Main ingredients:
Glutinous rice flour: 110g; Corn starch: 20g; Granulated sugar: 30g; Butter (corn oil): 10g; Milk: 180g; Strawberries: 10; Red bean paste filling: 200g.
Auxiliary materials:
Cooked glutinous rice flour: Appropriate amount.
Taste: Sweet and sour; Cooking method: Steaming; Time: Half an hour; Difficulty: Simple.
Steps for making Strawberry Daifuku
Mix glutinous rice flour and corn starch.
Add milk and granulated sugar, and mix well.
Sift twice for a finer texture, cover and refrigerate for half an hour.
Steam for twenty minutes after the water in the pot boils.
It is cooked when it solidifies and can be seen by digging with a spoon.
When it cools to warm, add softened butter in batches, knead repeatedly until well mixed, cover and let it cool.
Rinse the strawberries with clean water, do not soak them.
Place them on kitchen paper to absorb the water.
Divide the red bean paste filling into equal portions, and wrap each portion around a strawberry.
The wrapped filling.
Divide the glutinous rice dough into equal portions, sprinkle with cooked glutinous rice flour, and roll into thin slices. Since the size of the strawberries is different, no accurate data can be given, but it should be able to wrap the red bean paste and strawberry.
Wrap the red bean paste and strawberry, and roll in cooked glutinous rice flour to prevent sticking.
Cut open, with a beautiful color, soft and sweet, and a sour and tender strawberry, you can eat as much as you want without getting tired of it.
