very easy and filling

I made these shiratama using tofu.Up until middle school, I had thought that shiratama dough was made with tofu.I used 160 g of well-drained tofu.The amount of ingredients are approximate, so adjust to suit your taste.If you don't have enough tofu on hand, adjust with water.A slight depression in the middle of the dumplings will help them boil quicker. Recipe by Rurika

Rice cakes are a great healthy option but you definitely need to top them with sonething fabulous!

Do you know that sticky rice flour have lots of advantages over regular flour?Why dont bake one and serve this delicious cake with tea?

This is for my children, who love strawberry daifuku. Whenever I make ordinary ohagi rice cakes, I make these too.- Small, round and not so sour strawberries are good for this recipe. I often use saga-honoka, beni hoppe or amaou strawberries.- Make sure to wrap the bean paste or dough thinly. Otherwise, it will turn into a massive rice cake. - Refer to "My Precious Ohagi"to see how to make the bean paste filling, etc. The amount of rice is more than usual because you're using it to make ohagi. If you reduce the amount, it will be difficult to cook in the rice cooker. If you use it all for strawberry ohagi, it should make around 30. Recipe by Keyua

I figured I could make okara like this if I could do it with tofu.It was a huge success when I tried it out.I tried various combinations and ingredients, and came up with this recipe.It is full of dietary fiber, and great if you're on a diet.Rolling this into small balls helps the kinako stick better, and it is delicious.There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko

This recipe is from my nutrition education teacher. She gave me a permission to upload this recipe here.After the 2nd microwave, if the mixture is too soft and not hardening, microwave again. When you see it start to rise, it's a sign that the dough is ready. Recipe by Rurina

WALNUT RAISIN RICE CAKEA version recipe of mine based from a mistake, but it turned out so good!The mistake was that I confused the package of rice flour, to glutinous rice flour! 🤣 My supposedly, dried fruit and nuts rice bread turned into an Asian rice cake which happened to be something similar to the popular traditional treat called Yongyang Chaltteok 🤯! What a splendid happy accident this is!I made this using an oven (cause I thought I was making bread!), but the Korean way is to steam this treat. Do whatever you think is more convenient for you 😉.This recipe is gluten free, and perfect for Keto and Type O diet.Tools needed:* if for oven: 3x5" loaf pan* if for steamer large plate, or bowl than can fit your steamer* baking paper

I used to always toss out leftover rice, so I thought of a way to use it.In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains.In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx

#GoldenApron23

I had a craving for ohagi rice cakes, but if I make a lot, I end up with too many leftovers. So I came up with this recipe to easily make a small portion of mochi.It's easier to work if you put some water in a bowl for wetting your hands (since the mochi sticks to your hands)Measuring the tsubu an and rolling it into balls before microwaving the mochi makes the work easier. Recipe by Jinpiyo