Easy Recipe: Original Apricot Daifuku

Cooking Original Apricot Daifuku Needs 7 Ingredients And 10 Steps

Original Apricot Daifuku is one of popular Food. Fruit produced by plant. Fruit is very special goo taste it got from the tree or plant are planted by people to get the fruit. Original Apricot Daifuku is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Original Apricot Daifuku has one special taste and smell. Original Apricot Daifuku also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Original Apricot Daifuku.

Tutorial Cooking Of Original Apricot Daifuku

Original Apricot Daifuku 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

  1. You need to prepare 4 of to 5 Fresh apricots (canned or preserved are okay too).
  2. Prepare 2 tbsp of Sugar.
  3. Prepare 150 grams of *Shiratamako.
  4. You need to prepare 150 grams of *Sugar.
  5. You need to prepare 220 ml of *Water.
  6. You need to prepare 80 of to 100 grams An.
  7. Prepare 1 of Katakuriko (dusting flour, coating flour).

Original Apricot Daifuku step by 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..
  2. Drain the liquid and pat dry them with kitchen paper. When using canned or preserved apricots, skip Step 1..
  3. Fill the indent with a rounded portion of an (photo shows shiro-an)..
  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)..
  5. Put the hot gyuhi from Step 4 in a shallow container that is dusted with katakuriko. Divide the hot gyuhi into equal portions..
  6. Stretch the portioned gyuhi on your dusted palm. Be careful not to burn your palm with sticky hot dough..
  7. Put a filled apricots from Step 3 onto the stretched gyuhi and wrap it by stretching the edges towards the center..
  8. Put the seam side down and that's it. The apricot's color looks beautiful through the translucent skin..
  9. Daifuku skin is sticky, so put a lot of katakuriko at the bottom or use a sheet of parchment paper..
  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..

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