tag:blogger.com,1999:blog-4805570821469912515.post4231547355152140635..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Ichigo Daifuku (いちご大福)Happy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-4805570821469912515.post-73782945915547229952013-07-07T21:44:23.281+08:002013-07-07T21:44:23.281+08:00Yes I used red bean paste from PH. I don't th...Yes I used red bean paste from PH. I don't think its the size of the strawberries because the paste basically cannot cling on them. Maybe I didn't the berries dry enough. It was quite possible that too much potato flour on my fingers that I could not pinch to seal. Yes I watched the video and it looked really a breeze a do that was why i went ahead to do it even without the Mochiko flour..I used Erawan and Pagoda flour. Nonetheless, the texture of the mochi was great! Maybe next time, I just wrap with red bean paste will do....Thanks!!!teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11633996354409427662013-07-07T09:35:50.382+08:002013-07-07T09:35:50.382+08:00Hi ai li, I used red bean paste from phoon huat wh...Hi ai li, I used red bean paste from phoon huat which is more firm/dry. May be your strawberries are too big? and were the strawberries very wet when you try to wrap it with red bean paste? When you try to pinch to seal, maybe you dust your fingers with too much flour? so the mochi at the seam cannot stick together? It was the first time I made these daifuku too but I followed the instructions from the video (did you watch the video?), it was tricky trying to wrap the mochi and you need to work very fast otherwise upon cooling, it will be even harder to wrap.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-38622493169694400672013-07-06T21:26:57.689+08:002013-07-06T21:26:57.689+08:00Hi, I made this today...it was a disaster. 1st my...Hi, I made this today...it was a disaster. 1st my red bean paste did not stick around the strawberry; it kept tearing and I didn't understand why. Next, I only managed to get 6pcs of the mochi instead of 8. I had a hard time wrapping them - part of the red bean paste came off when I was pulling the mochi to wrap, the edges of the mochi cannot be sealed, the mochi skin tear and part of the strawberry was showing. It was such a mess what a contrast to what you had here. So sad! teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-44279527283337874632013-06-05T09:03:32.695+08:002013-06-05T09:03:32.695+08:00Hi, I called Plaza Sing yesterday and they told me...Hi, I called Plaza Sing yesterday and they told me they didn't have the flour. Yes intend to buy the red bean paste from Phoon Huat. Guess have to continue looking for the right flour before I can do this mochi as I want it as authentic as possible. Thanks so much for your help!teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-81729919488230798022013-06-04T09:00:46.617+08:002013-06-04T09:00:46.617+08:00Hi Ai Li, I bought it from the branch at Plaza Sin...Hi Ai Li, I bought it from the branch at Plaza Singapura. btw, I used red bean paste from Phoon Huat. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-20477086128819981582013-06-03T12:41:20.677+08:002013-06-03T12:41:20.677+08:00Hi, which Daiso branch did you buy the Mochiko and...Hi, which Daiso branch did you buy the Mochiko and Katakuriko flour from? Thanks!teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-57990971799235995972013-06-02T08:30:44.897+08:002013-06-02T08:30:44.897+08:00Hi ai li, I have not tried using other type of glu...Hi ai li, I have not tried using other type of glutinous rice flour as such I am not able to comment. Although one reader has tried using "Erawan Brand Glutinous Rice Flour" (made in Thailand) and "Pagoda" Potato Starch to made the daifuku, and she said it works very well. I don't think you can replace potato flour with cornflour since they are different.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-36557662454701894982013-06-01T23:00:00.860+08:002013-06-01T23:00:00.860+08:00Hi, I am very interested to try this out and alrea...Hi, I am very interested to try this out and already planned to buy strawberries tom. However, need your help in these questions : can I use any brand of glutinous rice flour or must I use Mochiko brand? Can I use any brand of potato flour or can I replace it with cornflour? Thanks!teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-38835095491950007112013-02-08T23:18:25.435+08:002013-02-08T23:18:25.435+08:00I asked cos its v difficult to find mochiko flour....I asked cos its v difficult to find mochiko flour. I went to a few daisos, even went all the way to imm outlet but nope, dun hv. In the end I had to go meidiya n of cos it was expensive....