If you love the chewy, sticky texture of mochi, you are going to love this cake! It’s incredibly easy to make, and is the perfect dessert to bring to potlucks or parties. Just be ready to see it disappear quickly. 😋You will need Mochiko flour to make this cake. Regular rice flour won’t work. The best place to buy it is from an Asian supermarket.This recipe was taken from The Kitchn.#Dessert #Cake #Asian

Another variation of Hawaiian butter mochi: black sesame mochi cake. Here I am using my favorite ingredient, black sesame seeds as the main flavor.Note: this recipe is not overly sweetened, so I suggest not to reduce the sugar.

This is a great little cake that goes well with coffee or tea. Like all mochi cakes, it has a nice springy, slightly chewy texture. Please note that this is not a super sweet cake. If you’re seeking a boost of extra sweetness, try drizzling it with a bit of caramel or melted chocolate. This is an amalgamation of a couple of recipes posted elsewhere. Next time, I think I’ll try adding a bit of espresso powder to the batter!

Change the pumpkin to sweet potatoes.https://www.snixykitchen.com/black-sesame-pumpkin-mochi-cake/

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

Introducing cuisines using local products.Traditionally, Japanese people eat sticky rice cakes besides Osechi during the New Year celebration. Imo-mochi is the potato version of “mochi” or sticky rice cake. Normally, imo-mochi dough made with potatoes and potato starch is pounded and toasted with sweet soy sauce.Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University*Potatoes are one of the local products.

It’s becoming very popular in Japan because of its unique appearance (really transparent!) and its smooth texture. It’s made of only mineral water, sugar and agar powder. If you add soybean flour (Kinako) and brown sugar syrup, it tastes more authentic Japanese sweets!

I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf...I wanted to make a sakura mochi easily, so I came up with this recipe.-A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red.-A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty

I figured I could make okara like this if I could do it with tofu.It was a huge success when I tried it out.I tried various combinations and ingredients, and came up with this recipe.It is full of dietary fiber, and great if you're on a diet.Rolling this into small balls helps the kinako stick better, and it is delicious.There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko

This is the technique we have been using for a long time at my parents' house.To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke

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!

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