I’m excited to share one of my favorite treats with you—Mango Mochi! It’s soft, chewy, and bursting with the tropical sweetness of mango. If you’ve never tried making mochi before, don’t worry—it’s surprisingly easy and totally worth it. Whether you’re a mochi lover or just looking for a fun new dessert to try, this one’s a must. Let’s dive into making this deliciously sweet and chewy treat! Enjoy!

This Mango Mochi is soft, chewy, and filled with sweet, juicy mango. The delicate mochi wrapper pairs perfectly with the fresh fruit, creating a light and refreshing treat. Simple to make and fun to eat, it’s a perfect dessert! Enjoy!

I wanted to make the warabi mochi that I'd learned how to make in a cooking class a little bit softer with dark brown sugar. I make this using Lakanto (a brand of artificial sweetener) for my mother in law, who has diabetes (I've added notes for that as well).Don't chill it for too long. It's best to make it 3 to 4 hours before you intend to eat it. Recipe by Rurina

I made this dish using kagami-mochi (mochi rice cake decorations) from our New Year's decorations.Pay attention and adjust the heat while cooking. Adding some water prevents the mochi from getting burnt and helps it cook faster.You can freeze the sauce, so make a large amount and use it for later.It can be used not only for pizzas but also in pasta dishes. Recipe by Watamichi

I wanted to eat freshly pound rice cakes in Canada. For 6 (5 cm [2.0 in] diameter). Recipe by catwoman

If you’re a fan of sweet, chewy desserts, you’re going to love this Strawberry Mochi! It’s got that soft, sticky texture we all crave, with the perfect burst of juicy strawberry flavor inside. This is such an easy and fun treat to make at home, and it’s a great way to enjoy the sweetness of strawberries in a whole new way. Let’s dive in and make this delicious treat together! Enjoy!

In Aichi, this is called "okoshimochi" and is one of the foods that is offered during the Doll's Festival.They're good freshly out of the steamer, or fried with soy sauce later.Even if you don't have a mold, you can make them as cookies.I've made this for Doll's Festival many times. The molds are about 2,000 yen, so I borrow from a friend. Add hot water gradually until the dough is only slightly soft. I uploaded more photos of the process. Recipe by Table spoon

Oreo mochi is a soft, chewy treat with a delicious creamy filling. The mochi dough is made from glutinous rice flour, giving it a smooth and stretchy texture. Inside, you’ll find a light and fluffy whipped cream mixed with crunchy Oreo crumbs, creating the perfect balance of softness and crunch. It’s an easy and fun dessert to make at home, and every bite is packed with that classic cookies-and-cream flavor. Try it out and enjoy this delightful homemade mochi!

My mother taught me this.I really doubted whether this would work, but just as I was second-guessing myself, real mochi materialized before my eyes!This is great when you want to eat mochi. You might never buy pre-made, pre-cut mochi again!If you have time, soak the mochi rice in water beforehand.If you mix thoroughly with a spoon in Step 4, you'll get a smooth mochi mixture. Recipe by *mocomoco*

Raspberry Mochi is soft, chewy, and bursting with fruity flavor! It’s filled with fluffy raspberry whipped cream and juicy raspberries, melting in your mouth with a light dusting of raspberry powder for extra flavor. Sweet, tangy, and super satisfying—easy to make and perfect for a fun treat or sharing with friends! Enjoy!

When I was small, my mother used to make this for me whenever it was the mochi pounding season.This dish is like mixing mochi into a heavily seasoned cabbage stir-fry with lots of soup.The key is to use a substantial amount of oil. Recipe by Yomoya

I tried re-creating and adapting a recipe my mother said she copied by watching my great-grandmother (my mother's grandmother on her father's side), who's from one of the Okinawa islands. The version my mother made is the 'deep fried' one using Joshinko flour. I think it's close to an Okinawan regional recipe called "Muchigumi tempura".-If the dough doesn't become cohesive because the sweet potatoes have a lot of moisture in them, please adjust the amount of rice flour. If the dough looks like the Step 4 photo, it's good. The sweetness depends on the sweet potatoes you use, so please adjust if necessary. I tested this recipe many times, but I think if using the deep frying method, 60 g of sugar is sweet enough.-You can cook the sweet potatoes in the microwave, but they are much more tasty if you steam them.-Refrigerated or frozen dough is hard to work with (Step 5) if it's still cold, but it will be fine after kneading. I've added other notes in the directions. For an easy-to-make amount. Recipe by Sabumochi