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Before you jump to Rustic & Chunky Sweet Potato Daifuku recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are now being given more attention than ever before and there are many reasons why this is so. The overall economy is impacted by the number of men and women who are suffering from diseases such as high blood pressure, which is directly linked to poor eating habits. Even though we’re always being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that many people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make a few simple changes that can start to make a positive impact to our everyday eating habits.
One way to approach this to start seeing some results is to understand that you do not need to change everything immediately or that you have to completely get rid of certain foods from your diet. Even more crucial than completely altering your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will find that you actually prefer to eat healthy foods after you have eaten that way for some time. As with many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.
As you can see, it’s not hard to start integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to rustic & chunky sweet potato daifuku recipe. You can have rustic & chunky sweet potato daifuku using 5 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to make Rustic & Chunky Sweet Potato Daifuku:
- Provide 120 grams Shiratamako
- Prepare 200 ml Water
- Use 160 grams Anko
- Take 190 grams Sweet potato
- Provide 1 Katakuriko
Instructions to make Rustic & Chunky Sweet Potato Daifuku:
- Dice the sweet potatoes into 7 mm cubes and soak in water.
- Put the strained sweet potatoes into a heat-resistant dish. Cover with plastic wrap and microwave for 4 minutes at 600 W.
- Mix the anko into the microwaved sweet potatoes.
- Try not to mash the potatoes.
- Separate into 8 portions.
- Put the shiratamako into a heat-resistant bowl and gradually add water while stirring.
- Stir until the shiratamako dissolves and becomes thick and syrupy.
- 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.
- Since it's still stiff, use some force and stir.
- Microwave it a second time for 2 minutes. Stir it well. It will have become pretty smooth.
- 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.
- Dust a pan with lots of katakuriko, transfer the dough, and coat more on top.
- Use a bench scraper to divide into 8 portions.
- 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.
- Stretch the dough to cover the bottoms. Coat with katakuriko and it's complete.
- You can see through the transparent dough.
- They remain soft the next day.
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