Comments on: Daifuku

By: Kelly

Kelly — Fri, 05 Mar 2010 02:16:29 +0000

Ry-Guy, in this case, I’m pretty sure that the “glutinous” in the rice flour just means that it is very sticky, like glue. (GLU[E]tinous)…and, let me tell you, it is indeed very very very sticky!

By: Ry-Guy

Ry-Guy — Mon, 01 Mar 2010 23:15:22 +0000

wait, you said these were gluten-free, and yet mochiko is glutinous-rice flour. I iz confused.

By: Riechan

Riechan — Thu, 25 Feb 2010 14:26:15 +0000

looks very good!
I have my first (and only) one from a Chinese Restaurant. I loved it
I soo want to try this myself but I can’t find any rice flour around here :( *Belgium*

By: Tracy

Tracy — Wed, 16 Dec 2009 02:56:16 +0000

I had these in japan and they were amazing does anyone know where to find adzuki beans?

By: Japan meets Norwegian Christmas food: Vanilla Cloudberry Daifuku/Mochi « Dabbling in baking and bento making

Thu, 10 Dec 2009 23:56:56 +0000

[...] of this is that now that we have a microwave I wanted to try to make mochi. They look so lovely here… I sually like the ones I buy at the Asian supermarkets here, but I am not always such a big [...]

By: Deanna

Deanna — Sun, 15 Nov 2009 06:38:32 +0000

I notice some people have said that they’ve had daifuku before but the dough was different, and this might be because you can use one other type of flour for mochi – Shiratamako. I’m not really too sure what the differences are, because I only ever see Mochiko at the korean mart down the street, but eh.

Another thing that’s fun to do is to make the Azuki paste yourself (it’s azuki! ???!). Wash the beans, soak over night, and then start the fun process of boiling and straining and boiling and straining (there’s a recipe over at justhungry.com – search for Tsubu-an). I’ve never tried the store bought kind, but I have tried the commercial daifuku and if you’re like me and you don’t like the tsubu-an to be too sweet you can go ahead and add less sugar if you want.

Anyway! Great idea to put it in the microwave! I’ve been steaming it xD.

Something similar to mochi/daifuku: Dango. Mitarashi dango is my favorite! It has the glutenous rice flour, sweet-salty sauce and it’s very cute. You can even make dango with tofu in it :D.

By: Isabel

Isabel — Tue, 10 Nov 2009 18:41:01 +0000

Thanks for this recipe! These are hard to find where I live so I’ll definitely be making my own.
One big question, though…
The recipe for making anko calls for water and sugar to be heated separately. What do you do with the water after heated? Do you add it to the heated sugar in order to make the syrup?

By: aki

aki — Sat, 24 Oct 2009 17:35:09 +0000

Hi ! Happen to be here as I search home made graham cracker recipe now ! Wow, I’m really glad because I’m Japanese! and it’s surprising there are so many ppl love Mochi and Daihuku! When I made Shiratama( it’s sort of mochi) for my BF’s daughter few years ago, she couldn’t eat them! lol I thought most of foreigner( well except Asian) didn’t like the texture! Good surprise!
I’m not a vegan but definitly come here again!!Thank you!

By: Breakfasts « A Daily Thing

Breakfasts « A Daily Thing — Mon, 12 Oct 2009 22:11:45 +0000

[...] because I’m not very coordinated at 5:30, remember?). If you have ever tried making Daifuku, instead of burning your fingers and/or sticking them together with impossible to work with hot [...]

By: trach

trach — Fri, 25 Sep 2009 22:38:19 +0000

Hi, are you sur it’s edible when those’re just cooked for about 4 mn ?