Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rustic & chunky sweet potato daifuku. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Rustic & Chunky Sweet Potato Daifuku is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Rustic & Chunky Sweet Potato Daifuku is something that I’ve loved my entire life. They are fine and they look wonderful.
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To get started with this particular recipe, we must prepare a few ingredients. You can have rustic & chunky sweet potato daifuku using 5 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Rustic & Chunky Sweet Potato Daifuku:
- Make ready 120 grams Shiratamako
- Prepare 200 ml Water
- Make ready 160 grams Anko
- Take 190 grams Sweet potato
- Take 1 Katakuriko
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Instructions to make Rustic & Chunky Sweet Potato Daifuku:
- Dice the sweet potatoes into 7 mm cubes and soak in water.
- Put the strained sweet potatoes into a heat-resistant dish. Cover with plastic wrap and microwave for 4 minutes at 600 W.
- Mix the anko into the microwaved sweet potatoes.
- Try not to mash the potatoes.
- Separate into 8 portions.
- Put the shiratamako into a heat-resistant bowl and gradually add water while stirring.
- Stir until the shiratamako dissolves and becomes thick and syrupy.
- Lightly cover with plastic wrap and microwave for about 2 minutes. Remove and stir well. It should look like the picture when you take it out.
- Since it's still stiff, use some force and stir.
- Microwave it a second time for 2 minutes. Stir it well. It will have become pretty smooth.
- Microwave it a last time for 1-1.5 minutes. Stir it. It should be transparent. The stretchy dough is finished. It should be nice and soft.
- Dust a pan with lots of katakuriko, transfer the dough, and coat more on top.
- Use a bench scraper to divide into 8 portions.
- Stretch it out to be as round as possible and lay the Step 5 portion over like a blanket. Covering from the top makes it easier to stretch.
- Stretch the dough to cover the bottoms. Coat with katakuriko and it's complete.
- You can see through the transparent dough.
- They remain soft the next day.
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