I love traditional Japanese sweets but I don't like that anko is always so sweet.I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it.It's much easier to wrap the dumplings if you don't put in too much bean paste!Put as many black beans as you like, but I used about 8 per dumpling.I recommend using small beans.If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon

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

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

I rearranged the following recipe, "Chewy Daifuku Made with Cut MochiPlease adjust the microwaving time accordingly! Recipe by Mikko*mikko

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

【 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 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

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

My parents had mochi and tsubu-an left over from the New Year's celebrations, so I bought strawberries and cream cheese to make daifuku. They were delicious.Use plenty of katakuriko.I covered strawberries with cream cheese, and then covered with tsubu-an to make "Strawberry Cream Cheese Daifuku." They were also delicious. Recipe by Harurunatsu

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

Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish.Use a heatproof container or any suitable container you have as a mold. Adjust the steaming time depending on how thick your cake is. You can also wrap the cake tightly with plastic wrap and freeze it. This goes well with chunky ra-yu or chili garlic oil. Recipe by Hoink