Original Apricot Daifuku - fresh apricots

Method

• 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.