Daifuku dessert, stirred taro filling

📍 stirred taro filling mixture.

300 grams of steamed taro

70 grams of sugar

1 / 2 teaspoon ground salt

30 grams of vegetable oil

100 grams of coconut milk

How to make a stirring taro filling

Steamed taro for 15 minutes or cooked and ground thoroughly.

Add sugar, salt, coconut milk and vegetable oil to the pan.

Turn on the light. Stir until the mixture is compatible and dry enough to mold.

Stay cool and form a 25-gram cube.

📍 Daifuku flour mixture

130 grams of glutinous rice flour

30 grams of oily starch

3 tablespoons granulated sugar

150 grams of water

How to make daifuku flour

Mix glutinous rice flour, oily starch, sugar and water, smoothed or stirred thoroughly.

Bring it up, set the light in the middle, stirring for 20 minutes, until the dough is cooked and silky.

Rest the dough to cool down.

Roasting enough oily flour to smell. The meat of the flour will be smooth (for mingling with hands).

Scoop out the daifuku dough, divide it 35 grams each.

Add 25 grams of stirred taro filling, wrap it mid, mold it into a round cube.

Mix the roasted oily dough thinly so as not to stick to your hands.

Trick

When stirring, the dough should be stirred continuously so as not to stick to the pan.

If you like a tight filling, a little filling can be added.

Keep it in a sealed box. Chilled before serving will be even more delicious and soft.

# Daifuku Taro Guan # Thai style Japanese dessert # Do it yourself # Taro fragrant it # Dessert menu