Daifuku - Red Bean Mochi

Gosh this is so lovely to hear, Martunia! Thrilled it was a hit and helped make her birthday extra special! Thanks for sharing the joy 💛

Hi Deborah, yes you can add sesame seeds to the outside of the mochi! In step 6, instead of placing the mochi on the cornstarch-dusted surface, instead use a generous amount of toasted sesame seeds. Keep the cornstarch nearby to help dust your fingers and prevent the mochi from sticking. We have plans to make more varieties of mochi soon! Hope you enjoy the recipe 🫶

Amazing! Thank you 🥰

Hi Claire, thanks for sharing your experience with the daifuku. Sweet glutinous rice flour, also known as mochiko or shiratamako in Japanese, is specifically used for making desserts like daifuku, mochi, and dango. It has a fine texture and provides more consistent results for these sweets. Regular glutinous rice flour might seem similar but is often made from a different type of glutinous rice, which can be coarser and behave differently in recipes due to varying water absorption properties. This could be the culprit behind the stickiness you experienced. We recommend using sweet glutinous rice flour if possible. Another thing that can help is to weigh the flour using a kitchen scale, it's more accurate than weighing in cups. If it's still too sticky, try add a touch more flour or dust with more cornstarch. I hope this helps! 🤗✨

Aw thanks for sharing the love at the get-together, Merve! We're excited to share more delicious discoveries together 🫶

Hi there, Phillipa, thanks for the question. Choosing products can be confusing, especially with so many brands available to us, and when considering our own personal factors such as budget or environmental outlook. To make it even trickier, the policies and brands that countries have may differ greatly. We talk about some considerations more in our article on the PUL website called "Organic vs. Conventional".

In general, no specific brand is universally perfect, so perhaps you can consider products with transparent information about their sourcing and practices. You can also consider following the guidelines provided by your local government or health organizations if they have recommendation statements shared 😊

Thank you for taking the time to reply and for the tips. I'll definitely take a look at your article.

Yeah, perfect question !
If I remember their article is more about fruits/ veggies or some ingredients as opposed to products !
I struggle with this in Asian stores in France too ! Doubanijang paste nor goshugaru nor Kombu is nonexistent and other sauces like sriracha and mushroom stir fry contains whole Mendelejev’s tableau, so I’d rather not buy it and use soy sauce and muchrooms/ chili instead.
I’m up for alternatives too !

Mmm sounds lovely, Suzi, thank you!