowly at a time)
8.
Stir until the red bean paste can be stir-fried until it becomes a dough (pictured)
9.
Prepare the required ingredients
10.
Pour 220g water into 200g glutinous rice flour and mix well
11.
Put it in a steamer and steam for about 10 minutes until cooked
12.
When steaming glutinous rice flour, pour about 80g glutinous rice flour in another pot
13.
Stir-fry on low heat until the glutinous rice flour is slightly yellow, about 10 minutes
14.
Wash the strawberries and remove the stalks
15.
Add right amount of butter to the chocolate beans, and cook until melted
16.
Take an appropriate amount of fried bean paste and put it in the chocolate
17.
Stir it well
18.
Take an appropriate amount of chocolate bean paste and wrap the strawberries in it
19.
Make the rest one by one and put them on ice in the refrigerator for a few minutes
20.
Take an appropriate amount of steamed glutinous rice, stick some cooked rice flour and knead it into a ball
21.
Press it into round cakes (make it while dipping some cooked cake powder to prevent sticking hands)
22.
Wrap the iced strawberries in it
23.
Slowly wrap, pinch the bottom
24.
Shape it with your hands and eat it
Tips:
1. Wrap the strawberry with chocolate bean paste and put it in the refrigerator to freeze
2. Be careful when wrapping the last layer of glutinous rice ball. Don't slap the dough too thin, or it will break easily.
