Strawberry Daifuku [first Flavor Diary]

Name: Strawberry Daifuku [first Flavor Diary]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g Glutinous rice flour; 40g corn starch; 35g Corn oil; 40g Caster sugar; 180g water; Some Red bean paste; Some Strawberry

by First taste diary official

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Although Strawberry Daifuku is a Japanese confectionery, it is also popular in China. It is composed of glutinous rice skin, red bean paste and strawberries. It is similar to glutinous rice cakes, but has a richer taste than glutinous rice cakes. "

Ingredients

Strawberry Daifuku [first Flavor Diary]

1. Pour cornstarch, glutinous rice flour, and granulated sugar into a bowl and stir well.

Strawberry Daifuku [first Flavor Diary] recipe

2. First add water and stir well.

3. Add oil and mix well.

4. Pour the batter into a heat-resistant container.

5. Steam on the pot for about 20 minutes, until cooked.

6. Take out the glutinous rice ball, dig it out while it is hot, and knead the slick with your hands to knead the slick back into the dough.

7. Wrap in plastic wrap and let cool for later use.

8. Wash and dry the strawberries in advance, and coat them with a layer of red bean paste. Do not wrap the top of the strawberries.

9. Sprinkle hand powder on the tabletop, take an appropriate amount of glutinous rice ball, roll out into a dough sheet, and wrap the strawberry bean paste.

Tips:
/Mochi/
1. Cover the whole batter, and the water droplets formed by the steam on the lid of the pot drip.
2. The steamed dough should be scraped up while it is hot, and then let it cool slightly, then knead the oil floating on the surface back into the dough.
3. When the dough has not been used, wrap it in plastic wrap and place it on a dry surface.

/Hand powder/
Stir an appropriate amount of raw glutinous rice flour over low heat until the color is slightly yellow and has the aroma of cooked flour.