Cabbage Mochi

I was trying to think of something to do with leftover mochi, and came up with this. My husband loved it, and all my mochi are gone now.You could top this with aonori seaweed and bonito flakes. If you want to eat healthy, you can make it akashiyaki (egg and octopus dumplings) style: substitute grated daikon and dashi stock for the okonomiyaki sauce and the mayonnaise. Recipe by Mizukichi

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..

I’m excited to share one of my favorite treats with you—Mango Mochi! It’s soft, chewy, and bursting with the tropical sweetness of mango. If you’ve never tried making mochi before, don’t worry—it’s surprisingly easy and totally worth it. Whether you’re a mochi lover or just looking for a fun new dessert to try, this one’s a must. Let’s dive into making this deliciously sweet and chewy treat! Enjoy!

Hello! I wanted to share Japanese mochi recipes!Making mochi using a mochi maker machine.MOCHI is a rice cake. It uses a special type of rice called mochi-rice(or many of you may know it by the name of sticky rice.)Mochi Recipe video:https://youtu.be/4Sc41kTggkI

I created this recipe because I wanted to warm myself on cold days.Adding bacon and wiener sausages are also good. Recipe by Orandeu-tan

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

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!

I had these potato mochi at a friend's house, and tried to replicate them and came up with this recipe. I based this on the popular method using katakuriko.Although it is time consuming, the texture of the potato is best when strained through a sieve. Add milk until it reaches a cream-like consistency, then add just enough katakuriko to make them firm enough to shape into balls. If you use tapioca powder instead, they will become even springy and chewier. Recipe by MsX

If you’re a fan of sweet, chewy desserts, you’re going to love this Strawberry Mochi! It’s got that soft, sticky texture we all crave, with the perfect burst of juicy strawberry flavor inside. This is such an easy and fun treat to make at home, and it’s a great way to enjoy the sweetness of strawberries in a whole new way. Let’s dive in and make this delicious treat together! Enjoy!

My mother taught me this recipe. Recipe by Yuuyuu0221

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

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

I had some mochi and wanted to eat them in a different way so I tried in a gratin.I thought it would taste pretty good with yakiniku sauce, so I gave it a try!Since the miso in the ingredients could be difficult to blend in, use a whisk to blend it in thoroughly.It tastes best if the liquid is thoroughly drained from the grated daikon radish. Recipe by Satomiwa

I love potato mochi!I added carrot because I wanted my kids to eat some vegetables, but this is good without. To drain the tofu, line a strainer with paper towels, add the tofu and press using your hands. Recipe by John Lee Cooker

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

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 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

Raspberry Mochi is soft, chewy, and bursting with fruity flavor! It’s filled with fluffy raspberry whipped cream and juicy raspberries, melting in your mouth with a light dusting of raspberry powder for extra flavor. Sweet, tangy, and super satisfying—easy to make and perfect for a fun treat or sharing with friends! Enjoy!

餅を冷やすと固くなりそうで心配でしたが、餅に牛乳や砂糖を含ませると固くならないのです！分量はfeelingで大丈夫です！

I got the idea for this from mochi pizza, and used some cabbage and and egg only for a really inexpensive meal. This is a simple recipe.Even if the mochi pieces don't stick together at Step 3, it's fine. The egg added in Step 4 will stick the mochi and cabbage together. You can add a ton of cabbage and it will be OK. It will shrink when it's steamed. If you are using a cast iron pan, you need to add vegetable oil. For 1 serving. Recipe by gh97923

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.

I made an easy version of "abekawa mochi" that is a regional speciality in my hometown.When you heat up the mochi in Step 4, it will be too soft if you overheat it, so try to be careful.Cut the mochi into your desired size. If you use the pre-cut mochi as it is, you'll have a more generously-sized abekawa mochi. Recipe by Karun

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

I came up with this recipe since I was tired of the regular isobe yaki (mochi with seaweed).You can also use vegetable oil, but sesame oil is fragrant and delicious. For those who like it on the sweet side, add a little sugar to give it a mitarashi-like touch. Recipe by Mizukichi

If using a cake box in Step 12, line the box with plastic wrap.I learned most of my mochi recipes from my aunt.Use a small amount of water when steaming, since you will dampen your hands when mixing in the beans.To prevent the mochi from becoming too sticky, shake off the excess water from your hands when mixing.I used a flat lid for the mochi machine, but an oblong semi-cylindrical lid would also work well. Recipe by La Land

I made this dish using kagami-mochi (mochi rice cake decorations) from our New Year's decorations.Pay attention and adjust the heat while cooking. Adding some water prevents the mochi from getting burnt and helps it cook faster.You can freeze the sauce, so make a large amount and use it for later.It can be used not only for pizzas but also in pasta dishes. Recipe by Watamichi

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 my mother's dish that is very popular with my family.You can drizzle on a generous amount of soy sauce.If the heat is on high, the green onions will get burnt before mochi becomes soft, so please make sure to cook over low heat. For 1 frying pan's worth. Recipe by Gubigubipuha-

My mother taught me this.I really doubted whether this would work, but just as I was second-guessing myself, real mochi materialized before my eyes!This is great when you want to eat mochi. You might never buy pre-made, pre-cut mochi again!If you have time, soak the mochi rice in water beforehand.If you mix thoroughly with a spoon in Step 4, you'll get a smooth mochi mixture. Recipe by *mocomoco*

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