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 created this recipe because I wanted to cook an easy snack with my kid during summer vacation!I cook with my 4-year-old daughter. I am enthusiastic to cook cute dishes for birthdays or seasonal events. Recipe by Kodomoto Tsukuru Uchigohan

I wanted to make the warabi mochi that I'd learned how to make in a cooking class a little bit softer with dark brown sugar. I make this using Lakanto (a brand of artificial sweetener) for my mother in law, who has diabetes (I've added notes for that as well).Don't chill it for too long. It's best to make it 3 to 4 hours before you intend to eat it. Recipe by Rurina

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

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

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

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

I love user "Rurina"'s recipe for warabi mochiand have always been making it since. It's a delicious brown sugar syrup warabi mochi and I highly recommend it. My recipe uses matcha for an easy green tea warabi mochi.The recipe calls for matcha (powdered green tea), but it's not bitter so perhaps it'll be suitable for small children who don't like its bitterness. 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

We start to see warabi mochi in the stores in early summer. I created this recipe because I wanted to make a warabi mochi dish with the ingredients I had on hand.You can use water, but boiling water works better. If you like firm texture, use 250 ml of boiling water. If you like soft texture, increase the amount of water to 300 ml.Don't heat the mixture at once. Stir occasionally so that it cooks through evenly (otherwise it might become lumpy). Recipe by AyakoOOOOO

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

I came up with this recipe when I didn't have warabi starch on hand.The longer the mixture is heated, the better the taste.If it isn't heated long enough, it will be too soft, but if you heat it too long, it will become too hard, so keep your eye on it!For 2 servings. Recipe by Yukinkoyuki