Prepare the custard cream. I used user "Panko625's" custard cream recipe. Use half of the recipe amount.
Wrap the finished cream tightly with plastic wrap and put it in the refrigerator to chill. If you're in a hurry, you can put the cream in an aluminum tray and chill in the freezer.
Make the caramel sauce. Put the sugar and water into a pot and turn on the heat. Shake the pot and when the sauce starts to turn brown, add the hot water and turn off the heat. It will splatter, so be careful.
Once it has cooled, reheat again, add the ● katakuriko slurry and mix. Turn off the heat and transfer to a plate to cool. It should be sticky.
Before making the gyuuhi dough, prepare the fillings. Take half of the chilled cream from Step 2 and divide it into 5 equal portions.
Lay out a sheet of plastic wrap and lightly spread out the cream with your hand. Use two spoons to place 1/5 of the caramel sauce on top of the cream.
Now use the wrap to press the cream into a ball. It's really hard to completely cover the caramel cream, but don't worry about it too much Make 5 of these and chill in the fridge.
Make the gyuuhi dough. Put the ingredients into a heatproof bowl, mix well and cover loosely with plastic wrap. Microwave for 1 minute 10-20 seconds. Mix and microwave for 30 seconds more.
If necessary, microwave once more for 30 seconds and then mix well with a rubber spatula. When the dough becomes glossy, dust a tray with katakuriko and divide into 5 portions.
Sprinkle the gyuuhi dough with katakuriko and spread it out. Place the cream from Step 7 on top and wrap the dough around it.
The cream was soft, so the shape turned out somewhat oval.
The original photo. If the caramel sauce burns, the color is different. Making the custard a little firmer makes it easier to wrap.
Story Behind this Recipe
I've been seeing pudding daifuku at the supermarket lately. At first, I wasn't interested, but then I noticed that they seemed to be selling, so I took a stab at making them at home. I love to challenge myself, and thus this recipe was born!
When making the caramel sauce, if the caramel seems too firm, add 1 tablespoon hot water, spread it around the pan, then add katakuriko dissolved in water, give it a quick stir and turn off the heat immediately. If you don't remove it from the heat right away, it will harden. It's best to make the custard cream ahead of time.