Steps to Make Any-night-of-the-week Chocolate Banana Daifuku

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chocolate banana daifuku. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chocolate Banana Daifuku is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chocolate Banana Daifuku is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook chocolate banana daifuku using 10 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Banana Daifuku:

1. Get 70 grams Milk Chocolate
2. Make ready 2 tbsp Heavy cream
3. Take 1/2 tsp Honey (optional)
4. Take 2 small bananas
5. Get 1 dash Lemon juice
6. Take 70 grams Shiratamako
7. Take 45 grams Sugar
8. Get 90 ml Water
9. Prepare 20 ml Water for preparations
10. Get 1 Katakuriko (for the workspace)

Steps to make Chocolate Banana Daifuku:

1. Break the chocolate into fine pieces and melt with the heavy cream and honey (over low heat).
2. Lay a sheet of plastic wrap on a small metal tray and pour in the mixture from Step 1. Spread it out thinly to about 13 x 16 cm. After it has cooled slightly, put it in the refrigerator to chill completely.
3. It takes some time for the chocolate to harden. It'll probably take about 30 minutes??
4. Cut the banana into 2 cm pieces and sprinkle lightly with lemon juice. Set aside in the refrigerator. Don't use the ends.
5. When chilled, gently cut into thin sticks from on top of the wrap. Cut into 8 pieces, 2 cm wide.
6. Wrap the banana slices in the chocolate to make 8. Chillin the refrigerator to cool. If it becomes difficult to work with, chill it in the fridge.
7. Put the shiratamako in a heatresistant bowl and add water a little bit at a time while mixing and smoothing it out. If you put in too much water at once, it'll become difficult to mix.
8. Once the lumps have disappeared, add the sugar and mix some more. Then cover it with saran wrap and microwave it for 1.5 minutes (500 W).
9. Take it out, mix it well with a spatula or your hand, wrap it again, and microwave for 3 intervals of 30 seconds, stirring each time. If it becomes hard, adjust the consistency with water.
10. Take it out while it's hot and stir it until there are no clumps and it becomes semi-translucent and smooth. If necessary, microwave it for a little bit more time.
11. In a large tray, coat with katakuriko, lay Step 10, coat with more katakuriko, then cut into 8 portions.
12. Cover your hands with katakuriko, flatten Step 8 into a circle and wrap around the chilled Step 5 filling. Work fast here.
13. Line them up with the seams down and refrigerate to chill (the chocolate melts easily so be careful).
14. After chilling for 10 minutes, you have delicious chocolate banana daifuku. These were an experiment. The chocolate and banana shows through for a pretty finish.

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