Daifuku Mochi Recipe - Japanese Cooking 101

sounds delicious!!

Really want to make this

Ima make this now

Thank you so much for making non-microwave version. I have been trying to make this without the microwave and I could not find the recipe. Thank you again. 😀😀😀

can you make spicy curry please.

How do they keep?
Thanks for the recipe!!

Soooo much sugar!!

what if we dont have a mochi flour??

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What is the diference between rice flour and sweet rice flour ?

Thank you for this recipe I love Japanese sweet. Can I replace refined sugar free for the white sugar kindly advise

Oishi

Thank you for this recipe !!
Can you make a video for white bean sweet paste (Shiro-an?) ? Pleeeeeeeease ?? :)

I imagine to make strawberry daifuku, you just need to substitute the anko paste with a whole strawberry? It's my favourite daifuku filling.

Japanese sweets are so expensive were I live at $45 for a box, but they're delicious.

What is a substitute for mochiko

i never knew it needed sooo much sugar o_o

Looks so good...

That's too much sugar.....

beautiful, thank you!

There is lumps of sugar in my mochi, i can feel the sugar crystal in my mouth :(

I'm in love with your channel haha💓💓

My mochi turned out good. Thank you so much. I got one question, can I put milk instead of water?

Hi there.. I've just discovered your channel.. what if I just have rice flour available but not sweet rice flour? What can I do?

Can we add the sugar while mixing the flour and water, then skip the second cooking stage?

This is mochi, right?!

Can I make diy mochiko flower from just rice flower? Because I can't buy it anywhere in my country 😕

Yes, WAY too much sugar: Never saw such loaded mochi! I made it with 3/4 less sugar - turned out the same texture; more tolerable. Actually, measure the sugar by adding slowly and tasting it, till you get to the sweetness you like. Also, she failed to disclose a VERY IMPORTANT detail: Do not let this thing cool off!!! You will end up with a rubber blob: unmanageable! Work with it while it is still lukewarm and soft! Once they are ready; refrigerate them for a couple of hours, to settle. P.S.: I made two batches: one in the microwave and one in the steamer. Both turned out well, the microwave one gets a bit drier. The steamer one took longer than 20 min. for me. - more like 25-30 - till it turned translucent.

Your cooking method doesn't work at ALL!! After adding the sugar, like in the video, it became this rubber strand and didnt get to the texture as in the video. Did you miss anything in the video?!!? Wasted 2 hours of my time.

After failing with your video, I asked around and did more research. Your recipe with sugar is crazy... And messed up the dough making it totally useless. So please review your Video.

how much of flour, sugar and water?

I didn't have this rice flour. I have regular glutinous rice flour. If you have this, I had a successful dough at 1 and a half cups flour and same amount of water and just a little more to make it wet enough. I steamed that for 30 minutes. Here is where it does not work. I tried melting the sugar with the dough in a pan but it clumped up and never combined fully. Tomorrow, I am going to make a sugar syrup and mix it with the flour then steam with same amount of water. And like another half cup sugar. Maybe 1/4, I haven't decided yet.

Здравствуйте !! Переводите пожалуйста на русский язык!!! БЛАГОДАРЮ!!!

I watched a few other recipes for mochi and it seems that you can add the sugar in with the flour and water and just steam it instead of doing the second cooking step. They used way less sugar too, they used TWO TABLESPOONS. I think with how sweet the Anko is this recipe would be way too sweet!! I watched the one from the channel cooking with dog if anyone wants to see it.

It is VERY inconvenient when there is no ingredients and proportions in the video description. It's done on purpose. Too bad. What is even more annoying is that on the website there is no clear portion of red bean paste. It says "half of portion of (linked) recipe" and from the linked recipe it is not clear how much paste you will get in the end, so I can calculate it myself. Why? Because I use ready made red bean paste.
Video is a waste of time! 🤬

It was a disaster, didnt work. The rice dough came out solid of the steaming and didnt mixed at all with the sugar, ended up with a lot of caramel with rice dought pieces inside.

Damn right never again gonna buy it