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..

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

Okara is so cheap, yet it's packed with nutrients. I wanted to cook it in a way that's simple, but tasty enough to not get tired of.If the mochi hardens after letting the mochi sit a while, cover it with plastic wrap again and microwave it for a few seconds.The heating time will depend on how much mochi you make, so check on it as you heat.If you're making 3 mochi, 1 minute should be enough to make it nice and chewy. Recipe by Humpty 6

One day I came home late from work, and stared at a tofu that was in the fridge. And I was like, "What can I make from this? Deep fried tofu? I can't be bothered with deep frying... so can I make something simple?" So I make this, and it was amazingly delicious. So it's now become a family favorite for when we need one extra dish on the dining table.Work quickly once you add the mentsuyu!!You can just eyeball the ingredient quantities! Recipe by Kuiishinbouneko

If you’re a fan of sweet, chewy desserts, you’re going to love this Strawberry Mochi! It’s got that soft, sticky texture we all crave, with the perfect burst of juicy strawberry flavor inside. This is such an easy and fun treat to make at home, and it’s a great way to enjoy the sweetness of strawberries in a whole new way. Let’s dive in and make this delicious treat together! Enjoy!

I received a lot of sweet potatoes.You can steam the sweet potato in Step 2. The mashed sweet potato has to be hot enough to melt cheese in Step 4, so warm it up if it cools. Recipe by Mana mama

I made it because I wanted to eat it... For 3 servings. Recipe by oririosan

This is the kabocha version of "Easy Addictive ! Taro Mochi " which I introduced before.Please adjust the amount of sugar as you like. If you don't have a food processor, you can probably use hands to mash and knead the squash Wetting your hands makes the shaping process easier. Recipe by Natural1975

I tried making some oyaki-style dumplings with potatoes.You can use dried mashed potatoes instead of normal potatoes if you'd prefer. In that case, adjust the amount of water until you get a dough that's the same consistency as your ear lobe. Recipe by ryna_barbiegirl

We received a bunch of mochi for my daughters first birthday and I cut it up and then left it in the freezer for ages. To be honest, I don't really like mochi, but it's considered lucky so it didn't seem right to throw it away.Then I saw a recipe that involved kneading cooked rice into bread dough so I thought, maybe you can make bread with mochi too!?After heating and melting the mochi, add water back to the mix to bring it to 220 g. A lot of water is lost in the heating process.Every oven is different and has it's own quirks, so please adjust this recipe based on how you know your oven works. The information here is just how it works best in my oven. Recipe by Chibato

Chewy Sweet Potato Mochi Cakes are a delicious and comforting snack made with soft mashed sweet potatoes and glutinous rice flour. Coated in nutty white sesame seeds and pan-fried until golden, these cakes have a chewy texture and a lightly sweet flavor. Perfect for a quick treat or dessert, they’re easy to make and loved by all ages! Enjoy!

I wanted to make a simple sweet with what I had in my house. I made this up over 10 years ago.Mix it together beforehand to prevent lumps. Recipe by mariybis