How to Prepare Award-winning Rustic & Chunky Sweet Potato Daifuku

Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, Easiest Way to Prepare Perfect Rustic & Chunky Sweet Potato Daifuku. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rustic & Chunky Sweet Potato Daifuku, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rustic & Chunky Sweet Potato Daifuku delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rustic & Chunky Sweet Potato Daifuku is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can have Rustic & Chunky Sweet Potato Daifuku using 5 ingredients and 17 steps. Here is how you cook it.

I combined several recipes I found on Cookpad and made a spin off. Step 2: For the sweet potatoes, don't mash or pass through a sieve to smoothen. Leave them cubed when microwaving. Step 5: The mixture will be easier to form into balls if you put a little bit of water in your hands. Steps 8-11: If you place a damp towel underneath the bowl when you're stirring, the bowl won't move. Step 12: It's hot, so be careful. Coat quickly with katakuriko. Recipe by Lalako

Ingredients and spices that need to be Prepare to make Rustic & Chunky Sweet Potato Daifuku:

1. 120 grams Shiratamako
2. 200 ml Water
3. 160 grams Anko
4. 190 grams Sweet potato
5. 1 Katakuriko

Steps to make to make Rustic & Chunky Sweet Potato Daifuku

1. Dice the sweet potatoes into 7 mm cubes and soak in water.
2. Put the strained sweet potatoes into a heat-resistant dish. Cover with plastic wrap and microwave for 4 minutes at 600 W.
3. Mix the anko into the microwaved sweet potatoes.
4. Try not to mash the potatoes.
5. Separate into 8 portions.
6. Put the shiratamako into a heat-resistant bowl and gradually add water while stirring.
7. Stir until the shiratamako dissolves and becomes thick and syrupy.
8. Lightly cover with plastic wrap and microwave for about 2 minutes. Remove and stir well. It should look like the picture when you take it out.
9. Since it's still stiff, use some force and stir.
10. Microwave it a second time for 2 minutes. Stir it well. It will have become pretty smooth.
11. Microwave it a last time for 1-1.5 minutes. Stir it. It should be transparent. The stretchy dough is finished. It should be nice and soft.
12. Dust a pan with lots of katakuriko, transfer the dough, and coat more on top.
13. Use a bench scraper to divide into 8 portions.
14. Stretch it out to be as round as possible and lay the Step 5 portion over like a blanket. Covering from the top makes it easier to stretch.
15. Stretch the dough to cover the bottoms. Coat with katakuriko and it's complete.
16. You can see through the transparent dough.
17. They remain soft the next day.

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