Strawberry & Skyr Daifuku

📝 Ingredients

• 100 g glutinous rice flour
• 60 g caster sugar (50 for the dough, 10 for the skyr)
• 150 ml water
• 8 medium strawberries (about 20 g each)
• 160 g plain skyr 0%
• ½ tsp vanilla extract
• 30 g cornflour (for the work surface)

🍴 Utensils

• Microwave-safe bowl
• Whisk
• Spatula
• Knife
• Baking paper
• Pastry brush

📖 Steps

1. Gently wash the strawberries, remove the stalks and dry them carefully with kitchen paper: they must be completely dry, otherwise the dough won't stick. Mix the skyr with 10 g of sugar and the vanilla.
2. Line a small plate with baking paper. Place 8 heaped spoonfuls of vanilla skyr (about 20 g each) on it and press a strawberry, tip pointing up, into each mound. Put in the freezer for 25 min, until the skyr is firm to the touch.
3. About 10 min before the freezing time is up, make the dough: in a microwave-safe bowl, whisk the glutinous rice flour, 50 g of sugar and the water until smooth and runny, with no lumps. Cover with a plate.
4. Microwave for 1 min (800 to 900 W), then stir vigorously with a wet spatula. Repeat for 1 min, stir, then another 30 s to 1 min: the dough is ready when it is translucent, very stretchy and sticky, with no white patches left.
5. Generously dust the work surface with cornflour. Turn the hot dough out onto it, dust it with cornflour too and flatten it with well-floured hands into a rectangle about 1 cm thick. Never touch it without cornflour on your hands: it is extremely sticky.
6. Cut the dough into 8 equal pieces with a floured knife. Flatten each piece into a disc about 8 cm across, slightly thinner at the edges than in the centre, so the seal isn't too thick.
7. Place a strawberry with its skyr, tip pointing down, in the centre of a disc. Bring the dough up all around it, stretching it gently, and pinch firmly to seal. Turn the bite over, seam side down, and roll it between your palms to round it. Repeat with the rest.
8. Brush off the excess cornflour with a dry pastry brush. Leave to rest for 10 min at room temperature so the skyr centre is no longer icy, then eat within 2 hours: in the fridge, the dough hardens quickly.