Strawberry Daifuku (Rice Cakes with Bean Jam)
Strawberry Daifuku (Rice Cakes with Bean Jam)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, strawberry daifuku (rice cakes with bean jam). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Strawberry Daifuku (Rice Cakes with Bean Jam). I wanted to eat plenty of daifuku with fresh strawberries picked that very morning. You can use either coarse or smooth bean.

Strawberry Daifuku (Rice Cakes with Bean Jam) is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Strawberry Daifuku (Rice Cakes with Bean Jam) is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have strawberry daifuku (rice cakes with bean jam) using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry Daifuku (Rice Cakes with Bean Jam):
  1. Get 12 Strawberries (small)
  2. Prepare 200 grams Mochiko
  3. Take 60 grams Sugar
  4. Prepare 250 ml Water
  5. Take 360 grams Sweet red bean paste
  6. Get 4 tbsp Katakuriko
  7. Make ready 12 Salted cherry blossoms
  8. Make ready 1 Plastic wrap

Japanese Mochi Fruits Daifuku (Rice Cake). Blueberry is new flavor added to the family tree. Strawberry and melon had been popular for many years and Blueberry will be an addition. Perfect for the college student, military personnel, the office, birthdays, Halloween, Pinatas.

Instructions to make Strawberry Daifuku (Rice Cakes with Bean Jam):
  1. Rinse the strawberries and remove the stalks. Divide the bean paste into 30 g portions and shape into balls. Cover the strawberries with bean paste.
  2. Put the mochiko flour and sugar in a microwave safe dish and add water little by little. Stir slowly with a wooden spatula.
  3. Cover with plastic wrap and microwave (500W) for 2 minutes. Uncover and stir with a wooden spatula.
  4. Cover with plastic wrap again and heat for 2 minutes. Uncover and stir well. Repeat this process one more time to make a thick dough.
  5. Dust a large container with katakuriko and transfer the dough. Divide into 12 portions and flatten into circles. Sprinkle with katakuriko as necessary.
  6. Place a circle of dough in the palm of your hand and put one portion of the strawberry and bean paste filling in the middle. Wrap the bean paste with the dough. Put the desalted cherry blossoms (soak in water and pat dry) on top and serve.

Today I have this chewy, sticky, soft and squishy daifuku mochi. Flavors are strawberry, blueberry, original red bean, and regular mochi. They are so tasty and sweet! —- Get the daifuku. Mellow sweetness of bean paste and crispy sourness of strawberry is a fabulous combination. The Bean Mochi at Iseya is a slightly salted white flour base infused with black beans.

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