Since I don't have a pressure cooker, I can't boil adzuki beans, and since I live overseas, boiled adzuki is so expensive I can't afford it. I made an paste and daifuku with kidney beans, since they were the closest I could find to adzuki.When I used a can of kidney beans that were close to the expiry date, the beans settled at the bottom of the can resembled an paste already. The more sugar in the daifuku mochi, the longer they can be kept soft in the freezer. (The ratio I use is equal parts shiratamako and sugar to 2 parts water.) If you plan to consume them in 2-3 days, you can halve the amount of sugar. Recipe by byumi

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

We always have leftover mochi cake after New Year's... so I transformed them into my daughter's favorite daifuku.Answering my daughter's plea for "I want to eat a big daifuku!" I usually make one daifuku per mochi cake, but two small ones are cute and easy to eat.Adjust the microwave cooking time.You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko

I adapted the recipe for daifuku dumplings to make ichigo daifuku (strawberry mochi dumplings). Try to use good quality shiratamako.How to wrap the dumplings: Take the dough out onto a surface dusted with katakuriko, and sprinkle more katakuriko. Spread the dough out into a flat square with your hands. Cut the dough into squares. The dough stretches, so form the dumplings while wrapping them. If the dough sticks to your hands, dust them or your hands with katakuriko. For 12 small dumplings. Recipe by mipon

【 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 read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image.I used canned sweet white bean paste, which I always have in stock.If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead.You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13

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

I love user "chikappe"'s yatsuhashi dough, so I derived my recipe from that.If you master the sticky chewy rice dough, you can use it in many ways! Try wrapping it around different kinds of bean paste or fruits, or varying the wrapping technique, and have fun.If you are making the dumplings in advance, the strawberries may get watery, so watch out for that. (If they're made the same day they're eaten, it's not a problem.) Recipe by Santa

Here's the third recipe in my panda series. This one's perfect for hot summers.Don't add all of the water at once during Step 7. Add a little bit at a time while keeping your eye on the consistency. Knead the dough thoroughly at this stage, and you'll have really soft and chewy shiratama dumplings. Recipe by Pichan plus

I made these for New Years, and everyone from the kids to my elderly grandparents loved them. These are great because they can be made whenever you feel like it, without taking much time, and can be made simply in the microwave. I think these would be really welcomed by the elderly as a Valentine's Day gift.The mochi dough is on the soft side, so if it's hard to handle, leave to cool down for 1-2 minutes. The dumplings should be on the small side, for a better flavor and texture balance. In step 3, you can blend the filling ingredients in a food processor. Please adjust the microwave time depending on your microwave oven. For 11-13 portions. Recipe by miyuki12

Although my child has food allergies, I wanted his to eat the same things as his brothers. That's how this recipe came about.It's better to stir the mochi for a couple of times when microwaving.Watch the mochi and adjust heating time (our microwave was at 700 W). The results will vary depending on the kind of mochi. Recipe by Toshihaya

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