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

The sweetness of mochi ice cream and the savory taste of cheese go perfectly together! It's easy to make and great for breakfast!The origin of this recipeI decided to try out a trending idea. Haha

I've been seeing pudding daifuku at the supermarket lately. At first, I wasn't interested, but then I noticed that they seemed to be selling, so I took a stab at making them at home. I love to challenge myself, and thus this recipe was born!When making the caramel sauce, if the caramel seems too firm, add 1 tablespoon hot water, spread it around the pan, then add katakuriko dissolved in water, give it a quick stir and turn off the heat immediately. If you don't remove it from the heat right away, it will harden. It's best to make the custard cream ahead of time. Recipe by Risoa 51

If you make just the mochi skin and freeze it, you can enjoy Yukimi-style treats with your favorite ice cream anytime...☆ This recipe creates a mochi that doesn't harden even when frozen!The Story Behind This RecipeWhile living abroad, I really wanted to eat my favorite Yukimi Daifuku, so I experimented with the ingredients and steps until I finally succeeded. If you share this recipe online, please link to this Cookpad page (*^^*).

I learned this recipe at a cooking class and I arranged it to my liking.Be careful not to burn yourself when you touch the dough just after microwaving, it is so hot. Do not put the cream on the dough if it's still hot or the cream will melt. Any bean paste is good such as shiro-an, sakura-an, edamame or matcha. Wrap a strawberry with bean paste first and you can make strawberry daifuku. After three days in the fridge, the dough was still soft although it's best freshly made. I'd suggest you enjoy them as soon as possible. If you use a bench scraper, it will be easier to cut through the dough. For 4 tasty daifuku. Recipe by Gakkoiburi

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

I first started making these after seeing a friend make them, but I modified the recipe a little to make it my own.You have to work very quickly when making these, so it's very challenging to try to make them alone and also take photos. For 12-14 or 16-18 daifuku. Recipe by sweet89

I really wanted to eat daifuku just like you can buy in stores. The dough works up so quickly in a microwave! Making them is so much cheaper. Plus you can fill them up with all your favorite things. I cut them in half for the pictures so you could see the fillings. But it's really hard to cut soft daifuku, so they don't look too great in the pictures, but they still taste so good!The suggested six daifuku are just a guideline. Depending on how much of the ingredients you have and how large you make the daifuku, the number you wind up with may be different. When you're freezing the fillings, spread on parchment paper. For 6 servings. Recipe by nokko.t

I made plenty of yuzu tea which is supposed to be rejuvenative but I haven't been able to use it all. So I decided to use in a snack that I could share with friends and decided on daifuku.The microwave cooking times are for a 500-600W microwave. If the jam is a bit hard, try adding 1 tablespoon water to it. If you get anko or katakuriko on the seam it will be hard to close up so be careful. Recipe by Risoa 51

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

Strawberry daifukus sold at my relative's Japanese confectionary shop were so cute, I decided to create my own.Check the sweetness and adjust the amount of sugar and condensed milk to your taste.For normal strawberry daifukus, substitute water for milk, and sugar for condensed milk. Recipe by cherry

Share the kitchen with your kids! I thought of making that kind of recipes into a series."Cooking together with kids! Vol. 1" Recipe by bonitacafe