My family and friends loved this when I made it for New Year's. It worked perfectly as a snack paired with tea. The walnut topping gave it a fancy appearance and tasted great. I brought it to a party and it was a big hit, so I uploaded the recipe.This mochi is similar to gyuhi, so unlike kirimochi (cut mochi), it's easy to eat for both young and old. It's also cut into small, easy-to-eat pieces. The cinnamon in the dusting makes it even more delicious. Adjust cooking times to your microwave. Recipe by miyuki12

I made these for my nephew who will soon be turning two. My kids who are in elementary and junior high school also love these.Adjust the ingredients to taste. When increasing the amount of toasted barley flour or kinako, add more milk, too. They also can be made any shape or size, but the smaller they are, the easier to eat. Recipe by miyuki12.

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

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

Regular old bean paste ohagi is boring. The sesame and kinako coating makes a big difference.If you're not using bean paste, then increase the amount of rice, sesame, and kinako soy flour. Add a little sugar too. Season enough so that you can taste the salty flavor. Recipe by Puu-tan

We received a bunch of mochi for my daughters first birthday and I cut it up and then left it in the freezer for ages. To be honest, I don't really like mochi, but it's considered lucky so it didn't seem right to throw it away.Then I saw a recipe that involved kneading cooked rice into bread dough so I thought, maybe you can make bread with mochi too!?After heating and melting the mochi, add water back to the mix to bring it to 220 g. A lot of water is lost in the heating process.Every oven is different and has it's own quirks, so please adjust this recipe based on how you know your oven works. The information here is just how it works best in my oven. Recipe by Chibato

I wanted to eat freshly pound rice cakes in Canada. For 6 (5 cm [2.0 in] diameter). Recipe by catwoman

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

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

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

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

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.