These dango dumplings are for the Moon Gazing Festival.I made them with tofu to make them soft and chewy.The tofu's moisture varies so adjust accordingly.If you make a lot of dumplings, you can store it in the freezer. Pat dry and wrap in cling film to freeze.The best way to defrost them is to put the frozen dumplings in a heat-resistant container with water, and microwave for 1~2 minutes. Drain and rinse in cold water. They're as nice as freshly made ones. For 2 servings. Recipe by Ka madam

I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day. Recipe by Renbasu

Rice dumpling is one of the easiest Japanese sweets. And sauce is a bit southern taste with coconut milk.

I read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image.I used canned sweet white bean paste, which I always have in stock.If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead.You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13

I came up with this tofu shiratamako-based dumpling that's soft and delicious even the following day. Both my daughter and I love kinako!For those who prefer soft dumplings, try with 100 g of tofu. This recipe gives them the firmness of skewered dumplings (like the tri-color dumplings).Be careful not to burn yourself when dropping them into boiling water.They also taste great hot.Top them with anko (sweetened red bean paste), ice cream, or whipped cream. Recipe by Minori105.

I made these because I wanted to make dango perfect for cherry blossom viewing.If you don't cool the dango in ice water after you boil them, they'll end up really sticky. If that happens, you can brown them a bit in a pan or coat in kinako. Recipe by Asamato

When I first saw Kumamon, he reminded me of my recipe for "Black Rilakkuma" so I thought I could probably make it.It's hard for small children to bite through nori seaweed so I would suggest sticking a smaller amount of nori seaweed over the top, if you're serving this to younger folks. Recipe by Kerorabu

Ohagi (rice cake covered with anko bean paste) is nice too, but I wanted something sakura-color for the annual festival.If you can cook rice and make rice balls, you're adept for this recipe! Recipe by Chamachama

When I feed rice dumplings to my 3 year old son, I put anko in the center to avoid getting his mouth and face sticky from anko. He can eat it easier this way, and he stopped complaining,"No more bean paste!" It works perfectly.The key is making the bean paste balls and freezing them beforehand. You can use unfrozen bean paste, but it will be difficult to wrap in the dough, because the dough might not be stretchy enough. It's easier to wrap frozen ones and they keep well in the freezer, so you're killing two birds with one stone. The bean paste is easy to defrost, so it's convenient to use for other recipes too. Also, the frozen koshi-an balls are delicious eaten straight from the freezer! Recipe by Makoto317

This is my mum's way of making these.Take a tiny bit of the food colouring on the tip of a toothpick. Adjust the colour by adding it little by little to create a very pale pink colour. Before cooking the rice, stir well to distribute the colouring evenly. More sugar helps preserve the moistness of the sakura-mochi. Chill the adzuki bean paste in the fridge. It's easier to handle or shape when chilled. Measure exact tablespoons of adzuki bean paste for quick measuring and suitable amounts. Scoop the bean paste with a spoon, wrap it in the mochi rice, then wrap each in a cherry leaf. This should be done in one go. Store the leftover adzuki bean paste in a plastic bag in the freezer; flatten it and score with lines to separate into tablespoon portions. Freeze it until required. Break off only as much as you need. Recipe by happyblessing

I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO

I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf...I wanted to make a sakura mochi easily, so I came up with this recipe.-A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red.-A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty