Comments on: Daifuku

By: Japanese Daifuku Sweets | Vegematarian

Japanese Daifuku Sweets | Vegematarian — Sun, 22 Jan 2012 21:39:36 +0000

[...] So I can’t wait to have a go at VeganYumYum’s recipe and make daifuku myself – http://veganyumyum.com/2009/03/daifuku/. Will keep you posted on how I go, it sounds like quite the cooking [...]

By: Another Solidarity Comic from the Rescue Committee | east306

Another Solidarity Comic from the Rescue Committee | east306 — Fri, 20 May 2011 05:12:10 +0000

[...] [Upper right reads "Dog" and building on the left says Harajuku. Between the building and the bodies, it says, "I'm sorry." Bottom right reads: "Police" and "Daifuku"] [...]

By: My First Mochi | Life* à la mode

My First Mochi | Life* à la mode — Fri, 08 Apr 2011 14:35:46 +0000

[...] Red Bean Mochi (Adapted from VeganYumYum’s Daifuku recipe) [...]

By: Daifuku for Breakfast | Rock Farmer

Daifuku for Breakfast | Rock Farmer — Wed, 06 Apr 2011 07:20:17 +0000

[...] it would be too complicated to make at home. Was I ever wrong – The recipe we found at VeganYumYum, made it look almost too easy to be [...]

By: Japanese dessert: beans and rice

Japanese dessert: beans and rice — Thu, 09 Dec 2010 06:48:08 +0000

[...] much better than the kind we made with 20 other children. I looked online, though, and found this recipe, which look like it’s worth a [...]

By: Today’s Challenge « The Eaten Word

Today’s Challenge « The Eaten Word — Mon, 28 Jun 2010 14:49:27 +0000

[...] today: paneer, sweet pickled onions, and sesame noodles with fresh tofu and scallion pancakes with daifuku for [...]

By: Japanese Girls’ Day and Boys’ Day « Mudpies & Butterflies

Japanese Girls’ Day and Boys’ Day « Mudpies & Butterflies — Fri, 04 Jun 2010 19:55:33 +0000

[...] diamond-shaped rice cakes made with sticky rice, sugar and potato flour. That makes them a VEGAN dish to be devoured by all. The three colors have valuable meanings: red is for chasing evil spirits [...]

By: Dena

Dena — Fri, 19 Mar 2010 03:47:07 +0000

wow, I’m so glad I found this. As a kid we had a Japanese exchange student and her parents sent over a dessert for us. I was the only one of my family that liked it and I’ve been searching for it for many years. It was made of a bean paste and something else that looks like the texture of your mochi made into a roll. and it was sweet but not too sweet and I can’t wait to try this to see if its the same or similar. what makes me excited is that if this is what i’m looking for you just gave a microwavable recipe which would be perfect for me since i’m so lazy :) thanks so much

By: mel

mel — Wed, 17 Mar 2010 03:53:09 +0000

i heard a lot of people saying that “cheap” mochi (made from the rice flour instead of the traditional way) turns out slightly grainy in texture, rather than the chewy gooshy floofly goodness that i hear so much about.
is that true with this recipe? anybody tried it?

boy, i hope not because i love the idea of cheap, convenient mochi :B

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!