These strawberry daifuku (rice cake dumplings) are easily prepared using soft dough called "gyuuhi" that you make in a microwave. These look cute wrapped in the usual way, but changing the shape just a little makes them look really adorable. This recipe shows you an easy way to shape them.
Wash the strawberries and remove the stems. Divide the anko sweet bean paste into equal portions (You can use any type of anko that you like. This time I used tsubu-an, the chunky type.)
Cover the strawberries with the anko sweet bean paste, but leave the tops of the strawberries uncovered.
Put the A. ingredients into a microwave-safe bowl and mix together. Cover in plastic wrap and microwave for about 3 minutes (for a 700 watt microwave).
Mix well with a heat-proof silicone or wooden spatula.
Place on a plate sprinkled with katakuriko. Divide the dough into equal portions.
Keeping in mind the size of the strawberries, use your hands to flatten and stretch each piece of the dough into a thin circle, then cut in half.
Wrap the strawberries from step (2) in the thin pieces of dough, as though you were putting kimonos on the strawberries. (You can cover the bottoms or leave them open).
They're done...oops, I just realized I wrapped the kimonos the wrong way around, so they look like princes instead of princesses!
If you mix in a little bit of red food coloring at step (3), you can make pink strawberry princesses.
To make regular strawberry daifuku, just wrap the strawberries in the usual way.
Cut open the daifuku to find a big juicy strawberry inside!
Story Behind this Recipe
I love strawberry daifuku. Making them at home is really cheap, so I don't buy them. (I couldn't afford to buy them... my kids can easily eat 3 or 4 daifuku each... ). These are easy to carry so I would recommend them as small gifts too.
The number of daifuku you can make will depend on the size of your strawberries. I used large strawberries this time, so with this recipe I was able to make 6 daifuku.