Everyone loves mochi ice cream, and here's an easy way to give it a grown-up twist with cinnamon aroma. The story behind this recipe: I combined all the things my son loves, and he was thrilled! Cinnamon really adds a nice touch.

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.

Oops! I forgot to buy chocolates for my husband! I hope this will be okay this year. This year, I substituted pre-cut mochi for the shiratamako to make it easier. I made matcha flavored ones with the time I saved.Use a pastry brush! Even sticky mochi dough can be formed easily with it. You need a pastry brush, mini spatula, non-stick parchment paper, heatproof container, plastic wrap, knife, container for double boiler. Prepare these items! Recipe by Mitsuzou

We always have this at New Year's! My mother-in-law taught me how to make it for my husband, but she just eyeballs the ingredients to taste. I prepared it to suit my husband's taste.Mix in a little hot water before serving.My mother-in-law taught me this recipe, but it's a little different from how she makes it. Maybe the difference depends on whether you use a food processor or a mortar and pestle.It's mildly sweet, so adjust the amount of sugar to taste. Recipe by Fuminon

Donut 🍩 worry! Be happy!Got the recipe of these cute donuts from one of the bloggers who I really like. They’re baked. They’re gluten free. So they’re obviously healthy. I added the maple icing and garnished them with some crushed toasted almonds. They taste unbelievably amazing 😋If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

Everyone will think they're truffles, but they're not! The mochi is easily made in the microwave. My in-laws loved these. Try different flavors and coatings for a colorful collection.Match the cheese to the chocolate. This time, I used a strawberry-flavored chocolate bar sold in stores. Other fruit flavors or white chocolate also match well. Melt the chocolate in a double broiler at about 50°C. I also think that if the temperature of the cheese is too low, it will cause the chocolate to harden, so leave it in a warm room for a while before using. In order for the milk and rice flour to blend together, make sure to finely grind the rice flour. For 1 serving, 6 mochi. Recipe by Mitsuzou

I usually pound mochi rice to make it, but I tried using cut mochi this time to simplify things a bit. Since I've discovered I could use cut mochi to make spongy buttered mochi, here's the recipe for you to try!I recommend you soften the store-bought mochi decently before mixing because it's quite sticky. Use homemade mochi or Japanese rice mochi for the best results.It's really soft when it's done, so please chill in the fridge (or in the freezer if you're rushing) before slicing. Take care to coat the sliced surfaces of the mochi so they don't stick together! Recipe by Rei no oryouri

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!

When we eat mochi for New Years, I always make it like this.My mother used to make it for me when I was a child. I love it even more than I like mochi cakes in soup.You don't have to wrap the mochi cakes in nori seaweed, and you only need 1 plate. This is easy, so you can have mochi even in the morning.In addition, by using plastic wrap the mochi won't get stuck to the plate, so cleanup is easy. Recipe by yakopuyo

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

When I visit Hawaii, one of the things I always seek out is butter mochi. It's super tasty and addicting (translation, it's real bad for you). Here's a recipe that gets pretty close to what I have had on my trips.

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