Original Apricot Daifuku
Original Apricot Daifuku

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, original apricot daifuku. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Original Apricot Daifuku is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Original Apricot Daifuku is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have original apricot daifuku using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Original Apricot Daifuku:
  1. Get 4 to 5 Fresh apricots (canned or preserved are okay too)
  2. Prepare 2 tbsp Sugar
  3. Get 150 grams *Shiratamako
  4. Get 150 grams *Sugar
  5. Take 220 ml *Water
  6. Prepare 80 to 100 grams An
  7. Prepare 1 Katakuriko (dusting flour, coating flour)
Instructions to make Original Apricot Daifuku:
  1. 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.
  2. Drain the liquid and pat dry them with kitchen paper. When using canned or preserved apricots, skip Step 1.
  3. Fill the indent with a rounded portion of an (photo shows shiro-an).
  4. 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).
  5. Put the hot gyuhi from Step 4 in a shallow container that is dusted with katakuriko. Divide the hot gyuhi into equal portions.
  6. Stretch the portioned gyuhi on your dusted palm. Be careful not to burn your palm with sticky hot dough.
  7. Put a filled apricots from Step 3 onto the stretched gyuhi and wrap it by stretching the edges towards the center.
  8. Put the seam side down and that's it. The apricot's color looks beautiful through the translucent skin.
  9. Daifuku skin is sticky, so put a lot of katakuriko at the bottom or use a sheet of parchment paper.
  10. 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.

So that is going to wrap it up with this exceptional food original apricot daifuku recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!