This is the original mochi ice cream toast. It's a toast with gooey cheese and chewy mochi ice cream. I look forward to your feedback!The story behind this recipeI wanted to discover a new way to enjoy mochi ice cream, so I created this recipe.

Use your favorite cheese, whether it's melting cheese or sliced cheese! I think it would be delicious with a generous amount. Recommended for breakfast or a snack!

A soft, delicate, and quick-to-make dessert that's irresistibly sweet.

Creamy, soft French toast made with leftover mochi.The origin of this recipeTired of eating mochi

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

Mochi transforms into a Western-style French toast! Enjoy a fluffy result without needing to soak in the egg mixture.The origin of this recipeA creative way to use leftover mochi from New Year's celebrations, or rather, it was my daughter's request, haha.

I am the type that always has toast in the morning!I'll introduce my breakfast repertoire.Sweeten the kinako to your desired sweetness.The cheese can be shredded or sliced, either is okay! Recipe by Maca

I love Tirol's "kinako mochi" chocolates, so I wanted to make them by myself.The mochi will turn out springier if you replace 5 g of shiratamako with 5 g of cornstarch, but work with the consistency that you like best. You will probably have a bit leftover mochi. I recommend you to eat it up or you can wrap it in plastic wrap and keep it in the fridge (for about 2 days). For 6 pieces, each using a 10 ml mold. Recipe by Makunouchi

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

My family loves mochi, but mochi has a lot of calories.I tried making this to see if I could make a healthy mochi from tofu and katakuriko!!It's fine if there are little lumps of tofu left.You won't notice the lumps if you mix it, microwave it and cover it with kinako. Recipe by Toyahaya mama

I love kinako mochi, but it's troublesome to bake or steam. I came up with this easy method to prepare it. Recipe by Mi-chin

I received such a large quantity of roasted soybeans for Setsubun that I was afraid I wouldn't be able to use them all. Then I came up with the idea to make soy flour with a food processor. That was experimental but it came out delicious. Refer to kinako mochi from.Although I don't have one at home, a food mill would grind the soybeans more fine. You won't be able to grind up in a food processor if you don't put enough beans into the machine. Recipe by Raby