Strawberry cream mochi recipe is available now! Modern version of traditional Japanese ichigo daifuku mochi. Instead of red bean paste, sweet yogurt cream is used for the filling!
U make it so easy but it is hard to seal em i tried the recepie and it is good just putting it together is hard if anyone tries it dont roll the dough too thinn
Strawberry cream mochi recipe is available now! Modern version of traditional Japanese ichigo daifuku mochi. Instead of red bean paste, sweet yogurt cream is used for the filling!
You are an amazing cook! You deserve so much more likes and followers
Aww, thank you so much! I am so encouraged by your kind words!❤
Your cooking always look so delicious!!!
Aww, thank you so much for watching my videos!! ❤
This looks delicious
Thank you for watching and leaving your comment!❤🍓
Its good❤🥰😍😘
Always looks delicious ❤ u deserve a lot more subs
Thank you so much as always! I am so encouraged by your words!❤
@@misswagashi =>>>>>
🤤 No pounding needed? Thank you so very much for the recipe 🥰, I love mochi, but all recipes i saw said pounding was a must!
Hi! Thank you for your video, it look so good!
Hi! Thank you for the recipe, after a while the mochi skin rips apart, would you know why? thank you.
Imma make this !!!! when I do can i show you somehow?
Post on your instagram and let me know if you have made it ! ❤🍓
that treat looks sugoi
I love your videos 😃
U make it so easy but it is hard to seal em i tried the recepie and it is good just putting it together is hard if anyone tries it dont roll the dough too thinn
Hi look very nice,thankyou
Mochi looks so good...! I always feel so happy watching these videos!!!
How does it taste though? I've never had it....
Taste very good but difficult to explain as it is so unique!
@@misswagashi I can’t wait to try it when I make it on my own!!!!
@@jadejacobs2221 is the yogurt flavour prominent?
👍🏾 like
Thanks! 🍓❤
Is there an alternative microwave cooking method?
The glutious flour has to be rice flour or it is different?
Why we use gultinous rice flour
Hi, glutinous rice flour is what gives the mochi that stretch and pull ☺️
Anyone else looking for that one dude that comments the recipe😭
Why is my mochi falling apart?