tag:blogger.com,1999:blog-8421337.post116581283844010838..comments2024-02-17T19:56:14.419+09:00Comments on Obachan's Kitchen & Balcony Garden: Ichigo Daifuku Recipeobachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-8421337.post-5488009808567254922010-08-30T13:08:30.637+09:002010-08-30T13:08:30.637+09:00Hi dave,
I don't think a traditional oven is a...Hi dave,<br />I don't think a traditional oven is a good idea. In that case, boiling would be the choice. Make the dough (mixture of the rice flour and water) as hard as ear robe, pat it into several flat disks and drop in boiling water. They are done when they float. Then knead it in a bowl with a wooden pestle. <br />To tell you the truth, I haven't tried this myself, so I don't obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-61797777758760439842010-08-28T04:00:59.668+09:002010-08-28T04:00:59.668+09:00Konnichiwa Obachan,
Thanks for the recipe, I'...Konnichiwa Obachan,<br /><br />Thanks for the recipe, I'm planning on trying it this weekend but I don't have a microwave. How can I modify the recipe for a traditional oven?<br /><br />Thanks again :)<br /><br />DaveUnknownhttps://www.blogger.com/profile/00809681010640948975noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-78049899616281505482010-01-12T09:29:06.053+09:002010-01-12T09:29:06.053+09:00hello obachan,
i tried these daifuku the other da...hello obachan,<br /><br />i tried these daifuku the other day, but i added maccha powder and used anko as a filling. recipe was great. <br /><br />thanks a lot for the recipe!grubhttps://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-48104410329372055742009-08-09T17:16:47.322+09:002009-08-09T17:16:47.322+09:00Hi obachan,
I've been looking for a good reci...Hi obachan,<br /><br />I've been looking for a good recipe to practice making daifuku and your recipe seems great. I'm going to attempt to make momo daifuku with shiro koshi-an and matcha daifuku, hopefully it will all go well. I was wondering what type of fillings are used for tsukimi daifuku? Thanks for the great recipe.Miunoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-22815751250299694742009-03-31T01:58:00.000+09:002009-03-31T01:58:00.000+09:00apparently the cornflour used to dust the daifuku...apparently the cornflour used to dust the daifuku needs to be 'cooked' rice flour as this helps the daifuku stay soft and is better for you then raw cornflour. you can buy this from chinese supermarkets and it is used in recipes for banana rolls~(the soft white rolls with bean paste inside found in chinese supermarkets). im not really sure how it keeps it softer but i always get daifuku staying 死食薇薇https://www.blogger.com/profile/00324839211900737190noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-78347569019881733132009-03-14T12:36:00.000+09:002009-03-14T12:36:00.000+09:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-23732277270816201972009-02-16T08:47:00.000+09:002009-02-16T08:47:00.000+09:00It is helpful to find an asian grocery store in yo...It is helpful to find an asian grocery store in your city or the nearest large city. I live in the mountains of Colorado and have found boxes of Mochiko in Grand Junction and Denver at the asian market (several in Denver on Alameda between Federal and Santa Fe,many excellent asian restaurants in this district also), also the canned sweet red and white bean paste can be found here! I think Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-88286808084612631652009-01-12T20:07:00.000+09:002009-01-12T20:07:00.000+09:00Konnichiwa Obachan,This is Vera again. I just made...Konnichiwa Obachan,<BR/><BR/>This is Vera again. I just made these again (almost a year later again) and used anko filling. The bitterness prevailed. Thus, I WILL try a white bean paste next time. <BR/><BR/>Keep up your wonderful work!<BR/><BR/>Best wishes,<BR/>VeraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-30953317765346848282009-01-01T10:25:00.000+09:002009-01-01T10:25:00.000+09:00Dear Obachan-I just made some of the dough and i m...Dear Obachan-<BR/><BR/>I just made some of the dough and i must say it didn't turn out to well *sigh*. But after looking around i realised thatt i had bought the wrong rice flour. So doses that mean you can't uses just good ol' rice flower and add something to it or what?