Korean mochi

When I think of Mochi, froyo from Pinkberry or those ice cream-filled ones come to mind. It's the those pillowy, chewy bits that go on your froyo or Bingsu. To be honest, I'm not one of the biggest fans of it, because I've always found it to be a bit too heavy. I mean, I'd still eat it, but it's never been something that I've craved for. Ever since I've had these Mochi Donuts for the first time, It has totally changed my mind about anything Mochi. There’s this place called, MoDo in Hawaii

Chocolate mochi is a twist of traditional Japanese rice cakes. Soft, chewy, and chocolately goodness all rolled into one bite sized treat.

Extra Soft Mochi with Cheesecake Filling is a delightful fusion dessert that combines the chewy texture of traditional mochi with a creamy, tangy cheesecake filling. This treat offers a unique combination of textures and flavors. The mochi dough is made from glutinous rice flour, water, and sugar, steamed until it reaches a soft, stretchy consistency. Once the dough is ready, it is flattened and filled with a smooth, rich cheesecake filling made from cream cheese, sugar, and a touch of lemon…

Mochis

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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!

Craving something sweet? This Korean mochi or Chapssaltteok recipe is my favorite dessert that you can whip up in less than 20 minutes.

Wondering how to make green mochi at home? Check out an easy recipe for the traditional Japanese rice cakes, prepared with a green tea filling.

When we visited Japan in 2007, we happened to visit in the most divine month of September, when summer is peeling back its lingering layers...

Homemade Mochi Ice Cream are Japanese rice cakes with an ice cream center, in a soft, slightly chewy, sweet rice dough.