-
1
Wash the strawberries, take off the hulls and carefully pat them dry with paper towels.
-
2
Add the matcha to the shiro-an.
-
3
When it's well mixed, divide into 6 portions.
-
4
Invert a strawberry and cover 2/3 with the white bean paste.
-
5
If the bean paste is soft, use a paper towel as shown here.
-
6
Form the part that will face forwards into a V. They should be cone-shaped.
-
7
Spread plenty of cornstarch onto a large cutting board.
-
8
Put shiratama flour into a heatproof container, and add water little by little.
-
9
Add sugar and mix well.
-
10
Cover loosely with plastic wrap, and microwave for 2 minutes (at 600w).
-
11
Take it out and mix well.
-
12
Microwave for another minute.
-
13
When it puffs up, take it out and mix again.
-
14
It's done when it turns shiny as shown in the photo.
-
15
Take the dough out onto the cornstarch.
-
16
If you can drop the dough on the board so that it's as flat as possible, the following steps will be easier.
-
17
Dust the top of the dough with cornstarch.
-
18
Spread the dough out by pressing with your fingers and lifting it until it's about 30cm x 20cm in size.
-
19
It's hot to start with, but cools down quickly.
-
20
When the dough has cooled completely, cut off the rough edges to straighten them and slice the dough into 6 pieces.
-
21
Wrap a piece of dough around each paste-covered strawberry as if you were dressing it in a kimono.
-
22
The ends stretch out a lot, so arrange them however you like.
-
23
You can wrap it round and round to make a baby princess.
-
24
I stretched out the end of the dough to the back, to look like a long train on a princess kimono.
-
25
When it's shaped like this, it's easier to eat.
