Kuri-kinton Yukimi Daifuku ｜ kattyanneru / Katchanneru-san's recipe transcription

Put fresh cream and granulated sugar in a bowl and whisk with a whisk.
Spread the cream on the wrap and put about 1 teaspoon of kuri-kinton in the center.
Wrap the kuri-kinton in fresh cream using a wrap.
After wrapping, chill in the refrigerator for 1-2 hours to harden.

When the cream has hardened, remove the wrap.
After removing the plastic wrap, keep it in the freezer.

Put the cutted rice cake in a heat-resistant container, add sugar and water, and heat it in a 600w microwave oven for 1 minute and 30 seconds.
When the mochi is soft, knead it with a spatula.
Spread the potato starch on a plate, take out the kneaded mochi, and tear it by hand to divide it into three equal parts.
Spread on plastic wrap to a size that can wrap the cream of 2.

Take 2 out of the freezer and place it in the center of the stretched rice cake.
Wrap the mochi around the cream while wrapping it in a wrap.
Cool it in the freezer for about 20 minutes so that the mochi does not harden, and you're done.