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1
Divide the anko into 4 portions (20 g x 4) and shape into balls.
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2
Combine the shiratamako and sugar in a heatproof dish and add water little by little, stirring constantly so as not to leave lumps.
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3
Lightly cover with cling film and microwave at 600 W for 1 minute.
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4
When you find the dough partly expanded and quite translucent, stir well with a moistened plastic spatula.
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5
Lightly cover with cling film again and heat in a 600 W microwave for another minute or more.
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6
When you find the dough translucent and thick, evenly stir well.
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7
Sprinkle with 1 tablespoon of katakuriko to a large container and transfer the dough.
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8
Sprinkle another tablespoon of katakuriko.
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9
Stretch the dough to an even thickness (about 20 cm x 20 cm square).
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10
Divide the dough into 4 portions (if you use bench scraper, it will be easier to work with).
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11
While cooling the dough, combine the cream and sugar in a bowl.
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12
Whisk until almost stiff peak (stiff enough to wrap in the dough).
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13
Put the whisked cream in the centre of the portioned dough and top with the bean paste.
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14
Lift up the four corners over the the bean paste and seal well.
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15
Pat katakuriko in the crease.
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16
Put the daifuku in plastic containers to give them away as gifts.
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17
All your friends will be impressed.
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18
My mum loved them!
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19
With sakura-an.
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20
Mmmm...delicious
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21
With edamame paste inside.
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22
I feel as if I were in Sendai... tasty!
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23
Kintoki bean paste.
