Kinako Mochi Toast

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!

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

I was inspired by a candy called "Kinako Milk" which I saw at the supermarket.Add as much condensed milk as you like.Just one teaspoon gives a subtle sweetness and allows enjoyment of the kinako flavor.If increasing the amount of condensed milk, it may be best to slightly reduce the amount of milk (since milk tends to give a pastier taste to the kinako and other ingredients). Recipe by Onigiri mama

Regular old bean paste ohagi is boring. The sesame and kinako coating makes a big difference.If you're not using bean paste, then increase the amount of rice, sesame, and kinako soy flour. Add a little sugar too. Season enough so that you can taste the salty flavor. Recipe by Puu-tan

I bought kinako because I wanted to eat something sweet.I used an idea from, which is a hot drink made with hot milk, cocoa and coffee. I thought I would add kinako to it and make a snack.You don't need to wrap the mochi in nori seaweed, and you only need 1 plate.This is so easy. Now I can even eat mochi for breakfast.The mochi won't stick to the plate if you use plastic wrap, so it'll save you from all that clean up time.This recipe has nothing but good sides to it. Recipe by yakopuyo

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

Kinako uirō was very popular at my workplace, so I created this recipe.-The necessary ingredients are the ones marked ◎. This time, to bring out the sweetness and chewy texture, I made it with salt and potato starch flour. If you don't add them, the mochi will be firm.-There are 3 main points. 1) Mix very well. (More than just stirring well, stir until there is no flouriness left in the mixture). 2) Strain the mixture when pouring it into the container. (This is to improve the texture when you eat it. Remove lumps that were not broken up by stirring) 3) Do not overcook the mochi. (This is because the residual heat in the mochi will continue to cook it after it's been taken out of the microwave). Recipe by .M.

The chikuwa bread sold in my neighborhood was on TV, so I decided to try it. I thought it was delicious, but thought it was lacking in something. So after that, I used up 3 packs (12 sticks) of chikuwa to experiment.Sesame oil is a key ingredient! Please top with as much sesame seeds as you like! You can even top it with onions. If you really like aonori seaweed, you can also add it! (However, the aonori seaweed taste will dominate). You can also try adding a zig-zag of mayonnaise on top! Recipe by ayureo

This kashiwa mochi has a chewy texture with the shiratamako and joshinko. I wanted to make the kashiwa mochi my Grandma used to make for me a long time ago!When you are stretching the dough, if you don't wet your hands, it will stick to your hands. But if you wet your hands too much, the red bean paste will absorb the moisture and become too soft. In that case, it will fall out of its wrap later on, so be careful. This rice cake is very sticky, so thinly grease the oak leaves with vegetable oil before wrapping. It will be easier to remove the leaves when you eat it. For 7 pieces. Recipe by Kkmamacchi

I made these for my nephew who will soon be turning two. My kids who are in elementary and junior high school also love these.Adjust the ingredients to taste. When increasing the amount of toasted barley flour or kinako, add more milk, too. They also can be made any shape or size, but the smaller they are, the easier to eat. Recipe by miyuki12.

I love kinako! I had a craving for kinako on toast so I came up with this.I add a pinch of salt to the kinako for a sweet and savory kick. Recipe by Jurine

Since making red bean paste takes time, and I didn't have any sweet potatoes, I figured I could try using regular potatoes. And when I tried it out, they came out voluminous and were a perfect snack.If the surfaces of the dumplings dries out and the kinako doesn't stick, you can dip them quickly in hot water to get the kinako to stick.These are not sweet dumplings, but if you want to turn them into a dessert, then increase the amount of sugar or add butter to the potatoes. Recipe by Wakashinko

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.

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

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

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

When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.Please find the right cooking time that works best in your microwave oven!You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji

I love the Chinese dim sum's daikon mochi! Here's my version (attempt?) of daikon mochi.

I like this way of making toast. I cut out the white part of the bread and put ingredients in the cavity.It is easy to burn over high heat, so cook it slowly over medium to low on your pan.Use leftover ingredients in the fridge (instead of bacon, you can use ham or sausage). For 1 serving. Recipe by Yuukarikoara

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.

This Mango Mochi is soft, chewy, and filled with sweet, juicy mango. The delicate mochi wrapper pairs perfectly with the fresh fruit, creating a light and refreshing treat. Simple to make and fun to eat, it’s a perfect dessert! Enjoy!