Daifuku-mochi with Sliced Mochi

I rearranged the following recipe, "Chewy Daifuku Made with Cut MochiPlease adjust the microwaving time accordingly! Recipe by Mikko*mikko

I got this idea from a magazine a long time ago and made it, but the adzuki came out watery and had too much mochi, so I came up with this simple recipe for a tasty daifuku.With a tip from Cookpad user "akilala" that adding the sugar later, the daifuku won't harden as quickly, I modified my original recipe and was pleasantly surprised!! Definitely give this a try. Recipe by RIP

【 youtu.be/YRMH2KWQu68 】Strawberry daifuku is one of the most interesting versions of the traditional Japanese sweets.Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans.Daifuku is a very popular Wagashi in Japan. Wagashi shows traditional Japanese confection and is often served with Japanese tea like green tea, genmai tea and Hoji tea.

We always have leftover mochi cake after New Year's... so I transformed them into my daughter's favorite daifuku.Answering my daughter's plea for "I want to eat a big daifuku!" I usually make one daifuku per mochi cake, but two small ones are cute and easy to eat.Adjust the microwave cooking time.You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko

Slightly melted and half-thawed is delicious♪Anko version of mochi ice cream?!The origin of this recipeI love freezing things! I wondered if daifuku would become too hard when frozen (´・д・｀)I tried freezing it anyway, and yes, it was hard...But wait! When it started to thaw, it tasted like mochi ice cream, yum (´ω｀)

My parents had mochi and tsubu-an left over from the New Year's celebrations, so I bought strawberries and cream cheese to make daifuku. They were delicious.Use plenty of katakuriko.I covered strawberries with cream cheese, and then covered with tsubu-an to make "Strawberry Cream Cheese Daifuku." They were also delicious. Recipe by Harurunatsu

Since I don't have a pressure cooker, I can't boil adzuki beans, and since I live overseas, boiled adzuki is so expensive I can't afford it. I made an paste and daifuku with kidney beans, since they were the closest I could find to adzuki.When I used a can of kidney beans that were close to the expiry date, the beans settled at the bottom of the can resembled an paste already. The more sugar in the daifuku mochi, the longer they can be kept soft in the freezer. (The ratio I use is equal parts shiratamako and sugar to 2 parts water.) If you plan to consume them in 2-3 days, you can halve the amount of sugar. Recipe by byumi

I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so.In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13

I made sakura-mochi, so I made this strawberry daifuku as well.If you cook the skin too much, it becomes too dry and it does not make pretty creases. Be careful not to let it dry while cooling also! It will be better to have a little thickness as well since if it is too thin, it does not stand up. Recipe by BUNNYMOM

I received some habutae mochi and usually I get sick of these after eating 2 or 3, so I came up with a different way to eat them.Even though they're simple to make, they make a special treat.There's nothing much to it.The ice cream will melt, so eat it up as soon as you make it!There's more mochi in these than in "Yukimi Daifuku", and that's what makes them tasty. Recipe by Na-chan mama

I love traditional Japanese sweets but I don't like that anko is always so sweet.I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it.It's much easier to wrap the dumplings if you don't put in too much bean paste!Put as many black beans as you like, but I used about 8 per dumpling.I recommend using small beans.If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon

I adapted the recipe for daifuku dumplings to make ichigo daifuku (strawberry mochi dumplings). Try to use good quality shiratamako.How to wrap the dumplings: Take the dough out onto a surface dusted with katakuriko, and sprinkle more katakuriko. Spread the dough out into a flat square with your hands. Cut the dough into squares. The dough stretches, so form the dumplings while wrapping them. If the dough sticks to your hands, dust them or your hands with katakuriko. For 12 small dumplings. Recipe by mipon

There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough.I didn't know that, so I've been making mochi by mixing daikon radish and katakuriko, and eating it with sugar-soy sauce. I think the brown sugar flavored filling counteracts the odor of the daikon radish.They say that the liquid in grated daikon radish has some nutrients too, so let's use it with the grated radish.The texture of the dough will vary depending on how much liquid is in the daikon radish, so please adjust accordingly. Recipe by Toromusume

Oops! I forgot to buy chocolates for my husband! I hope this will be okay this year. This year, I substituted pre-cut mochi for the shiratamako to make it easier. I made matcha flavored ones with the time I saved.Use a pastry brush! Even sticky mochi dough can be formed easily with it. You need a pastry brush, mini spatula, non-stick parchment paper, heatproof container, plastic wrap, knife, container for double boiler. Prepare these items! Recipe by Mitsuzou

I've posted this recipe here because these daikon mochi were so well-received.I'm going to keep on experimenting with different ratios and/or measurements of the flour and katakuriko, or try mixing in other ingredients.I wonder how they'll turn out if I use joshinko or shiratamako.Maybe you should keep some liquid from the radish in case you need to adjust its firmness later.I've written to steam-fry over low heat to make them soft (so that they're edible for toddlers), but they'll also turn out amazing if you fry them over medium low heat until they're nice and crispy. Recipe by Iku..

