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

I love Yatsuhashi, so I made fluffy milk mochi that taste like yatsuhashi.Instead of using a spoon, you can use wet hands. Be careful not to burn your hands.These are less sweet, so adjust the amount of sugar.There is a Yatsuhashi toast recipe.Recipe by piko-rin

Last year, one of my coworkers told me how delicious soy milk warabi mochi is. I made my own original recipe using a microwave. I also thought of many different flavor profiles to go with it and when I tried brown sugar syrup and soybean flour, the flavor was a big success!Since it's made with soy milk, these dumplings turn out so, so creamy. Since this recipe won't heat up the kitchen, you can enjoy chilled warabi mochi during summer. If you chill them in the refrigerator for a long time, they'll tend to harden, so I recommend chilling them in ice water and serving them immediately. For 4 servings. Recipe by Okaraseijin

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

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

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.

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*

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

During the sakura season in spring, I always feel like eating sakura mochi. This time, I tried making Kanto-style sakura mochi.If the frying pan is too hot when you add the batter, it will cook too quickly and harden.Adjust the heat to allow the batter to spread.If you don't have sakura petals for garnish, these look nice with pink mochi as well. In that case, add a little bit of red food coloring to the mix in Step 2. For 8. Recipe by Choco makaron

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

My mother taught me this recipe for when I have leftover silken tofu and had trouble using it up.Since it's so easy to make, you can make it as soon as you think of it.Step 3: If you don't mix it very well, it will get lumpy, but since it's covered in kinako, it will still look nice. Of course the taste won't be affected!!It may be good toasted too. Recipe by Mle

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.Be careful not burn yourself when peeling off the skins! When forming the mixture into patties, if it's too sticky, dampen your hands lightly in water. Cooking them in a liberal amount of oil will give them a nice golden color and will enhance the taste, too! Recipe by Mhimawari