Mochi Waffle known as Moffle in Japan is a hybird waffle made from Mochi. How to make them, toppings suggestions and sauce recipes included.

Mochi is most often served in Japanese desserts with the sweetest of ingredients, a pairing appreciated the world over. But how about adding some spice to your mochi for a change?

Red Bean Mochi is a great way to try red bean paste for the first time, or use up leftover red bean paste you have from making another recipe!

Lisa Lin on Instagram: "I’ve been dreaming about developing a savory butter mochi recipe for a while. So when I saw @saltnpepperhere’s corn mochi video, an idea blossomed 🌽🧀 This savory corn mochi has subtle sweetness from fresh corn, fragrant scallions, and savory Parmesan in each bite! Get the full recipe on my blog (tap the link in my profile and then the corn mochi photo) The mochi reheats SO WELL. Matter of fact, I actually prefer the texture even more when the mochi is reheated and…

This is a taste we enjoyed in the ski village of Nozawa, some time ago in Japan. This filled mochi is fried on the pan and remains soft with the help of tofu...

Qing Tuan (Chinese Mugwort Dumplings / Qingming Dumplings)

The leftover Mashed Potato doesn't taste great next day. What do you use it for? Don't throw it away. Why don't you make it into soft rubbery Mochi? Just like

Mochi is a Japanese sticky rice cake used in both savoury and sweet dishes. It usually makes mochi from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth. Kinako mochi is traditionally made on New Year’s Day as an emblem of luck. #mochi #matcha #soy #Emointhekitchen

Looking for a fun and refreshing summertime treat recipe? This chilled Japanese dessert is exactly what you need. Warabi Mochi is a soft, chewy, and jelly-like confection that you can make with just a few ingredients. It’s made with warabiko, different from the mochi made with glutinous flour, but gets its name from the similarity in texture. Warabimochi is often dipped in kinako soybean powder, with an amazing nutty flavor!

This recipe was adapted from Kristina Cho’s joyful Mooncakes and Milk Bread (Harper Horizons 2021). There’s a how-to video in the main blog article, in case you want extra guidance. Using a nonstick pot for the dough ensures fast, easy cleanup. Makes 20 balls.