Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, original apricot daifuku. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Original Apricot Daifuku is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Original Apricot Daifuku is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook original apricot daifuku using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Original Apricot Daifuku:
- Prepare 4 to 5 Fresh apricots (canned or preserved are okay too)
- Take 2 tbsp Sugar
- Make ready 150 grams ＊Shiratamako
- Prepare 150 grams ＊Sugar
- Get 220 ml ＊Water
- Make ready 80 to 100 grams An
- Get 1 Katakuriko (dusting flour, coating flour)
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Steps to make Original Apricot Daifuku:
- To cut the fresh apricot, slice around its seam, twist it in half and lift out the pit. Line the apricots up in a heat-resistant container, sprinkle with some sugar (not listed) and microwave for 2 minutes.
- Drain the liquid and pat dry them with kitchen paper. When using canned or preserved apricots, skip Step 1.
- Fill the indent with a rounded portion of an (photo shows shiro-an).
- Put the ＊ ingredients in a heat resistant container and mix them. Microwave the mix in intervals of 2 minutes, 2 minutes and 1 minute, mixing after each interval to make a smooth and semi-transparent gyuhi (rice dough).
- Put the hot gyuhi from Step 4 in a shallow container that is dusted with katakuriko. Divide the hot gyuhi into equal portions.
- Stretch the portioned gyuhi on your dusted palm. Be careful not to burn your palm with sticky hot dough.
- Put a filled apricots from Step 3 onto the stretched gyuhi and wrap it by stretching the edges towards the center.
- Put the seam side down and that's it. The apricot's color looks beautiful through the translucent skin.
- Daifuku skin is sticky, so put a lot of katakuriko at the bottom or use a sheet of parchment paper.
- You can make bite-sized apricot daifuku by cutting the apricot into 1/8 (cutting half slice of apricot into four pieces). You can make plenty so this is perfect for the party.
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