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1
Bring the cream cheese to room temperature.
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2
Knead the cream cheese in a bowl until creamy.
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3
Then, add the powdered sugar and lemon juice and mix.
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4
Once smooth, wrap with plastic wrap and chill in the refrigerator.
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5
Divide Step 2 into 6-8 round pieces.
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6
Put the * ingredients into a heatproof container, mix together, and heat in the microwave for 2 minutes, then 1 minute, then 1 minute, mixing with a spatula between each heating.
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7
Once it becomes glossy and translucent, it's done.
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8
The times listed above are for a 750 W microwave.
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9
Adjust the cooking time and heating setting depending on your microwave and the amount of daifuku.
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10
Spread out the katakuriko in a shallow container and set the dough on top.
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11
Divide into the amount of daifuku you will make.
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12
Coat your fingertips with the katakuriko and press the daifuku dough out to flatten.
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13
Use chopsticks to take some of Step 3's cream cheese and put on top of the daifuku dough.
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14
Pull the dough around the cream cheese and wrap with the dough.
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15
Set the daifuku down, seam-side down.
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16
It will easily stick to surfaces, so place on small squares of parchment paper.
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17
I made them bite-sized pieces.
