Simple Way to Make Any-night-of-the-week Easy Strawberry Daifuku With Strawberry Milk Flavor

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, easy strawberry daifuku with strawberry milk flavor. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Easy Strawberry Daifuku With Strawberry Milk Flavor is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Easy Strawberry Daifuku With Strawberry Milk Flavor is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook easy strawberry daifuku with strawberry milk flavor using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Easy Strawberry Daifuku With Strawberry Milk Flavor:

1. Get 100 grams Shiratamako
2. Get 180 grams Koshi-an
3. Get 30 grams Sugar
4. Make ready 150 ml + 50 ml Milk
5. Get 1 Condensed milk
6. Get 6 Strawberries
7. Get 1 Cornstarch or katakuriko

Instructions to make Easy Strawberry Daifuku With Strawberry Milk Flavor:

1. Wash the strawberries, remove the hull, and pat dry with a paper towel. Divide the koshi an into 30 g portions and roll into balls.
2. In a microwave safe bowl, add shiratamako, sugar, and 150 ml of milk and let it rest for a while. When the flour has absorbed all the moisture, stir well.
3. Cover with plastic wrap and microwave at 600 W for 2 minutes. Remove from the microwave and stir well with a wooden spatula. Microwave for another minute.
4. Check the consistency, add a little amount of the remaining milk, and stir. Microwave for another minute, and taste. Repeat this process for about 3 times until the floury taste fades away.
5. To the mixture from Step 4, add condensed milk as much as you like and mix.
6. On a vat or tray dusted with katakuriko (or cornstarch), divide the mochi dough into six even portions.
7. Place the mochi dough dusted with katakuriko between 2 sheets of plastic wrap and roll them out. Remove 1 sheet of the plastic wrap, place the koshi an in the middle of the mochi dough, and wrap them up into daifuku.
8. It's totally a matter of preference. But if you give a little height to the daifuku, the final shape of the daifuku, topped with the strawberry, will turn out to be more balanced.
9. Cut incisions to the daifuku and place a strawberry in the middle.
10. Done.

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