Follow these steps for perfect results
Shiratamako
Sugar
Water
Azuki bean paste
Strawberries
cubed
Katakuriko
for dusting
Cut the strawberries into 2cm cubes.
Sprinkle sugar (not listed).
Put the shiratamako flour, sugar, and water in a heatproof dish and mix well.
Microwave on high for 1 and 1/2 minutes.
Take out and beat well.
Microwave for 1 minute again.
Beat well and repeat this process twice.
Transfer the dough into a large plate dusted with katakuriko.
Divide the dough into 6 portions using kitchen scissors.
Pat dry the strawberries with paper towels and stir in the adzuki beans.
Divide the adzuki bean paste into 6 portions.
Spread out the mochi dough, place the strawberry and azuki bean paste filling into the spread out dough, wrap neatly and seal well.
Serve immediately or chill for later.
Expert advice for the best results
Dust the mochi well with katakuriko to prevent sticking.
Make sure to seal the daifuku well to prevent the filling from leaking out.
Adjust the amount of sugar to your liking.
Everything you need to know before you start
10 minutes
Daifuku can be made ahead and stored in the refrigerator for up to 2 days.
Arrange daifuku on a plate and garnish with a fresh strawberry.
Serve as a dessert with green tea.
Offer as a sweet treat during a Japanese-themed party.
The slightly bitter taste of green tea complements the sweetness of the daifuku.
Discover the story behind this recipe
Daifuku is a popular traditional Japanese confectionery often enjoyed during celebrations and festivals.
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