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平成26年 (2014年) 9月 16日

国際課

ACCESS  Feb - March 2009

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Strawberry Daifuku



Ingredients

Strawberries 8 (medium size)

An (bean paste) 160 grams


Mochi

Shiratamako (rice flour) 150 grams

Water 1 cup

Sugar 80 grams

Water (to adjust firmness) as needed

Starch as needed


1. Wash, dry, and hull the strawberries. If a strawberry is too big, cut off enough to make it uniform with the other strawberries. Divide the an into 8 portions, cover each strawberry with it, and mold into a round shape.


2. Make the mochi. Put the shiratamako in a bowl, and slowly mix in the water. Once the mixture becomes smooth, add the sugar and mix well. Spread out a bleached cloth in the bottom of a steamer and add the mixture. Cover with a lid, and steam for 15 minutes on high heat.


3. Place the ingredients from step 2 in a pot, and warm over low heat. Check the firmness of the mixture, and knead with a spatula as you add a little bit of water. Knead and mix until the mochi starts to become transparent and it stretches when you scoop it with a spatula.


4. Sprinkle some starch in a bowl and add the mixture from step 3. Dust the entire mixture with starch and divide into 8 portions.


5. While the mochi is still warm but cool enough to handle, spread each piece into a circle and wrap the strawberries from step 1. Put the daifuku in a container that has been sprinkled with starch so they do not stick together.




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