Original Apricot Daifuku

Name: How to cook Original Apricot Daifuku - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Original Apricot Daifuku

My husband uttered the word "Daifuku" just when I was thinking about making sweets with fresh ripe apricots. So, I tried making apricot daifuku.

Ingredient

Food ration :

10 servings

to 5 Fresh apricots (canned or preserved are okay too)

2 tbsp

Katakuriko (dusting flour, coating flour)

Cooking instructions

* Step 1

To cut the fresh apricot, slice around its seam, twist it in half and lift out the pit. Line the apricots up in a heat-resistant container, sprinkle with some sugar (not listed) and microwave for 2 minutes.

* Step 2

Drain the liquid and pat dry them with kitchen paper. When using canned or preserved apricots, skip Step 1.

* Step 3

Fill the indent with a rounded portion of an (photo shows shiro-an).

* Step 4

Put the ＊ ingredients in a heat resistant container and mix them. Microwave the mix in intervals of 2 minutes, 2 minutes and 1 minute, mixing after each interval to make a smooth and semi-transparent gyuhi (rice dough).

* Step 5

Put the hot gyuhi from Step 4 in a shallow container that is dusted with katakuriko. Divide the hot gyuhi into equal portions.

* Step 6

Stretch the portioned gyuhi on your dusted palm. Be careful not to burn your palm with sticky hot dough.

* Step 7

Put a filled apricots from Step 3 onto the stretched gyuhi and wrap it by stretching the edges towards the center.

* Step 8

Put the seam side down and that's it. The apricot's color looks beautiful through the translucent skin.

* Step 9

Daifuku skin is sticky, so put a lot of katakuriko at the bottom or use a sheet of parchment paper.

* Step 10

You can make bite-sized apricot daifuku by cutting the apricot into 1/8 (cutting half slice of apricot into four pieces). You can make plenty so this is perfect for the party.

Note: if there is a photo you can click to enlarge it