Strawberry Cream Daifuku
Pillowy pink mochi wrapped around a swirl of sweet strawberry jam and fluffy whipped cream — Japan's ichigo daifuku with a dreamy creamy twist.
Fra Nutrolas kuraterte oppskriftsbibliotek
Næringsinnhold (per porsjon)
Verdier er per porsjon
2 g
Protein
38 g
Karbohydrater
7 g
Fett
Ingredienser
432 KalGlutinous rice flour (mochiko)
120 g
200 KalGranulated sugar
50 g
0 KalWater
150 ml
408 KalHeavy whipping cream
120 ml
- 58 Kal
Powdered sugar
15 g
200 KalStrawberry jam
80 g
70 KalCornstarch (for dusting)
20 g
Fremgangsmåte
- 1
Whip the heavy cream with the powdered sugar until stiff peaks form, then chill while you make the dough.
- 2
Whisk the glutinous rice flour, granulated sugar, and water into a smooth batter. Microwave in 1-minute bursts, stirring between each, until thick and translucent.
- 3
Dust a work surface generously with cornstarch, turn out the hot dough, and divide it into 6 pieces.
- 4
Flatten each piece into a disc, add a spoonful of whipped cream and a dollop of strawberry jam in the center, then pinch the edges shut and roll smooth.
- 5
Dust with more cornstarch, chill for 10 minutes to set, and serve the same day.
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