It’s like a cross between an airy soufflé and the cheesy-goodness of a New York cheesecake. Image credit: cheesecakes are renowned for their fluffy and cotton-like texture.
Also, try wrapping strawberries with mochi for a fruity twist. Anko is the sweet Japanese red bean paste that’s found in other Japanese sweets such as dorayaki and taiyaki, and you can purchase canned versions of it or make it fresh yourself.Īnother popular way to enjoy mochi is to wrap ice cream with it to make mochi ice cream. Image credit: can cut the mochi into small pieces, or wrap anko (餡子) with it to make daifuku mochi (大福餅).
The mochi is now ready to be shaped and served. You can dust your hands with some cornstarch to help prevent burns. Once the mochiko is soft, sticky, and shiny, transfer it to a tray layered with cornstarch. You can reduce the amount of sugar if you are going to serve it right away. While this may seem like a lot of sugar, it’s key to keeping the mochi soft and chewy. Add another third and do the same until all of the sugar is dissolved into the mochi. Over low to medium heat, add in a third of the sugar and mix it into the mochi until it’s completely dissolved. Mix the flour and water together until it reaches a soft dough-like consistency. This Japanese glutinous rice cake is delicious on its own, but it can also be used with a variety of fillings that’ll add that extra oomph. It’s traditionally made and consumed for the new year, but that shouldn’t stop you from having it whenever you like. Image credit: is a well-loved Japanese sweet treat – it’s a ball of sticky, chewy goodness. But if your dessert cravings simply can’t wait that long, pick up a mixing bowl and try recreating these 10 simple Japanese desserts, guaranteed to be both delicious and easily made at home. Unless you live in Japan, visiting a Japanese dessert shop won’t be possible in the near future. 
Japan has plenty of these delightful treats, from traditional desserts known as wagashi to Western ones such as pancakes and parfait, but with a Japanese twist. We also have a particularly soft spot for pretty little desserts – they’re as satisfying to the eyes as they are to our tummies. To the chagrin of our doctors, many of us have a sweet tooth, whether we’d like to admit it or not.
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