Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin
Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, strawberry daifuku japanese dessert with sakura-mochi skin. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin. I made sakura-mochi, so I made this strawberry daifuku as well. If you cook the skin too much, it becomes too dry and it does not make pretty creases. Be careful not to let it dry while cooling also!

Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook strawberry daifuku japanese dessert with sakura-mochi skin using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin:
  1. Take 200 ml Cake flour
  2. Take 100 ml Shiratamako
  3. Make ready 2 tbsp Sugar
  4. Take 250 ml Water
  5. Get 1 dash Red food coloring
  6. Take 400 grams Tsubu-an (sweet chunky azuki bean paste)
  7. Get 20 Strawberries

The sweetness of the paste compliments the natural tinge of sourness from the fruit and contrasting texture from the softness of the mochi skin to the crunchiness from the berry makes it ever so flavorful. It is one of my favourite Japanese sweet. Soft Mochi wrapped up the filling of sweet Adzuki (Red) bean paste with a fresh juicy strawberry. At the beginning of summer I made very similar sweet, actually almost identical, which I named Strawberry Daifuku.

Steps to make Strawberry Daifuku Japanese Dessert With Sakura-Mochi Skin:
  1. In a container, combine cake flour, shiratamako and sugar together.
  2. Add 200 ml of water into the container and mix until the lumps disappear.
  3. Add the remaining water and mix until smooth. Strain through a fine colander once. This step makes the batter smooth and beautiful.
  4. Dissolve the red food coloring in a small amount of water. Pour it into the batter to make your favorite tone of pink. Even if you feel the color may be just a little too light, it will strengthen after cooking, so will be around right.
  5. Preheat an electric griddle to 200℃. Cook the batter to make 12 cm round skins. Cook it until the surface is 90% dry.
  6. Turn it over right away and cook it for 10 more seconds. Move it onto a plate and wrap it with plastic wrap or cloth. Leave it until cool.
  7. Place anko (sweet red bean) and strawberry onto the skin, and wrap the skin around them. Be careful not to tear it. Make creases like in the photo to finish forming.
  8. Ready to serve and ENJOY!

Soft Mochi wrapped up the filling of sweet Adzuki (Red) bean paste with a fresh juicy strawberry. At the beginning of summer I made very similar sweet, actually almost identical, which I named Strawberry Daifuku. It was also a Mochi sweet with a fresh strawberry but. Ichigo daifuku, or strawberry daifuku, is a strawberry inside chewy mochi skin. Because of its connection to the seasonal fruit, people who love sweets often eat it during springtime.

So that is going to wrap this up for this special food strawberry daifuku japanese dessert with sakura-mochi skin recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!