Strawberry Daifuku
1.
Let's weigh the cornstarch first.
2.
Glutinous rice flour.
3.
Add water and stir well.
4.
The thickness of the rice paste is probably the same as when you lift the whisk, the lines will disappear immediately. (The glutinous rice flour was not enough in the early stage, and some more was added in the later stage, totaling 80g.)
5.
Stir the rice paste through the sieve (you will find that the rice paste can still hang on the sieve slightly when you sift.)
6.
Cover a layer of plastic wrap and pierce a few small eyes with a toothpick.
7.
Put it in a steamer and steam on medium heat for about 20 minutes.
8.
Don't be idle while steaming. Take a pan, heat it on a low heat, pour 20g of glutinous rice flour, and stir-fry until you smell the aroma of glutinous rice flour and the color turns slightly yellow. This is used as a hand powder to prevent stickiness.
9.
Take out the steamed rice paste and add butter while it is hot.
10.
Stir evenly with a spatula.
11.
Sprinkle a layer of cooked glutinous rice flour on the chopping board, put the rice ball on top and knead it smoothly and round it.
12.
Prepare the red bean paste and divide it into 10g portions for a total of five portions. Prepare 5 more strawberries.
13.
Strawberries are stalked. Pinch the red bean paste slightly, put the strawberries in, and wrap it up.
14.
Do everything well.
15.
The glutinous rice dumplings are also divided into 5 portions, about 10g each. Press the roots of the palms open, and put in the red bean paste and strawberries.
16.
Just close the bag.
17.
Come on, let's put it on the plate and put it nicely.
18.
Is this traditional Japanese snack very simple to make~
19.
O(∩_∩)O haha~ Open your mouth, I will feed you~
Tips:
1. You can replace the strawberry with other fruits with little juice, and it can instantly transform into other fruits.
2. Or, replace the fruit with whipped cream, wow, it is Xuemei Niang~
