Featured on 2011.4.10A slightly sweet milk mochi made with potato starch.Add cinnamon to taste!The origin of this recipeI love warabi mochi and often made it using 'warabi mochi flour', but I wondered if it could be made with potato starch. I replaced the water with milk and added my favorite cinnamon to the kinako.

I was worried that the mochi would harden when chilled, but by adding milk and sugar, it stays soft! You can adjust the quantities based on your preference!The origin of this recipeEven after New Year's, I had a lot of mochi in the fridge, so I thought about making something with it and decided to try making my favorite mochi ice cream!

When I was a child, my father made a snack like this. He dissolved katakuriko potato starch in a little water, poured hot water over it and stirred swiftly. I modified the recipe. I can get a little more calcium from this snack. ( ) (I can't drink milk.) The smooth texture of these mochi cakes are great!Stir well to prevent the katakuriko potato starch sticking to the bottom of the pan!! You can make this recipe from soy milk too, so this is a good snack for people with allergies. Recipe by nokko.t

I was asked to make mochi ice cream, so I created this recipe.I made this mochi ice cream based on the following recipe..When you draw on the face, please do it quickly since you don't want the ice cream to soften too much. Recipe by decocookie

The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself!I used a warabi starch that was a blend of lotus root starch and bracken starch (5%) as pure warabi starch is expensive.If you like your mochi softer, add up to 130 ml of water. This will make it soft-set. Recipe by Harapekokuriro

Last year, one of my coworkers told me how delicious soy milk warabi mochi is. I made my own original recipe using a microwave. I also thought of many different flavor profiles to go with it and when I tried brown sugar syrup and soybean flour, the flavor was a big success!Since it's made with soy milk, these dumplings turn out so, so creamy. Since this recipe won't heat up the kitchen, you can enjoy chilled warabi mochi during summer. If you chill them in the refrigerator for a long time, they'll tend to harden, so I recommend chilling them in ice water and serving them immediately. For 4 servings. Recipe by Okaraseijin

I love the Chinese dim sum's daikon mochi! Here's my version (attempt?) of daikon mochi.

I wanted to make a soft dessert at home with ingredients I had on hand, so I made this recipe with just cake flour.I used matcha in this recipe, but it would probably taste good with cocoa powder, coffee granules, or adzuki beans too. Recipe by Tamakinopapa

I once saw a recipe for barley flour mochi that used kudzu powder, but I substituted it for katakuriko, since it's readily available; It also makes the mochi translucent, chewy and delicious!I recommend using koshi-an with barley flour. If not using any anko filling, increase the amount of sugar to about 100 g. Recipe by miyuki12

Potato mochi (Imo-mochi/芋餅) is a local cuisine from Hokkaido, Japan. Because we use starch, it becomes very chewy. My favorite way is to add cheese in the middle of potato mochi. It's really nice to serve hot when the cheese is melting!

I love okara! I wondered how okara Isobe mochi would taste if they were boiled rather than grilled, and gave it a try. They turned out surprisingly delicious.If you don't make the mochi thick enough when shaping or if the dough has a crack in it, the mochi will fall apart when boiling. So, be sure to squeeze the dough tightly when shaping.But if they do break apart, wrap with nori to hide.When cold, microwave before eating. Recipe by Momijiy

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