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..

I wanted to use up ripen bananas to make a sweet dessert.These are really simple and quick to make, and are sweet without sugar.Adjust the amount of katakuriko depending on the size of the banana.Top with honey or maple syrup if you prefer. Recipe by bambi

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

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

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.Be careful not burn yourself when peeling off the skins! When forming the mixture into patties, if it's too sticky, dampen your hands lightly in water. Cooking them in a liberal amount of oil will give them a nice golden color and will enhance the taste, too! Recipe by Mhimawari

Potato mochi (Imo-mochi/芋餅) is a local cuisine from Hokkaido, Japan. Because we use starch, it becomes very chewy. My favorite way is to add cheese in the middle of potato mochi. It's really nice to serve hot when the cheese is melting!

I had something like this cheese-filled potato dumpling at an izakaya (Japanese gastropub), and it was delicious so I decided to recreate it.Add the katakuriko while the potato is still hot and knead well.You can use cream cheese instead of pizza cheese. Try out various kinds of cheese! For 4 dumplings. Recipe by FarmersK

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

Since making red bean paste takes time, and I didn't have any sweet potatoes, I figured I could try using regular potatoes. And when I tried it out, they came out voluminous and were a perfect snack.If the surfaces of the dumplings dries out and the kinako doesn't stick, you can dip them quickly in hot water to get the kinako to stick.These are not sweet dumplings, but if you want to turn them into a dessert, then increase the amount of sugar or add butter to the potatoes. Recipe by Wakashinko

I had these potato mochi at a friend's house, and tried to replicate them and came up with this recipe. I based this on the popular method using katakuriko.Although it is time consuming, the texture of the potato is best when strained through a sieve. Add milk until it reaches a cream-like consistency, then add just enough katakuriko to make them firm enough to shape into balls. If you use tapioca powder instead, they will become even springy and chewier. Recipe by MsX

This kashiwa mochi has a chewy texture with the shiratamako and joshinko. I wanted to make the kashiwa mochi my Grandma used to make for me a long time ago!When you are stretching the dough, if you don't wet your hands, it will stick to your hands. But if you wet your hands too much, the red bean paste will absorb the moisture and become too soft. In that case, it will fall out of its wrap later on, so be careful. This rice cake is very sticky, so thinly grease the oak leaves with vegetable oil before wrapping. It will be easier to remove the leaves when you eat it. For 7 pieces. Recipe by Kkmamacchi

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