Crazy display

I saw this display at a nearby hardware store. They stack the bunch of packages up to almost the ceiling.
Which one would you want to pull out? I kept my distance from them. How could you make up if that tower of packages had collapsed by your choice?
It’s a package of kagami-mochi for the new years days.

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‘Strawberry Daifuku’ recipe/いちご大福のつくり方

This is my hand made strawberry daifuku. What do you think? It looks pretty good for the first time, isn’t it??
I was so surprised that I knew how to make it was so easy. I wonder if you could get glutinous rice powder in your neighbor, but if you could, try to make it once. It’s easy and so YUMMY!!

Ingredient:
●glutinous rice powder    3 and 1/2 oz
●sugar    3/4 oz
●water    3/4 cup
●6 (small)strawberries
●anko/sweetened red beans paste    1 oz x 6
●corn starch or potato starch enough for flouring the dough

1) Make 6 anko balls with strawberries. Remain the top of a strawberry out a little bit, and it looks pretty when you finish it.

 

 
2) Put glutinous powder and sugar into the heat -proof bowl and whisk well.
3) Pour water little by little until it dissolved completely.

 

 

 

4) Wrap the bowl with plastic-wrap roughly and microwave it for 2 minutes at 500w.
5) Mix and knead it very well with a moistened spatula.

 

 

 

6) Microwave it again for 2 minutes at 500w. After that, it’ll be sticky and shiny. Knead it very well.

 

 

 

7) Finally, microwave it again for one more minute at 500w, and knead well. Now you finished the dough.

 

 

 

8)Spread over the dough on a tub powdered with starch in advance and fold it in half.

 

 

 

9)Cut it into 6 pieces. Be careful not to be burned because the dough is very hot.

 

 

 

10)Put one piece of dough on top of an anko ball with strawberry. Spread the dough over a ball from top to bottom. Flour all over the cake with starch to prevent from sticking.

 

 

Some tips about the rice powder;
In Japan, you can get several types of rice powder.
Shiratama-ko is powder of 100% glutinous rice

 

 

 

Joshin-ko is powder of 100% non-sticky rice. (this type of rice is called uruchi-mai/うるち米. It’s not glutinous rice and we eat this uruchi-rice as a staple in our diet.

 

 

Dango-ko is blended powder with glutinous rice and non-sticky rice in fifty-fifty.

 

 

 

You can choose one of these rice powders depend on your favor. For instance, if you like more sticky dough, you should make the dough with Shiratama-ko/100% glutinous rice. If you like less sticky, you can make it with Dango-ko or you can mix Shiratama-ko and Joshin-ko in fifty-fifty by yourself.

This is a bag of ready-made anko. I skipped making it from scratch at this time.

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Strawberry Daifuku/いちご大福

Strawberry Daifuku is a variation of Daifuku. It appeared about 30 yeas ago, so it’s not a traditional daifuku. I remember I felt a little bit weird when I ate it at first time, but now I’m addicted with it.

It contains a strawberry, cream, custard, and anko/sweetened red beans paste.

You can see how soft and fluffy! ふわふわぁ～

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