I love milk mochi, so I made this variation using rice bran. Incidentally, you can get the same amount of vitamin B in 2 teaspoons of rice bran, as you can from 1 bowl of brown rice. This is a perfect way to include some rice bran in your diet. It was also popular with the kids.I recommend this for rice bran novices, as you can't really taste it after the mochi has been coated with kinako and brown sugar. Now, there is no vitamin C in rice bran, so it would be even better if you add matcha or green barley, or serve it with some fruit. Recipe by miyuki12

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

When I was a child, my father made a snack like this. He dissolved katakuriko potato starch in a little water, poured hot water over it and stirred swiftly. I modified the recipe. I can get a little more calcium from this snack. ( ) (I can't drink milk.) The smooth texture of these mochi cakes are great!Stir well to prevent the katakuriko potato starch sticking to the bottom of the pan!! You can make this recipe from soy milk too, so this is a good snack for people with allergies. Recipe by nokko.t

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

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This is my own way to make kashiwa mochi. It was very tasty, so I posted this recipe. Kashiwa leaves enhance the flavour, a lot but they are still good without them. I will be glad if you make some with my recipe.Use very hot water. After microwaving, it is very hot, so be careful. The mochi won't harden by the next day, but still try to eat as soon as possible. For making 10. Recipe by miyuki12

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

I had this at a restaurant and it was so delicious I wanted to have it at home, too.In Step 6, if the mochi is not soft and gooey yet, cook it for a while longer.When you transfer the omelette to a serving plate in Step 8, poke it with a chop stick to see if the mochi is soft and cooked through. Recipe by somepoty

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

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

I saw a kashiwa mochi kit, which included joshinko flour and kashiwa leaves.Even though it was my first time making them, it was very easy.At steps 6 and 7, the dough will be very hot. You can use a tea towel over the cling film to knead the mixture. For making 10. Recipe by Chakore-to

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