<BR/><BR/>-CaitlinAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-60135732698257290732008-09-27T12:27:00.000+09:002008-09-27T12:27:00.000+09:00Konbanha, Obachan-san,I am from Montreal, Canada. ...Konbanha, Obachan-san,<BR/><BR/>I am from Montreal, Canada. Sumimasen, i haven't try your ichigo daifuku yet, but I am planning to do it in the next few days. They look so... Hontouni oishiidesu!<BR/><BR/>I read all the comments for this recipe and I feel I had to add something. <BR/><BR/>Ichiban, doumo arigato gozaimashita for all this work.<BR/><BR/>Niban, please when you will have some time, Monikkuhttps://www.blogger.com/profile/07119976601815287571noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-53847221489228499952008-08-05T12:29:00.000+09:002008-08-05T12:29:00.000+09:00LizYour ichigo daifuku looks wonderful! Too bad th...<B>Liz</B><BR/>Your ichigo daifuku looks wonderful! Too bad that you had a hard time... ;)<BR/><BR/><B>A.C.</B><BR/><BR/>No, sweetened white bean paste (shiro-an)is not the same thing as white miso. Saying that they are the same is almost like saying that soy sauce and soy milk are the same thing because they are both made from soybeans.<BR/><BR/>Actually sweetened white bean paste is not even obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-47799088318905833532008-08-04T05:28:00.000+09:002008-08-04T05:28:00.000+09:00Hi Obachan. I thought I'd like to tell you that wh...Hi Obachan. I thought I'd like to tell you that white bean paste is actually white miso paste. Im sure you know that miso is a type of soy bean that makes really good suop. Other then that I know next to nothing about it, let alone how to make it, but your kidney bean idea is a good substitue. Forgive any of my atrosious spelling errors, ive never been good at it.<BR/><BR/>A.C.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-20790233650064022602008-07-23T09:06:00.000+09:002008-07-23T09:06:00.000+09:00Hi Obachan!Your post inspired me to try to make th...Hi Obachan!<BR/>Your post inspired me to try to make this at home, in Toronto. I posted the results :)<BR/>I used to eat these often when I lived in Osaka (briefly)<BR/>Love the site so much!<BR/><BR/>lizLizhttps://www.blogger.com/profile/05338469688870149610noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-33820940451777641412008-03-17T19:22:00.000+09:002008-03-17T19:22:00.000+09:00Anonymous commenterOK, I’ll try… but now I’m tryin...<B>Anonymous commenter</B><BR/>OK, I’ll try… but now I’m trying to adjust to my new work environment, so forgive me… I don’t think I can do it as often as you want me to. <BR/><BR/>Another thing I should warn you is that I’ll be using lots of ingredients that are hard to buy outside Japan. For example, we are so spoiled about anko (sweetened bean paste) here. The ready-made anko is available at obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-56949494571261051302008-03-17T14:40:00.000+09:002008-03-17T14:40:00.000+09:00Hi obachan! Thanks so much for the info! I've trie...Hi obachan! Thanks so much for the info! I've tried to make mochi several times in the past but it never turned out right! (I was under the inpression that you could form the mixture into balls before steaming it! Of course all I got was a runny mess! LOL) I changed things up a bit this time by following the directions on my box of mochiko and adding strawberries - turned out great! Check it out Charlotte-Ann Photographyhttps://www.blogger.com/profile/17646052884243766670noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1350356224468999562008-03-12T11:56:00.000+09:002008-03-12T11:56:00.000+09:00Sorry! I guess I posted the wrong link.http://img....Sorry! I guess I posted the wrong link.