We can cook Original Apricot Daifuku by using 7 ingredients and 10 steps. Here is how you achieve Original Apricot Daifuku.
Ingredients of Original Apricot Daifuku
- You need to prepare 4 of to 5 Fresh apricots (canned or preserved are okay too).
- Prepare 2 tbsp of Sugar.
- Prepare 150 grams of *Shiratamako.
- You need to prepare 150 grams of *Sugar.
- You need to prepare 220 ml of *Water.
- You need to prepare 80 of to 100 grams An.
- Prepare 1 of Katakuriko (dusting flour, coating flour).
Original Apricot Daifuku step by step
- 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..
- Drain the liquid and pat dry them with kitchen paper. When using canned or preserved apricots, skip Step 1..
- Fill the indent with a rounded portion of an (photo shows shiro-an)..
- 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)..
- Put the hot gyuhi from Step 4 in a shallow container that is dusted with katakuriko. Divide the hot gyuhi into equal portions..
- Stretch the portioned gyuhi on your dusted palm. Be careful not to burn your palm with sticky hot dough..
- Put a filled apricots from Step 3 onto the stretched gyuhi and wrap it by stretching the edges towards the center..
- Put the seam side down and that's it. The apricot's color looks beautiful through the translucent skin..
- Daifuku skin is sticky, so put a lot of katakuriko at the bottom or use a sheet of parchment paper..
- 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..
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