My family and friends loved this when I made it for New Year's. It worked perfectly as a snack paired with tea. The walnut topping gave it a fancy appearance and tasted great. I brought it to a party and it was a big hit, so I uploaded the recipe.This mochi is similar to gyuhi, so unlike kirimochi (cut mochi), it's easy to eat for both young and old. It's also cut into small, easy-to-eat pieces. The cinnamon in the dusting makes it even more delicious. Adjust cooking times to your microwave. Recipe by miyuki12

I tried combining all of my favorite things together, and it came out pretty well.I use a mixture of half almonds and half walnuts, but if you'd like, you can use double the amount of just one type of nut. Once you've added the soy sauce take care not to over-cook. Recipe by John Lee Cooker

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.

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.

My mother taught me this recipe. Recipe by Yuuyuu0221

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 created this recipe as a gluten and sugar-free dessert for my housemate's birthday and also wanted to experiment with rice flour.The rice dumplings will stick, so leave space in between when boiling and when serving. Recipe by mayurock

Usually, you fill sakura-mochi with koshi-an. But as I refer tsubu-an, I filled the mochi with it.The food coloring is quite strong so use a tiny amount.The sweetened dough is very sticky so you need to moisten your hands to put a portion onto the plastic wrap and wrap the bean paste in it. The resultant look will be better.If the bean paste is too runny, boil away the excess moisture first. Otherwise it will be very sticky when you try to shape it. Adjust the amount of sugar to your liking. Recipe by Happy sarubobo

My husband I both love anko!This is our recipe, that uses light brown sugar.-In Step 3, lower the temperature briefly so that the heat will cook through the beans. This way, they will become fluffy.-In Step 7, make the aluminum lid larger then the pot with the overlap as handles since you'll have to take it on and off a lot in the following steps.-In Step 14, the beans will absorb other odors easily, so make sure to double wrap for later use. Recipe by Chisora

I received a lot of sweet potatoes.You can steam the sweet potato in Step 2. The mashed sweet potato has to be hot enough to melt cheese in Step 4, so warm it up if it cools. Recipe by Mana mama

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

I wanted to make a simple sweet with what I had in my house. I made this up over 10 years ago.Mix it together beforehand to prevent lumps. Recipe by mariybis