I am the type that always has toast in the morning!I'll introduce my breakfast repertoire.Sweeten the kinako to your desired sweetness.The cheese can be shredded or sliced, either is okay! Recipe by Maca

This is the original mochi ice cream toast. It's a toast with gooey cheese and chewy mochi ice cream. I look forward to your feedback!The story behind this recipeI wanted to discover a new way to enjoy mochi ice cream, so I created this recipe.

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 (*^^*).

It's amazing how easy it is to make marshmallows at home... You can adjust the sweetness, and they taste better homemade!!The origin of this recipeI wanted to try making marshmallows that my kids love...

I have so many kinds of furikake that I don't use it all, so I decided to try to it on toast.Find your favorite version by testing out various kinds of furikake. Recipe by Mamyuchoko

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 used kuromitsu on the usual cream cheese on toast instead of honey or maple syrup.I used Yumimari-san's recipe for kuromitsu. You can triple the amount of brown sugar by using that sold at a 100 yen shop, so it's really cheap. Recipe by Nekorin222

I wanted to use up my remaining cream cheese.You can store these in the freezer. Defrost in the refrigerator. If you eat them half-thawed, they'll taste just like ice cream mochi. Recipe by olive11

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 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

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 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