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1
Make the cheese cream.
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2
Gradually mix the sugar into the cream cheese.
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3
Combine the ingredients with the whipped ingredients and add brandy to taste.
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4
Scoop the cream into 8 3 cm diameter balls.
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5
Arrange on a baking tray and chill in the freezer (picture is doubled the amount).
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6
Make the daifuku dough.
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7
Put rice flour, sugar, and coffee in a heat-resistant bowl and mix together.
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8
Gradually add water and mix until no lumps remain in the mixture.
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9
Cover with cling wrap and heat for 2 minutes at 700w.
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10
Mix in thoroughly with a wet wooden spoon, cover again with cling wrap, and heat for 1 more minute.
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11
Repeat this 2-3 times and taste.
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12
It's ready when there are no more lumps.
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13
Mix equal amounts of katakuriko and cocoa for dusting.
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14
Lay the dough out on the dry ingredients and sprinkle the cocoa mixture on top.
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15
Flatten and cut into 8 equal pieces.
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16
When the mixture has cooled, place the cream on top and wrap.
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17
If the mixture is hot, the cream tends to melt.
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18
Fold underneath and voila!!
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19
Chill in refrigerator and eat.
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20
They'll still be soft the following day!
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21
Here's a strawberry daifuku version.
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22
Wash strawberries and pat dry.
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23
Flatten koshi-an smooth bean paste on your palm and wrap around the strawberries.
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24
Wrap these with white daifuku dough.
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25
The strawberry daifuku is complete!
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26
Perfect for strawberry season.
