Easily Made In The Microwave! Tiramisu Daifuku! Recipe by cookpad.japan
Cooking Instructions 1 Make the cheese cream. Gradually mix the sugar into the cream cheese. Combine the ★ ingredients with the whipped ingredients and add brandy to taste. 2 Scoop the cream into 8 3 cm diameter balls. Arrange on a baking tray and chill in the freezer (picture is doubled the amount). 3 Make the daifuku dough. Put rice flour, sugar, and coffee in a heat-resistant bowl and mix together. 4 Gradually add water and mix until no lumps remain in the mixture. Cover with cling wrap and heat for 2 minutes at 700w. 5 Mix in thoroughly with a wet wooden spoon, cover again with cling wrap, and heat for 1 more minute. Repeat this 2-3 times and taste. It's ready when there are no more lumps. 6 Mix equal amounts of katakuriko and cocoa for dusting. Lay the dough out on the dry ingredients and sprinkle the cocoa mixture on top. Flatten and cut into 8 equal pieces. 7 When the mixture has cooled, place the cream on top and wrap. If the mixture is hot, the cream tends to melt. 8 Fold underneath and voila!! Chill in refrigerator and eat. They'll still be soft the following day! 9 Here's a strawberry daifuku version. Wash strawberries and pat dry. Flatten koshi-an smooth bean paste on your palm and wrap around the strawberries. Wrap these with white daifuku dough. 10 The strawberry daifuku is complete! Perfect for strawberry season. 1 Make the cheese cream. Gradually mix the sugar into the cream cheese. Combine the ★ ingredients with the whipped ingredients and add brandy to taste. 1 Make the cheese cream. Gradually mix the sugar into the cream cheese. Combine the ★ ingredients with the whipped ingredients and add brandy to taste. 2 Scoop the cream into 8 3 cm diameter balls. Arrange on a baking tray and chill in the freezer (picture is doubled the amount). 2 Scoop the cream into 8 3 cm diameter balls. Arrange on a baking tray and chill in the freezer (picture is doubled the amount). 3 Make the daifuku dough. Put rice flour, sugar, and coffee in a heat-resistant bowl and mix together. 3 Make the daifuku dough. Put rice flour, sugar, and coffee in a heat-resistant bowl and mix together. 4 Gradually add water and mix until no lumps remain in the mixture. Cover with cling wrap and heat for 2 minutes at 700w. 4 Gradually add water and mix until no lumps remain in the mixture. Cover with cling wrap and heat for 2 minutes at 700w. 5 Mix in thoroughly with a wet wooden spoon, cover again with cling wrap, and heat for 1 more minute. Repeat this 2-3 times and taste. It's ready when there are no more lumps. 5 Mix in thoroughly with a wet wooden spoon, cover again with cling wrap, and heat for 1 more minute. Repeat this 2-3 times and taste. It's ready when there are no more lumps. 6 Mix equal amounts of katakuriko and cocoa for dusting. Lay the dough out on the dry ingredients and sprinkle the cocoa mixture on top. Flatten and cut into 8 equal pieces. 6 Mix equal amounts of katakuriko and cocoa for dusting. Lay the dough out on the dry ingredients and sprinkle the cocoa mixture on top. Flatten and cut into 8 equal pieces. 7 When the mixture has cooled, place the cream on top and wrap. If the mixture is hot, the cream tends to melt. 7 When the mixture has cooled, place the cream on top and wrap. If the mixture is hot, the cream tends to melt. 8 Fold underneath and voila!! Chill in refrigerator and eat. They'll still be soft the following day! 8 Fold underneath and voila!! Chill in refrigerator and eat. They'll still be soft the following day! 9 Here's a strawberry daifuku version. Wash strawberries and pat dry. Flatten koshi-an smooth bean paste on your palm and wrap around the strawberries. Wrap these with white daifuku dough. 9 Here's a strawberry daifuku version. Wash strawberries and pat dry. Flatten koshi-an smooth bean paste on your palm and wrap around the strawberries. 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