Soft & Delicous Cream Daifuku - Shiratamako

Method

• Divide the anko into 4 portions (20 g x 4) and shape into balls.
• Combine the shiratamako and sugar in a heatproof dish and add water little by little, stirring constantly so as not to leave lumps.
• Lightly cover with cling film and microwave at 600 W for 1 minute.
• When you find the dough partly expanded and quite translucent, stir well with a moistened plastic spatula.
• Lightly cover with cling film again and heat in a 600 W microwave for another minute or more.
• When you find the dough translucent and thick, evenly stir well.
• Sprinkle with 1 tablespoon of katakuriko to a large container and transfer the dough.
• Sprinkle another tablespoon of katakuriko.
• Stretch the dough to an even thickness (about 20 cm x 20 cm square).
• Divide the dough into 4 portions (if you use bench scraper, it will be easier to work with).
• While cooling the dough, combine the cream and sugar in a bowl.
• Whisk until almost stiff peak (stiff enough to wrap in the dough).
• Put the whisked cream in the centre of the portioned dough and top with the bean paste.
• Lift up the four corners over the the bean paste and seal well.
• Pat katakuriko in the crease.
• Put the daifuku in plastic containers to give them away as gifts.
• All your friends will be impressed.
• My mum loved them!
• With sakura-an.
• Mmmm...delicious
• With edamame paste inside.
• I feel as if I were in Sendai... tasty!
• Kintoki bean paste.