Mochi Doughnuts Recipe also known as glutinous rice flour doughnuts, mochi donuts, chapssaal donuts is a popular dessert in Korea & Japan. These are crispy & chewy balls of heaven fried to perfection and coated with cinnamon sugar. Unlike regular doughnuts and glazed doughnuts, these are not made with plain flour instead rice flour. Learn how to make mochi doughnuts with step by step pictures and video.

Kalamay Lansong is easy to make with only four ingredients. This sticky rice cake topped with latik is soft, chewy, and gluten-free.

A couple of weeks ago, I was shopping at the Asian grocery store. It was early and so quiet after a snow storm (one of many snow storms...I've stopped counting at this point). I was relishing it and taking my time, a somewhat rare occurrence since I'm usually rushing from place to place. It's in my nature to rush but these days, I'm trying - with some success - to chill out and slow down the pace. As I was walking around, I thought about grabbing a packet of glutinous rice balls to make…

Fried Glutinous Rice Dumplings Ham Sui Gok recipe

Growing up, I always looked forward to having sweet rice cake or lian gao/nian gao for Chinese New Year! I loved all chewy glutinous Asian desserts such as mochi, tong yuen and tapioca…

Hawaiian Butter Mochi!

Mochi Dumplings made with Glutinous Rice Flour – Hiroko's Recipes

🌸 Satisfy your sweet cravings with Filipino Espasol—a chewy rice cake treat that’s perfect for any occasion! 🍚✨ #Espasol #FilipinoDesserts Filipino Espasol Ingredients: Glutinous rice flour (2 cups) Coconut milk (2 cups) Sugar (1 cup) Toasted rice flour (1/2 cup, for coating) Instructions: In a pan, toast the glutinous rice flour over low heat until light brown. Set aside. In another pan, combine coconut milk and sugar. Cook over medium heat until the sugar dissolves. Gradually add the…

Vegan and gluten-free, these irresistible mochi cookies combine an outer shell of crunchy cookie dough with a soft filling of Japanese mochi dough.

Mochi are small, sweet Japanese cakes made with glutinous rice flour (mochiko). They have a soft, chewy outer layer and a deliciously sticky filling made of sweetened red bean paste. Freezing the red bean paste before you use it is optional but it does make the process easier.