I used this recipe to revise how I make milk mochi, a dessert I make often. I love the soft, plump texture with kinako.I think the recipe yields the perfect balance of sweetness, but add more if you prefer. Recipe by Kuchika-za

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

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

I made it because I wanted to eat it... For 3 servings. Recipe by oririosan

I modified this recipe https://cookpad.wasmer.app/us/recipes/144952-katakuriko-matcha-warabi-mochi. I think it will taste great with other flavors as well! Maybe next time I'll try roasted tea or mango.

I created this recipe because I wanted to cook an easy snack with my kid during summer vacation!I cook with my 4-year-old daughter. I am enthusiastic to cook cute dishes for birthdays or seasonal events. Recipe by Kodomoto Tsukuru Uchigohan

I wanted to make the warabi mochi that I'd learned how to make in a cooking class a little bit softer with dark brown sugar. I make this using Lakanto (a brand of artificial sweetener) for my mother in law, who has diabetes (I've added notes for that as well).Don't chill it for too long. It's best to make it 3 to 4 hours before you intend to eat it. Recipe by Rurina

While I was aimlessly wandering through a Japanese confectionery shop, I started craving warabi mochi... So I decided to make my own at home!! Homemade is great because you can eat it right away, there are no additives, and it's deeeelicious. But most of all, it's filled with love.Once you turn on the heat, do your best to stir continuously! You'll be richly rewarded with brown sugar syrup ~Since it doesn't harden easily when placed in the refrigerator, enjoy it chilled~Be careful not to burn yourself if you eat it while it's hot and fresh! For 2-3 full servings. Recipe by Gakkoiburi

We start to see warabi mochi in the stores in early summer. I created this recipe because I wanted to make a warabi mochi dish with the ingredients I had on hand.You can use water, but boiling water works better. If you like firm texture, use 250 ml of boiling water. If you like soft texture, increase the amount of water to 300 ml.Don't heat the mixture at once. Stir occasionally so that it cooks through evenly (otherwise it might become lumpy). Recipe by AyakoOOOOO

I came up with this recipe when I didn't have warabi starch on hand.The longer the mixture is heated, the better the taste.If it isn't heated long enough, it will be too soft, but if you heat it too long, it will become too hard, so keep your eye on it!For 2 servings. Recipe by Yukinkoyuki

Matcha, mochi and chocolate are all my favorites, why not combined these to make a cookie? You will be amazed on how chewy it's centre and crispy at it's edges.Check out my daughter's YouTube Video for a more detailed baking tutorial & recipe, SnowPink Matcha Mochi Cookie :youtu.be/Fz3cIukqV-c

It's boiling hot outside! So I created a chilled dessert that'll cool me from within.If you mix the dry ingredients all together, the mochi balls will become stiff, so add water to adjust the texture. If you plan to shape the mochi balls into characters, it's best if the dough is slightly on the softer side. Shape the dough on a sheet of parchment paper, then drop it into a pot of boiling water. Recipe by Pichan plus