Fresh, Serving Recipe Easy Strawberry Daifuku With Strawberry Milk Flavor Delicious Nutritious

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7 ingredients, 10 steps, cooking Easy Strawberry Daifuku With Strawberry Milk Flavor

Good Afternoon mother, at this time you can cook recipe Easy Strawberry Daifuku With Strawberry Milk Flavor with 7 ingredients and 10 steps. Below this is how to cook, please observe carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 10 stages of easy cooking Easy Strawberry Daifuku With Strawberry Milk Flavor.

Ingredients for Easy Strawberry Daifuku With Strawberry Milk Flavor

1. You need 100 grams : Shiratamako.
2. You need 180 grams : Koshi-an.
3. Prepare 30 grams : Sugar.
4. It’s 150 ml : + 50 ml Milk.
5. You need 1 : Condensed milk.
6. You need 6 : Strawberries.
7. It’s 1 : Cornstarch or katakuriko.

If all raw materials Easy Strawberry Daifuku With Strawberry Milk Flavor it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Process Cooking Easy Strawberry Daifuku With Strawberry Milk Flavor

1. Wash the strawberries, remove the hull, and pat dry with a paper towel. Divide the koshi an into 30 g portions and roll into balls.
   
2. In a microwave safe bowl, add shiratamako, sugar, and 150 ml of milk and let it rest for a while. When the flour has absorbed all the moisture, stir well.
   
3. Cover with plastic wrap and microwave at 600 W for 2 minutes. Remove from the microwave and stir well with a wooden spatula. Microwave for another minute.
   
4. Check the consistency, add a little amount of the remaining milk, and stir. Microwave for another minute, and taste. Repeat this process for about 3 times until the floury taste fades away.
   
5. To the mixture from Step 4, add condensed milk as much as you like and mix.
   
6. On a vat or tray dusted with katakuriko (or cornstarch), divide the mochi dough into six even portions.
   
7. Place the mochi dough dusted with katakuriko between 2 sheets of plastic wrap and roll them out. Remove 1 sheet of the plastic wrap, place the koshi an in the middle of the mochi dough, and wrap them up into daifuku.
   
8. It's totally a matter of preference. But if you give a little height to the daifuku, the final shape of the daifuku, topped with the strawberry, will turn out to be more balanced.
   
9. Cut incisions to the daifuku and place a strawberry in the middle.
   
10. Done.
    
11. Finish and Enjoy.

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