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

You can cook "Strawberry daifuku" with a kitchen microwave, it’s popular as spring seasonal sweets in Japan.

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

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 love strawberry daifuku. Making them at home is really cheap, so I don't buy them. (I couldn't afford to buy them... my kids can easily eat 3 or 4 daifuku each... ). These are easy to carry so I would recommend them as small gifts too.The number of daifuku you can make will depend on the size of your strawberries. I used large strawberries this time, so with this recipe I was able to make 6 daifuku. Recipe by Yukiline

I really wanted to whip up some cute strawberry daifuku.When wrapping the strawberry in the mochi dough, it's important to keep the stem-side at the bottom. Recipe by decocookie

My husband uttered the word "Daifuku" just when I was thinking about making sweets with fresh ripe apricots. So, I tried making apricot daifuku.Heating the apricots together with sugar enhances the and sour taste with rich flavor. Shiro-an looks beautiful and cool, but using regular adzuki bean paste is fine too.Adjust the heating time according to microwave and container. I used a 750 W microwave. Recipe by olive11

【 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.

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'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

One of my favorite desserts! The juiciness of the strawberry and the chewy mochi dough pair so well together.

I thought of this recipe for a sweets contest using walnuts. I knew that mochi with walnuts is delicious, but I wanted to make this combination even more delicious.Boiling the heavy cream will cause it to separate, so do not let it boil.Be quick after Step 10, as it dries out quickly!! If you can't shape the daifuku well, use plastic wrap. It's better to avoid reheating these in the microwave even they have hardened...it may be better to use mizuame instead of sugar water. Recipe by Tanpopo coffee