<BR/>http://img.photobucket.com/albums/v44/PockyRei/mochi_2.jpgAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-87331188584397841812008-03-12T11:53:00.000+09:002008-03-12T11:53:00.000+09:00Ohayou, obachan! I just tried out the recipe today...Ohayou, obachan! I just tried out the recipe today. Since it's Spring, I wanted to bring in some mochi for my classmates (there are about 12 people in my class). As usual, the first try lent a few mistaks. I was hoping you would be able to help me out. If you're too busy, that's understandable too.<BR/>Here are a few of my questions:<BR/>1. What sizes of strawberries should I use? I guess the Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-92181650651643355442008-02-25T05:00:00.000+09:002008-02-25T05:00:00.000+09:00I was just wondering, could you add more japanese ...I was just wondering, could you add more japanese dessert recipes? Pleeeease! I wanted to make them for my mom's birthday ^^, like just a regular daifuku, kaki-gori,japanese fruit cake (it's those really pretty cakes with fruits on top of it), and anything else you know! Much appreciated ObachanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-82976370379141873172008-02-11T08:40:00.000+09:002008-02-11T08:40:00.000+09:00Konnichiwa Vera,I haven't had the same experience,...Konnichiwa Vera,<BR/><BR/>I haven't had the same experience, so I can only take a wild guess...<BR/><BR/>I know that fruit can taste sour when eaten with or after something sweet. As for the bitterness, it is known that anko made from red beans does have slight bitterness, which you usually don't notice, or even if you do, you don't find it unpleasant because the sweetness of anko balances it outobachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-54640431279765741142008-02-08T19:45:00.000+09:002008-02-08T19:45:00.000+09:00Konnichiwa Obachan!I have been reading your blog f...Konnichiwa Obachan!<BR/><BR/>I have been reading your blog for a long while and really enjoy reading your postings and your beautiful pictures.<BR/><BR/>Just made the Ichigo Daifuku and really liked it. However, something strange happened.<BR/><BR/>I purchased expensive Japanese strawberries which were very sweet on their own.<BR/><BR/>However, when we ate the daifuku, the strawberries had a sourAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-47045034765262160142008-01-19T13:34:00.000+09:002008-01-19T13:34:00.000+09:00Oh, and thanks for your invitation, anonymous comm...Oh, and thanks for your invitation, anonymous commenter. :)obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1071377047097089782008-01-19T13:16:00.000+09:002008-01-19T13:16:00.000+09:00YugikittenI'm so happy to hear that it worked OK. ...<B>Yugikitten</B><BR/>I'm so happy to hear that it worked OK. Thanks for letting me know! :)<BR/><BR/><B>Anonymous commenter</B><BR/>Hi! <BR/>Thanks for trying out this recipe.<BR/>Yes, technically, it should be possible to freeze daifuku mochi with anko paste but without apstrawberries inside, because I know the mochi skin freeze well, and anko paste, too. Actually, so many mochi shops in Japan obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-17893799065038332142008-01-18T14:25:00.000+09:002008-01-18T14:25:00.000+09:00Hi,I made these just a while ago (although without...Hi,<BR/>I made these just a while ago (although without strawberries, because I don't have any T-T) and they were really good!<BR/>I was wondering though, can they be frozen? And if so, how long do they last?<BR/>I'm making a large batch to serve at a kissaten my sister and I are having at a convention (the Keikon!) in Victoria, Canada.<BR/>If any body's in the neighborhood your welcome to come Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-43573769335142218422007-12-27T12:52:00.000+09:002007-12-27T12:52:00.000+09:00I love your recipe, this is my firt try making the...I love your recipe, this is my firt try making them and i guess you can call it a success. Thank you very muck for sharing this recipe with us -Nyoro~ =3YugiKittenhttps://www.blogger.com/profile/15633588552475600709noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-58479248264403423182007-11-19T23:53:00.000+09:002007-11-19T23:53:00.000+09:00Thank you, Hugbear, Sakura and Mao. :DThank you, Hugbear, Sakura and Mao. :Dobachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.com