Strawberry Daifuku Japanese Dessert With Sakura Mochi Skin Recipe by cookpad.japan
Cooking Instructions 1 In a container, combine cake flour, shiratamako and sugar together. 2 Add 200 ml of water into the container and mix until the lumps disappear. 3 Add the remaining water and mix until smooth. Strain through a fine colander once. This step makes the batter smooth and beautiful. 4 Dissolve the red food coloring in a small amount of water. Pour it into the batter to make your favorite tone of pink. Even if you feel the color may be just a little too light, it will strengthen after cooking, so will be around right. 5 Preheat an electric griddle to 200℃. Cook the batter to make 12 cm round skins. Cook it until the surface is 90% dry. 6 Turn it over right away and cook it for 10 more seconds. Move it onto a plate and wrap it with plastic wrap or cloth. Leave it until cool. 7 Place anko (sweet red bean) and strawberry onto the skin, and wrap the skin around them. Be careful not to tear it. Make creases like in the photo to finish forming. 1 In a container, combine cake flour, shiratamako and sugar together. 1 In a container, combine cake flour, shiratamako and sugar together. 2 Add 200 ml of water into the container and mix until the lumps disappear. 2 Add 200 ml of water into the container and mix until the lumps disappear. 3 Add the remaining water and mix until smooth. Strain through a fine colander once. This step makes the batter smooth and beautiful. 3 Add the remaining water and mix until smooth. Strain through a fine colander once. This step makes the batter smooth and beautiful. 4 Dissolve the red food coloring in a small amount of water. Pour it into the batter to make your favorite tone of pink. Even if you feel the color may be just a little too light, it will strengthen after cooking, so will be around right. 4 Dissolve the red food coloring in a small amount of water. Pour it into the batter to make your favorite tone of pink. Even if you feel the color may be just a little too light, it will strengthen after cooking, so will be around right. 5 Preheat an electric griddle to 200℃. Cook the batter to make 12 cm round skins. Cook it until the surface is 90% dry. 5 Preheat an electric griddle to 200℃. Cook the batter to make 12 cm round skins. Cook it until the surface is 90% dry. 6 Turn it over right away and cook it for 10 more seconds. Move it onto a plate and wrap it with plastic wrap or cloth. Leave it until cool. 6 Turn it over right away and cook it for 10 more seconds. Move it onto a plate and wrap it with plastic wrap or cloth. Leave it until cool. 7 Place anko (sweet red bean) and strawberry onto the skin, and wrap the skin around them. Be careful not to tear it. Make creases like in the photo to finish forming. 7 Place anko (sweet red bean) and strawberry onto the skin, and wrap the skin around them. Be careful not to tear it. Make creases like in the photo to finish forming. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Pretzel Knot Bites Erin's Its That Time of The Month Again Brownies Lady Bug Crostini Snacks Deviled Egg Easter Salad Mini Samoa Muffins Easy Pretzel Knot Bites Erin's Its That Time of The Month Again Brownies Lady Bug Crostini Snacks Deviled Egg Easter Salad Mini Samoa Muffins Simmered Adzuki Beans & Kabocha Squash Decorative Chocolate Roses T2 Strawberries and Cream Iced Tea Sakura & Adzuki Bean Japanese-Style Muffins Lime dal Worcestershire Chicken Samosa Dairy‐Free Chocolate Cream Lychee and Grapefruit Agar (Kanten) Jelly Blondie's Aunt Grace's Wilted Lettuce Salad Simmered Adzuki Beans & Kabocha Squash Decorative Chocolate Roses T2 Strawberries and Cream Iced Tea Sakura & Adzuki Bean Japanese-Style Muffins Lime dal Worcestershire Chicken Samosa Dairy‐Free Chocolate Cream Lychee and Grapefruit Agar (Kanten) Jelly Blondie's Aunt Grace's Wilted Lettuce Salad