-
1
Wash the strawberries, pat dry and remove the hulls.
-
2
Divide the sweet bean paste into 4 to 6 portions.
-
3
The finished daifuku will look more smooth and less lumpy if you use koshi-an (smooth sweet red bean paste).
-
4
If you want to make tsubu-an (chunky sweet red bean paste) into koshi-an, just pass it through a tea strainer.
-
5
Cover the strawberries with the sweet bean paste.
-
6
If you leave some parts where you can see the strawberry, the red color will show when the daifuku are done, which will look cute.
-
7
Put the shiratamako in a microwave-safe container.
-
8
Add water a little at a time and mix, being careful to break up lumps.
-
9
Add sugar and mix, again, breaking up lumps.
-
10
It should turn into a silky liquid.
-
11
Cover with plastic wrap and heat in a 600W microwave for 3 minutes.
-
12
Take it out and mix it well using a rubber spatula.
-
13
It will stick to the spatula, but mix it thoroughly.
-
14
Cover with plastic wrap and microwave again.
-
15
Heat for 2 minutes at 500W.
-
16
Take it out and mix well using a wooden dowel or the equivalent.
-
17
Stir and pound to mix it well.
-
18
Mix for a few minutes until the dough becomes shiny and firm.
-
19
When it becomes firm, spread plastic wrap on a table and sprinkle plenty of katakuriko.
-
20
Then, transfer the dough onto it.
-
21
You can also do this on a cutting board.
-
22
Divide the dough into 4 to 6 portions and flatten each one.
-
23
If you make the middle a little thicker and the outside a little thinner, it's easier to wrap the filling.
-
24
Rather than flattening the dough with your hands, it might be easier to hold the dough up at one end and let gravity do the work.
-
25
Place the filling from step 3 in the middle of the dough and wrap the dough around it.
-
26
The wrapped edges should go on the bottom of the daifuku.
-
27
Pinch the edges together so that they won't fall apart, and the daifuku are done.
