Sakura Daifuku

Name: Sakura Daifuku
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Glutinous rice flour; 10g corn starch; 8g Vegetable oil; 10g Sugar; 90g Yam; 75g Red bean paste; Some condensed milk; 5s Salted sakura; 90ml water; 25g Strawberry powder

by Petrel's nest

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Daifuku is one of the larger sizes of Japanese wagashi. The amount of filling is the same as or even more than the amount of pie crust wrapped in red bean paste, which makes the shape of Daifuku round. Because of this shape, it is It is called big belly cake, and later renamed "Dafu" with its auspicious homophony. The fillings in Daifuku have various flavors. The most popular is the "Strawberry Daifuku" with red beans and strawberries. Today I made Daifuku with red bean paste wrapped in yam paste. Strawberry powder is added to the yam paste. On the basis of the new flavors, the taste is better and the nutrition is more!

Sakura Daifuku

1. Peeled yam cut into sections

2. Steam for 15 minutes

3. Add condensed milk and mix well, add the amount of condensed milk according to your taste

4. Add strawberry powder

5. The mixed yam puree is refrigerated for later use

6. Glutinous rice, oil, sugar, water, mix well

7. Put it in the microwave on high heat for one and a half minutes, take it out and stir after it is cooked, and knead it into a smooth dough with your hands.