Steamed Daifuku anko Recipe
Make delicious Daifuku, traditional Japanese desserts made with steamed anko.
Equipment
- Casserole et son couvercle
- Rolling Pin
Ingredients
- 100 g sticky rice
- 150 ml water
- 60 g sugar
- 200 g anko
- potato starch or cornstarch
Instructions
- In a bowl, place the glutinous rice flour and sugar. Mix with a whisk and then add the water little by little. Mix until you get a smooth paste.
- Bring a little water to a boil in a saucepan and place your bowl inside. Cover with a lid and cook for 10 minutes. Keep an eye on the cooking process. The dough will change and become thick and shiny, you can check this with a spatula.
- Make balls of anko for the filling.
- On a work surface, generously place potato starch or cornstarch and roll out your dough with a rolling pin.
- Using a mold, glass or bowl, cut out circles of about 8-9cm.
- Then in one hand place a disc of dough and place a ball of anko on it. With your other hand, take the dough and surround the anko ball by pinching the bottom. Turn it over and your daifuku is ready!
