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 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

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 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'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

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

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

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

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

If you use large whole strawberries and wrap with azuki bean paste, they will be too big and they won't look as cute. Just cut them up and wrap them the way I'll show you here.These days, you see large strawberries on sale. If you buy ones that are a little damaged, just discard the damaged parts and use the rest to make these. The cut strawberries tend to yield a lot of moisture, so eat straight away after making them. They do not keep long for this reason. Recipe by Nora8722

I thought up a dessert using bananas, which are available year round.If the chocolate seems like it's getting soft during Step 6, work while keeping them chilled.The chilled chocolate melts easily and when the gyuuhi (the rice flour mixture) cools, it's hard to shape, so work quickly at Step 12.I used one bar of Meiji brand Milk Chocolate.The soy-based heavy cream that I used worked well. Recipe by Pecchin

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