This is a variation of "Okara Mochi with Rice Bran"using tofu. Incidentally, there is the same amount of vitamin B in 2 teaspoons of rice bran, as there is in 1 bowl of brown rice.You can hardly taste the rice bran after coating the mochi in kinako and light brown sugar (brown cane sugar). Adjust the amount of rice bran to your liking. Adjust the heating time according to your microwave. These mochi are made with katakuriko, so are best eaten straight away. Recipe by miyuki12

I'm creating easy-to-make recipes using rice bran, which is rich in vitamin B. Okara mochi is less floury than rice bran, and it hides the distinctive aroma of the rice bran, so these can be enjoyed even by those who don't like rice bran. Serve them as a small snack or for dessert.Adding sake midway through the process eliminates the smell of the rice bran. Adjust the cooking time depending on your microwave with the time indicated in the recipe as a reference. Try using rice bran powder, if you prefer. Feel free to also adjust the ratio of ingredients. Recipe by miyuki12

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

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

I made my own version of my mother's recipe. We always make this in our house in autumn.If you use mochi rice, use less water. The chestnuts were quite large, so I cut them in half. For 4 servings. Recipe by Atokaraatokara

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

We received a lot of chestnuts as a gift, and this is the first thing I wanted to make with them!Cooking okowa rice takes a bit of effort, but if you just do it in a rice cooker, it's easy.Chestnut rice is something you want to eat at least once every fall.I made okowa because I had mochi (sweet) rice on hand, but you can make chestnut rice with regular Japanese-stylel rice as well.Since it's cooked in a rice cooker, you can make this easily at any time! Recipe by Nori mama 1109

We just finished pounding mochi, and tried eating it like this for lunch and it was delicious.If you have just-pounded fresh mochi, tear it up with your hands and arrange it on the place. If you have grilled mochi, dip it in hot water and then arrange it on the plate. Recipe by meg115

My grandma used to make this for me when I was a child, using the mochi rice cakes left over from New Year's.If you soak the grilled mochi cakes in boiling water, they will turn soft.Combine the kinako and sugar in the ratio that you like.You can cut up the mochi cakes if you like too. Recipe by doiko

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 originally got this recipe from my step-mother and it required starting your preparation the night before by soaking the steamed glutinous rice in sugar water overnight. It was a bother to make, so I checked easier recipes on the internet and referenced those when coming up with this recipe.If you cannot find cherry blossom leaves, you can get them on the internet.Cuoca, http://www.cuoca.com/Tomizawa, http://shop.tomizawa.co.jp/They can also be frozen. For 16 pieces. Recipe by Tomonao

This is my mum's way of making these.Take a tiny bit of the food colouring on the tip of a toothpick. Adjust the colour by adding it little by little to create a very pale pink colour. Before cooking the rice, stir well to distribute the colouring evenly. More sugar helps preserve the moistness of the sakura-mochi. Chill the adzuki bean paste in the fridge. It's easier to handle or shape when chilled. Measure exact tablespoons of adzuki bean paste for quick measuring and suitable amounts. Scoop the bean paste with a spoon, wrap it in the mochi rice, then wrap each in a cherry leaf. This should be done in one go. Store the leftover adzuki bean paste in a plastic bag in the freezer; flatten it and score with lines to separate into tablespoon portions. Freeze it until required. Break off only as much as you need. Recipe by happyblessing