$7 for a smmmmmallll pkt of flour. Hmmmm....so I thot will b gd if there r subst!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-49996620430270185622013-02-07T07:09:48.091+08:002013-02-07T07:09:48.091+08:00Hi, I have not tried making these with normal glut...Hi, I have not tried making these with normal glutinous rice flour, but one of my readers, May, did, see her comments above, she used 100ml of water. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-20020096919928629752013-02-06T21:11:37.488+08:002013-02-06T21:11:37.488+08:00Jus wondering if mochiko can b subst by glutinous ...Jus wondering if mochiko can b subst by glutinous rice flour? Will results b e same?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-3854786047963674172011-04-20T07:43:26.849+08:002011-04-20T07:43:26.849+08:00Hi MM, thanks for reading my blog :):)
I am happy ...Hi MM, thanks for reading my blog :):)<br />I am happy to hear that you like this recipe...it must be a joy to be able to make your own mochi!Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-50655951183200782692011-04-19T23:45:19.368+08:002011-04-19T23:45:19.368+08:00Hi Happy Home Baking,
Really happy too to get to k...Hi Happy Home Baking,<br />Really happy too to get to know this blog while surfing. I had tried the Mango Yogurt Cake for my husband birthday and it was a success. Then I started to read on long long ago blogs/recipes you had posted. To my surprise,I saw this Strawberry Mochi which I really missed so much when I tried in Hualien(Taiwan). Not long after, I bought those ingredients suggested by May. It was a total success and my colleagues n husband said its nice too :> Really enjoyed reading your blog and my baking lists still goes on everytime I see your yummy pics and recipe ....From MM.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-43670084502487712782010-07-24T20:06:14.484+08:002010-07-24T20:06:14.484+08:00Hi Reira, I don't find Phoon Huat's red be...Hi Reira, I don't find Phoon Huat's red bean paste sticky. You just need to make sure your hands are clean, pinch the required amount, knead it a bit and roll it into a round ball. I noticed that if my hands are wet or damp, the paste will stick to your fingers. Not sure whether this is the case for you?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-53884434297785181512010-07-24T17:01:18.984+08:002010-07-24T17:01:18.984+08:00Hi HBB,
I just tried this recipe and love the dai...Hi HBB,<br /><br />I just tried this recipe and love the daifuku i made!! Even though it looks really out of shape haha<br /><br />Btw, about the red bean paste bought from phoon huat. Is it sticky? Saw from cookingwithdog video when the chef was wrapping the strawberry with anko, it wasnt sticky like mine!! In the end I put some potato starch on my hand when handling it.Reiranoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-82326828230954419062010-05-06T17:35:57.515+08:002010-05-06T17:35:57.515+08:00Hi Anonymous, as mentioned in my recipe, Daifuku t...Hi Anonymous, as mentioned in my recipe, Daifuku tastes best on the day it is made. They will turn hard if kept in the fridge, especially when they are left over night. Keep in air tight container and store them at room temperature and best consume them within the day they are made. <br /><br />Hi May, thanks for sharing your experience making these daifuku :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-46098201227801889782010-05-06T11:09:32.083+08:002010-05-06T11:09:32.083+08:00I have used this recipe 6 times with v gd results ...I have used this recipe 6 times with v gd results using Erawan or United Glutinous Rice flour (both made in Thailand) and Pagoda Potato Starch (all easily available from NTUC). Just need 100ml water instead of 120ml. The dough is soft and chewy, 100x better than buying from shops. I made in the morning and keep in air-tight box at room temp. By evening mochi is still soft. Advisable to make in small quantity and finish eating within the day. Keeping in fridge and exposing to air will cause the mochi dough to dry up n become harden. Remember that since this is homemade, no preservatives etc is used unlike commercial ones which may have them to prolong the shell life.<br />MayAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-66488627161236183152010-05-05T22:54:05.735+08:002010-05-05T22:54:05.735+08:00Hi there,
