Daifuku by Suri Aziz

 

Recipe for this makes 8.

8 strawberries
Red bean paste (home made or ready made to)

Skin: 100g mochiko aka rice flour. I use regular rice flour if u can find the jap ones great :)
2 tablespoon castor sugar/fine sugar
100 to 120 ml water
Potato starch for dusting.

Mix rice flour, sugar and water in a bowl than steam for 15min.
Meanwhile, wrap all the strawberry with red bean paste and set aside.
Once skin is cooked transfer to potato starch asap. U have to cut and mould it while its hot. Store it in covered container n keep in fridge.

Other filling I made mango cream cheese and green bean durian.

Mango Cream Cheese Filling:

2 blocks of philedephia cream cheese. 3 magoes cut to ur prefrence if u wan make big balls cut it bigger, u wan make small balls cut smaller.I usually cut into 1.5cmx 1.5cm. Same thing wrap the cheese around the mango to form a ball n keep in fridge awhile let it firm up b4 wrapping with the skin.
Since the skin will be warm when u wrap u have to do it quickly so not to melt the cheese. Then put in fridge to cool and serve.

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