tag:blogger.com,1999:blog-8421337.post116920982520891425..comments2024-02-17T19:56:14.419+09:00Comments on Obachan's Kitchen & Balcony Garden: Playing with Daifukuobachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8421337.post-68278516298498114742007-04-24T12:39:00.000+09:002007-04-24T12:39:00.000+09:00Hello, anonymous commenter,So sorry that I didn't ...Hello, anonymous commenter,<BR/>So sorry that I didn't respond earlier!! I usually use <A HREF="http://kokonuggetyumyum.blogspot.com/2005/05/biggest-disappointment-ever-strawberry.html" REL="nofollow">this recipe</A>(see the comment section) that "a fellow baker" gave me and gives it a few of my own twists. Hope this helps!obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-66848170181484606862007-04-12T15:12:00.000+09:002007-04-12T15:12:00.000+09:00Hello! Your recipe looks wonderful! I was wonderin...Hello! Your recipe looks wonderful! I was wondering what recipe you used for your pastry cream though.. I've been looking for one for so long! Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-51947398313795673132007-02-03T23:56:00.000+09:002007-02-03T23:56:00.000+09:00Hi Keiko,
Belated happy new year to you, too! (Act...Hi Keiko,<br />Belated happy new year to you, too! (Actually, today is setsubun... :P )<br />Well, here in Japan, natto was definitely IN last month, but not any more. <br />Talking about texture of Japanese sweets, I crave for ういろう once in a while. There's something about its texture that attracts me very much. obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1170171253341798312007-01-31T00:34:00.000+09:002007-01-31T00:34:00.000+09:00Obachan - belated happy new year :) Not having bee...Obachan - belated happy new year :) Not having been to Japan for a few years I have no idea what's in (and out) there but those daifuku do look delicious indeed :) I really miss the texture of Japanese sweets.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169605794113944942007-01-24T11:29:00.000+09:002007-01-24T11:29:00.000+09:00Hi mochimochi,Thanks for your info. I didn't know ...Hi mochimochi,<BR/>Thanks for your info. I didn't know there was such a thing as momo (peach) daifuku, but looks like I missed a lot. I googled and found a bunch of momo daifuku posts. Unfortunately, all of them were about store-bought ones with real white peach and shiro-an (sweetened white bean paste), and the shiro-an was not peach flavored. <BR/><BR/>If you could find shiro-an over there, I obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169561383788312332007-01-23T23:09:00.000+09:002007-01-23T23:09:00.000+09:00hi obachan,I definitely want to try and make this ...hi obachan,<BR/><BR/>I definitely want to try and make this mochi now!<BR/><BR/>Question for you. My friend recently brought back some white peach mochi from Japan (the shiroan was flavored). Suggoku umakatta desu yo! Do you happen to know a recipe for white peach mochi? Or maybe just do nama cream momo daifuku instead of ichigo daifuku?<BR/><BR/>And what do you do the nama cream? Do you Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169466425219294762007-01-22T20:47:00.000+09:002007-01-22T20:47:00.000+09:00Wow! You actually followed my recipe?! How brave! ...Wow! You actually followed my recipe?! How brave! Not many people do that. LOL<BR/>Instant jello pudding? I don't see any reason why not. Enjoy!<BR/>BTW, red bean paste with cinnamon is something new to me. Mmmmm.... I wonder what it would taste like when wrapped in daifuku with whipping cream... mmmm... outa try. ;dobachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169440275190082732007-01-22T13:31:00.000+09:002007-01-22T13:31:00.000+09:00I followed your recipe for making daifuku and I ac...I followed your recipe for making daifuku and I actually made it! Thank You! I covered the whole thing in cinnamon powder in order to hide my mistake. haha! It worked nicely because I made red bean paste with cinnamon:) So I was thinking maybe I can try making it with pastry cream and fruit... Could I use instant jell'o pudding instead of pastry cream? Does that sound bit weird? I still can'tAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169342992138786282007-01-21T10:29:00.000+09:002007-01-21T10:29:00.000+09:00GhanimaLet me know if you come up with a new inven...<B>Ghanima</B><BR/>Let me know if you come up with a new invention ;)<BR/><BR/><B>k & s</B><BR/>Thanks. I froze these daifuku in the photos to slice them in half, but it made the strawberries tart :(<BR/><BR/><B>Lucas</B><BR/>Gosh, I didn’t know there was such a thing as mikan daifuku, but <A HREF="http://www.kadohachi.co.jp/namagasi/mikan.html" REL="nofollow">I found it on the net</A>! Boy this obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169326183520470612007-01-21T05:49:00.000+09:002007-01-21T05:49:00.000+09:00I love classic strawberry mochi, so this whole cre...I love classic strawberry mochi, so this whole cream thing is a bit hard for me to accept, hehe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169281969863442172007-01-20T17:32:00.000+09:002007-01-20T17:32:00.000+09:00They are so cute and look devine! I want to eat t...They are so cute and look devine! I want to eat them all!!! I love the one filled with ice cream!! I don't think I can make them like you though....<BR/>So funny I bought frozen daifuku on sale and ate it for very late dinner...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169221244102827832007-01-20T00:40:00.000+09:002007-01-20T00:40:00.000+09:00You are not wrong!!!!! I see these everywhere!! Be...You are not wrong!!!!! I see these everywhere!! Because I haven't been here long enough to know it is a fashion (although I probably ought to!) I assumed it was some strange direction Japanese cooking was taking. Thanks for this post. Although I thought it was a strange turn, I think they are very delicious - especially the mikan ones :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169216597833846872007-01-19T23:23:00.000+09:002007-01-19T23:23:00.000+09:00your daifuku looks very nice!your daifuku looks very nice!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1169216330434994742007-01-19T23:18:00.000+09:002007-01-19T23:18:00.000+09:00Yay! I have the right glutinous rice flour for thi...Yay! I have the right glutinous rice flour for this! I <I>must</I> try making this now.Anonymousnoreply@blogger.com