My mother-in-law taught me this recipe for when you need to use up leftover mochi.Try wrapping the entire piece of mochi in cheese! Recipe by Pukupukuko

I usually pound mochi rice to make it, but I tried using cut mochi this time to simplify things a bit. Since I've discovered I could use cut mochi to make spongy buttered mochi, here's the recipe for you to try!I recommend you soften the store-bought mochi decently before mixing because it's quite sticky. Use homemade mochi or Japanese rice mochi for the best results.It's really soft when it's done, so please chill in the fridge (or in the freezer if you're rushing) before slicing. Take care to coat the sliced surfaces of the mochi so they don't stick together! Recipe by Rei no oryouri

I used a cookbook as reference. These have mashed strawberries in the mochi dough for a cute pink tint. The mochi dough has been improved to my liking through much trial and error.If dyeing the mochi dough pink, don't add too many strawberries or the dough will become too watery and difficult to handle. Make sure to brush off excess katakuriko from the finished product as it's not suitable for eating. Recipe by Necchan

Regular old bean paste ohagi is boring. The sesame and kinako coating makes a big difference.If you're not using bean paste, then increase the amount of rice, sesame, and kinako soy flour. Add a little sugar too. Season enough so that you can taste the salty flavor. Recipe by Puu-tan

When I saw daifuku with sandwiched strawberries and aduki beans at a Japanese confectionary shop, I thought that they'd be nice with other fillings! After I went home, I made my own daifuku with leftover shiratamako, cooked aduki beans and candied kumquats, which I had made. It was a great success.You have to work with the dough very quickly before it cools. While it's hot you have to be careful not burn yourself, so leave to cool enough to handle. If you use too much katakuriko, you might have difficulty shaping the dough into ovals. Recipe by yaburie

I love Tirol's "kinako mochi" chocolates, so I wanted to make them by myself.The mochi will turn out springier if you replace 5 g of shiratamako with 5 g of cornstarch, but work with the consistency that you like best. You will probably have a bit leftover mochi. I recommend you to eat it up or you can wrap it in plastic wrap and keep it in the fridge (for about 2 days). For 6 pieces, each using a 10 ml mold. Recipe by Makunouchi

Since I'm a mochi lover, I was so thrilled when this was served at dinner. At my insistence, my mom served it one more time, but that was it. When I asked why, she said it was too troublesome to deep fry. Then I recalled that she didn't like preparing foods that were deep-fried since it would make a mess.So, now that I'm married, I make these to my heart's content!Coating the crisp mochi in thick sauce tastes great, but it's also super tasty if you let the mochi absorb the sauce!But be careful not to let it sit for too long, or the oil will mix with the ankake sauce and affect the flavor. Recipe by Ru-ju

This kashiwa mochi has a chewy texture with the shiratamako and joshinko. I wanted to make the kashiwa mochi my Grandma used to make for me a long time ago!When you are stretching the dough, if you don't wet your hands, it will stick to your hands. But if you wet your hands too much, the red bean paste will absorb the moisture and become too soft. In that case, it will fall out of its wrap later on, so be careful. This rice cake is very sticky, so thinly grease the oak leaves with vegetable oil before wrapping. It will be easier to remove the leaves when you eat it. For 7 pieces. Recipe by Kkmamacchi

Regular strawberry daifuku are kind of boring, so I came up with this. I added strawberries to both the dough and the filling, and rather than making traditional manju, I arranged it like a sandwich. They turned out pretty cute!The firmness of the dough will vary depending on what type of shiratamako you use, so microwave for longer if your dough is still soft. Another point is to not use too much katakuriko when assembling.They don't harden over time, so they're great to bring as gifts. They look cute lined up in a box! For 4. Recipe by yaburie

We just finished pounding mochi, and tried eating it like this for lunch and it was delicious.If you have just-pounded fresh mochi, tear it up with your hands and arrange it on the place. If you have grilled mochi, dip it in hot water and then arrange it on the plate. Recipe by meg115

I created this recipe to enjoy leftover mochi. I added a small amount of sugar, and made it sweet and salty.When mochi contains a lot of water, oil will splatter while deep-frying, so dry it for 5~7 days if you can. I used smooth table salt instead of coarse salt, but you should adjust the seasoning to your liking. For with 5 pre-cut mochi squares. Recipe by Raby

This is a variation of "Okara Mochi with Rice Bran"using tofu. Incidentally, there is the same amount of vitamin B in 2 teaspoons of rice bran, as there is in 1 bowl of brown rice.You can hardly taste the rice bran after coating the mochi in kinako and light brown sugar (brown cane sugar). Adjust the amount of rice bran to your liking. Adjust the heating time according to your microwave. These mochi are made with katakuriko, so are best eaten straight away. Recipe by miyuki12

My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro

I’m excited to share one of my favorite treats with you—Mango Mochi! It’s soft, chewy, and bursting with the tropical sweetness of mango. If you’ve never tried making mochi before, don’t worry—it’s surprisingly easy and totally worth it. Whether you’re a mochi lover or just looking for a fun new dessert to try, this one’s a must. Let’s dive into making this deliciously sweet and chewy treat! Enjoy!

Here's a recipe to make Japanese sweets with canned adzuki and okara. I'm so hooked on this since it's so easy and chewy like daifuku.Adjust the amount of milk depending on the water content of the okara and the canned aduki beans. For best results, refer to the photo from Step 1. It should be slightly runny rather than too dry.Because my microwave is old, I had to heat it for 4 minutes. Start from 3 minutes and extend as necessary. The surface should be white, but not wet when touched.I used sweetened canned aduki beans. When using non-sweetened beans, add sugar to your liking. Recipe by Rinkachan