Walnut Paste for Mochi

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

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

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

Mimic the shape of a pumpkin, each of these pumpkin mochi has a chewy outer shell and gooey chocolate filling inside. They make a yummy treat for the spooky Halloween season. In this recipe, you'll only need 4 easy-to-find ingredients. Chocolate goes well with pumpkin. However, you can also choose a more traditional filling such as red bean paste or raisin. The pumpkin I use for my recipe is kabocha but any edible pumpkin will do. In order for the little pumpkin mochi to hold their shape after steaming, the consistency of the dough is very important. You want the dough to be soft enough to mold it into shape but not too crumbly. When you read the recipe, you'll see that I didn't add any water to my dough because the consistency is perfect. However, each pumpkin has different moisture content. If your dough is too dry, you can slowly add some more water until you reach the desired consistency. If it’s too wet, add more sweet rice flour. Also, I don't add any sugar to my dough. Feel free to add sugar if you want your mochi to be sweeter.

This is the kabocha version of "Easy Addictive ! Taro Mochi " which I introduced before.Please adjust the amount of sugar as you like. If you don't have a food processor, you can probably use hands to mash and knead the squash Wetting your hands makes the shaping process easier. Recipe by Natural1975

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

When I was small, my mother used to make this for me whenever it was the mochi pounding season.This dish is like mixing mochi into a heavily seasoned cabbage stir-fry with lots of soup.The key is to use a substantial amount of oil. Recipe by Yomoya

very easy to make and my kiddos love it

Here's a recipe to make Japanese sweets with canned adzuki and okara. I'm so hooked on this since it's so easy and chewy like daifuku.Adjust the amount of milk depending on the water content of the okara and the canned aduki beans. For best results, refer to the photo from Step 1. It should be slightly runny rather than too dry.Because my microwave is old, I had to heat it for 4 minutes. Start from 3 minutes and extend as necessary. The surface should be white, but not wet when touched.I used sweetened canned aduki beans. When using non-sweetened beans, add sugar to your liking. Recipe by Rinkachan

My mother-in-law taught me this recipe for when you need to use up leftover mochi.Try wrapping the entire piece of mochi in cheese! Recipe by Pukupukuko

I've posted this recipe here because these daikon mochi were so well-received.I'm going to keep on experimenting with different ratios and/or measurements of the flour and katakuriko, or try mixing in other ingredients.I wonder how they'll turn out if I use joshinko or shiratamako.Maybe you should keep some liquid from the radish in case you need to adjust its firmness later.I've written to steam-fry over low heat to make them soft (so that they're edible for toddlers), but they'll also turn out amazing if you fry them over medium low heat until they're nice and crispy. Recipe by Iku..

We received a bunch of mochi for my daughters first birthday and I cut it up and then left it in the freezer for ages. To be honest, I don't really like mochi, but it's considered lucky so it didn't seem right to throw it away.Then I saw a recipe that involved kneading cooked rice into bread dough so I thought, maybe you can make bread with mochi too!?After heating and melting the mochi, add water back to the mix to bring it to 220 g. A lot of water is lost in the heating process.Every oven is different and has it's own quirks, so please adjust this recipe based on how you know your oven works. The information here is just how it works best in my oven. Recipe by Chibato

I wanted to use up leftover rice cakes from New Years, so I decided to recreate my favorite Tirol chocolates and it was delicious.Slice the mochi rice cakes as thinly as possible so they cook all the way through.The bread is crispy, yet fluffy, and the mochi rice cakes are chewy.I want to try again with the delicious Tirol chocolate version!It's also delicious with kinako cream on top! Recipe by Ma-ch:9

Oops! I forgot to buy chocolates for my husband! I hope this will be okay this year. This year, I substituted pre-cut mochi for the shiratamako to make it easier. I made matcha flavored ones with the time I saved.Use a pastry brush! Even sticky mochi dough can be formed easily with it. You need a pastry brush, mini spatula, non-stick parchment paper, heatproof container, plastic wrap, knife, container for double boiler. Prepare these items! Recipe by Mitsuzou

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

Okara is so cheap, yet it's packed with nutrients. I wanted to cook it in a way that's simple, but tasty enough to not get tired of.If the mochi hardens after letting the mochi sit a while, cover it with plastic wrap again and microwave it for a few seconds.The heating time will depend on how much mochi you make, so check on it as you heat.If you're making 3 mochi, 1 minute should be enough to make it nice and chewy. Recipe by Humpty 6

There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough.I didn't know that, so I've been making mochi by mixing daikon radish and katakuriko, and eating it with sugar-soy sauce. I think the brown sugar flavored filling counteracts the odor of the daikon radish.They say that the liquid in grated daikon radish has some nutrients too, so let's use it with the grated radish.The texture of the dough will vary depending on how much liquid is in the daikon radish, so please adjust accordingly. Recipe by Toromusume

This recipe will guarantee jiggly warabi mochi even the next day even when they're chilled. I wanted to make warabi mochi like that. I think I've almost replicated the jiggly texture of a famous store in Kyoto.This uses a bit more gelatin than normal jello. Make sure to add a whole tablespoon. Just to be sure, coat in kinako and sugar again when eating. Recipe by miyuki12