Japanese Easy Mochi Dessert

I made sakura-mochi, so I made this strawberry daifuku as well.If you cook the skin too much, it becomes too dry and it does not make pretty creases. Be careful not to let it dry while cooling also! It will be better to have a little thickness as well since if it is too thin, it does not stand up. Recipe by BUNNYMOM

I picked yomogi and made yomogi mochi. Yomogi mochi is known to warm the body and is effective for swelling and women's health issues. It's a gentle treat for women, often used in medicinal cooking.The background of this recipe[Yomogi]- Promotes blood production and purification- Warms the body and improves blood circulation- Improves women's health issues[Adzuki Beans]- Reduces swelling- Diuretic effect- Removes blemishes and pus[Brown Sugar]- Warms the body- Enhances digestion and absorption- Alleviates menstrual pain and irregularities

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!

【 youtu.be/YRMH2KWQu68 】Strawberry daifuku is one of the most interesting versions of the traditional Japanese sweets.Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans.Daifuku is a very popular Wagashi in Japan. Wagashi shows traditional Japanese confection and is often served with Japanese tea like green tea, genmai tea and Hoji tea.

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!

Creamy Mixed Nuts Mochi is a delicious treat with a soft, chewy texture, rich whipped cream, and crunchy mixed nuts inside. It’s easy to make and perfect for a sweet snack! Just prepare the mochi dough, whip up the creamy nut filling, and enjoy these delightful homemade treats.

You can make Mochi ice cream at home with your favorite ice cream(^-^)

To celebrate Hinamatsuri (Girl's Day Festival), I made this Kansai-style sakura mochi that features the subtle saltiness of the sakura leaf, sweetness of an, and the grainy texture of doumyouji-ko.The coloring should be very light to produce a refined touch. Spread the mochi into a size just big enough to wrap the an paste, and make sure the mochi wrapping is even. That way, they'll look just like those sold in shops. Recipe by Lovepann

Hello! I wanted to share Japanese mochi recipes!Making mochi using a mochi maker machine.MOCHI is a rice cake. It uses a special type of rice called mochi-rice(or many of you may know it by the name of sticky rice.)Mochi Recipe video:https://youtu.be/4Sc41kTggkI

This is my own way to make kashiwa mochi. It was very tasty, so I posted this recipe. Kashiwa leaves enhance the flavour, a lot but they are still good without them. I will be glad if you make some with my recipe.Use very hot water. After microwaving, it is very hot, so be careful. The mochi won't harden by the next day, but still try to eat as soon as possible. For making 10. Recipe by miyuki12

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!

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!

It's recommended to let this real mochi ice cream sit out for about 5 minutes after taking it out of the freezer before eating. Since it's frozen, using half sweet rice flour and half rice flour is best. The origin of this recipe: I wanted to enjoy mochi ice cream at home, so I tried making it. After many trials, this recipe is the best! Please try making it too!

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!

Chewy Sweet Potato Mochi Cakes are a delicious and comforting snack made with soft mashed sweet potatoes and glutinous rice flour. Coated in nutty white sesame seeds and pan-fried until golden, these cakes have a chewy texture and a lightly sweet flavor. Perfect for a quick treat or dessert, they’re easy to make and loved by all ages! Enjoy!

I adapted the recipe for daifuku dumplings to make ichigo daifuku (strawberry mochi dumplings). Try to use good quality shiratamako.How to wrap the dumplings: Take the dough out onto a surface dusted with katakuriko, and sprinkle more katakuriko. Spread the dough out into a flat square with your hands. Cut the dough into squares. The dough stretches, so form the dumplings while wrapping them. If the dough sticks to your hands, dust them or your hands with katakuriko. For 12 small dumplings. Recipe by mipon

Domyouji is a well-known Japanese Mochi sweet. It's a bean jam ball wrapped in Mochi from coarse rice powder and a salt pickled cherry leaf. We call it "Sakura (cherry blossoms) Mochi", too. This recipe save time as using medium coarse rice powder (we often use large coarse one.).

Mimic the shape of a pumpkin, each of these pumpkin mochi has a chewy outer shell and gooey chocolate filling inside. They make a yummy treat for the spooky Halloween season. In this recipe, you'll only need 4 easy-to-find ingredients. Chocolate goes well with pumpkin. However, you can also choose a more traditional filling such as red bean paste or raisin. The pumpkin I use for my recipe is kabocha but any edible pumpkin will do. In order for the little pumpkin mochi to hold their shape after steaming, the consistency of the dough is very important. You want the dough to be soft enough to mold it into shape but not too crumbly. When you read the recipe, you'll see that I didn't add any water to my dough because the consistency is perfect. However, each pumpkin has different moisture content. If your dough is too dry, you can slowly add some more water until you reach the desired consistency. If it’s too wet, add more sweet rice flour. Also, I don't add any sugar to my dough. Feel free to add sugar if you want your mochi to be sweeter.

There are two types of Sakura mochi: one called Domyo-ji (popular in West Japan) and the other is like a tiny crepe roll (in East Japan). This is the Kanto (East) version Sakura mochi. For rice powder, shiratama powder is the best, but other kinds of rice powder will do, too.

I saw a kashiwa mochi kit, which included joshinko flour and kashiwa leaves.Even though it was my first time making them, it was very easy.At steps 6 and 7, the dough will be very hot. You can use a tea towel over the cling film to knead the mixture. For making 10. Recipe by Chakore-to

I wanted to make my own sakura mochi this year.The mochi dough is not that sweet.Use the adzuki bean paste of your choice. You can also add chopped sakura leaves to shop-bought adzuki bean paste. (Use 2 to 3 leaves for 150 g of paste.)If you wrap sakura bean paste with mochi, the resultant sakura mochi will have a beautiful pink colour as in the top photo. Recipe by Makunouchi

Mochi ice cream and sweet red bean paste are a perfect match. I created this recipe because I had mochi ice cream at home.

A famous Thai street Dessert "Bua Loy"3 differents color make from pumpkin , purple sweet potato and pandan leaves🟡Full Recipe Here: youtu.be/nQpIp0NsaG8

Perfect for when you have a small craving. I wrapped ice cream in mochi. This is my daughter's fourth creation.The origin of this recipe: An idea using shiratamako (sweet rice flour)!!

Very easy to make, and chewy like mochi.. also not too sweet. Our family likes it.You can add fresh fruits/chopped nuts/dried fruits or chocolate chips to the batter.Recipe is taken from:https://jcooksbake.blogspot.com/2020/04/glutinous-rice-cake.html?m=1

My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro

I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good!Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako

Based on a recipe I got from a shop, I thought sakura mochi would turn out softer if I made it in a microwave steaming container. That's how I came up with this recipe.Adjust the amount of red food coloring to desired color.The amount needed varies depending on the brand.If you don't have a microwave steaming container, you could also make this using a heat-resistant container. Recipe by Beautemps

This is a standard dessert that we like to serve in our household in the springtime.You can make it easily in a microwave.The texture varies depending on the size of the domyoji-ko.I microwaved the mixture at 500 W.It's easier to wrap the anko balls with the mochi dough if you wet your hands first. Recipe by Ponponmama

During the sakura season in spring, I always feel like eating sakura mochi. This time, I tried making Kanto-style sakura mochi.If the frying pan is too hot when you add the batter, it will cook too quickly and harden.Adjust the heat to allow the batter to spread.If you don't have sakura petals for garnish, these look nice with pink mochi as well. In that case, add a little bit of red food coloring to the mix in Step 2. For 8. Recipe by Choco makaron