My red bean mochi got harden in the refr...Hi there,<br />My red bean mochi got harden in the refrigerator after just one night. I used glutinous rice flour and followed the recipe. Have I done anything wrong?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-22806229680995817672010-05-05T22:49:53.884+08:002010-05-05T22:49:53.884+08:00Hi there,
My Red bean Daifuku got harden in the re...Hi there,<br />My Red bean Daifuku got harden in the refrigerator. I used glutinous rice flour and followed your recipe. Any comments, anybody?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-89867408924026945552010-04-19T16:33:03.788+08:002010-04-19T16:33:03.788+08:00Hi Lilan, I am sorry I do not whether you can get ...Hi Lilan, I am sorry I do not whether you can get the same flour from other places. Maybe you can try Isetan supermarket or Meidi-Ya supermarket at Liang Court. I have seen Shiratamako flour at NTUC (Junction 8 outlet). Please see my reply to reader Wong above.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-88830692555833320792010-04-19T09:44:51.881+08:002010-04-19T09:44:51.881+08:00Hi,
last weekend I went to dasio I can't find ...Hi,<br />last weekend I went to dasio I can't find the flour beside dasio where I can get the flour?<br /><br />LilianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-91989884266762482472010-04-10T10:24:13.119+08:002010-04-10T10:24:13.119+08:00Hi Wong, I was also very confused by the type of f...Hi Wong, I was also very confused by the type of flour at Daiso! Each time I go, there is a different type, and sometimes the photo on the packaging can be quite misleading too, and I once saw they stick the wrong label (text in English) to one of the packets. <br />Ok, here is one good news, I have a reader who informed me that she used this "Erawan Brand Glutinous Rice Flour" (made in Thailand) and "Pagoda" Potato Starch from NTUC to made the daifuku, and she said it works very well. I am not sure about the mochi flour from PH. I have seen this Shiratamako flour at NTUC, Bishan Junction 8 branch (see photo here: http://www.flickr.com/photos/nibblekibble/645107680/)<br />It is the one that Japaneses would use. However, it is quite expensive, around $6 a pack. I would only buy it if I were to make the daifuku to give away to my friends ;)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-62668051809271746202010-04-09T21:49:44.543+08:002010-04-09T21:49:44.543+08:00Hi HBB,
I made this last weekend but i bought the ...Hi HBB,<br />I made this last weekend but i bought the wrong type of glutinous rice flour from Daiso.<br />I cannot find Mochiko and I was so smart to get a packet of Dangoko instead. I saw the word glutinous rice and also non glutinous rice(so actually is a mixture of half of these)<br /><br />The skin turned out not as chewy and soft as it should be and i was having hard time to wrap up the red bean ball coz the mochi was not flexible even at the begining stage. <br />But all the 7 balls ended up into our stamach.<br />The girls even asked me to do it again. <br /><br />Yesterday i went to PH to buy a packet of mochi podwer. <br />Do you think it work for this recipe? <br /><br />Rgds,<br />WongAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-73077295631644475572010-04-01T12:14:34.235+08:002010-04-01T12:14:34.235+08:00Hi HHB, I think I have said it many times already ...Hi HHB, I think I have said it many times already that you have a beautiful and great blog :)) sounded long winded but today I have a gift award for you, do drop by and collect it when you are free :)) Thank you so much for sharing great baking recipes :))) I am happy when I drop by everyday...your blog is my candy store haha and at my age..I need it :pElin Chiahttps://www.blogger.com/profile/05459994143311003700noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-49433345222037677672010-04-01T06:59:27.202+08:002010-04-01T06:59:27.202+08:00Hi Li, are you referring to this:
(http://happyho...Hi Li, are you referring to this: <br />(http://happyhomebaking.blogspot.com/2007/04/oreo-yogurt-cake-with-chocolate-crumble.html)? The original recipe can be found here:<br />(http://tazzinthekitchen.blogspot.com/2006/06/chilled-yakult-yogurt-cake.html)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.com