I created this for a recipe contest sponsored by a brand of milk.Be careful not to let it burn.Once the sauce has thickened enough, you can leave bits of undissolved mochi in it, if you're a mochi lover. Adjust the consistency of the sauce to your preference. Recipe by Donpintan

I came up with a béchamel sauce using mochi cakes, so I decided to try using it to make a quick doria.For the béchamel sauce with mochi cakes, you should try slicing the mochi cakes thinly so that they'll melt more easily and thicken the sauce a bit quicker. Recipe by Donpintan

My grandma used to make this for me when I was a child, using the mochi rice cakes left over from New Year's.If you soak the grilled mochi cakes in boiling water, they will turn soft.Combine the kinako and sugar in the ratio that you like.You can cut up the mochi cakes if you like too. Recipe by doiko

If you love the chewy, sticky texture of mochi, you are going to love this cake! It’s incredibly easy to make, and is the perfect dessert to bring to potlucks or parties. Just be ready to see it disappear quickly. 😋You will need Mochiko flour to make this cake. Regular rice flour won’t work. The best place to buy it is from an Asian supermarket.This recipe was taken from The Kitchn.#Dessert #Cake #Asian

I was trying to come up with ways to use mochi cakes, and this is what I created.The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time.I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo

This is the technique we have been using for a long time at my parents' house.To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke

We always have leftover mochi cake after New Year's... so I transformed them into my daughter's favorite daifuku.Answering my daughter's plea for "I want to eat a big daifuku!" I usually make one daifuku per mochi cake, but two small ones are cute and easy to eat.Adjust the microwave cooking time.You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko

On October 17, 2010, I went with user "Pon-Pon-Do-chan" to Nakatsugawa in Gifu to eat chestnut mochi cakes and kuri-kinton. It was my first time to eat chestnut mochi cakes! I was shocked to find that the expiration is 2 hours! By chance, when making kuri-kinton, I created chestnut powder, and thought maybe I could make a homemade version, so I posted it here.Use your choice of rice cake and microwave to soften it. In order to produce the texture of freshly pounded rice cakes, I microwaved them rather than grilling them. But be sure to eat while still soft. I stored my leftover chestnut powder in the freezer. That way, you can enjoy as many as you want to eat, even in small amounts. Recipe by Akkonee

This is a great little cake that goes well with coffee or tea. Like all mochi cakes, it has a nice springy, slightly chewy texture. Please note that this is not a super sweet cake. If you’re seeking a boost of extra sweetness, try drizzling it with a bit of caramel or melted chocolate. This is an amalgamation of a couple of recipes posted elsewhere. Next time, I think I’ll try adding a bit of espresso powder to the batter!

When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.Please find the right cooking time that works best in your microwave oven!You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji

Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish.Use a heatproof container or any suitable container you have as a mold. Adjust the steaming time depending on how thick your cake is. You can also wrap the cake tightly with plastic wrap and freeze it. This goes well with chunky ra-yu or chili garlic oil. Recipe by Hoink

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