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1
To cut the fresh apricot, slice around its seam, twist it in half and lift out the pit.
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2
Line the apricots up in a heat-resistant container, sprinkle with some sugar (not listed) and microwave for 2 minutes.
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3
Drain the liquid and pat dry them with kitchen paper.
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4
When using canned or preserved apricots, skip Step 1.
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5
Fill the indent with a rounded portion of an (photo shows shiro-an).
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6
Put the * ingredients in a heat resistant container and mix them.
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7
Microwave the mix in intervals of 2 minutes, 2 minutes and 1 minute, mixing after each interval to make a smooth and semi-transparent gyuhi (rice dough).
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8
Put the hot gyuhi from Step 4 in a shallow container that is dusted with katakuriko.
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9
Divide the hot gyuhi into equal portions.
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10
Stretch the portioned gyuhi on your dusted palm.
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11
Be careful not to burn your palm with sticky hot dough.
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12
Put a filled apricots from Step 3 onto the stretched gyuhi and wrap it by stretching the edges towards the center.
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13
Put the seam side down and that's it.
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14
The apricot's color looks beautiful through the translucent skin.
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15
Daifuku skin is sticky, so put a lot of katakuriko at the bottom or use a sheet of parchment paper.
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16
You can make bite-sized apricot daifuku by cutting the apricot into 1/8 (cutting half slice of apricot into four pieces).
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17
You can make plenty so this is perfect for the party.
