14 Mochi Recipes That Are Sweet-and-Chewy Perfection

A staple of Japanese cuisine, mochi is made from a variety of rice often referred to as glutinous rice in English (even though it contains no gluten). Mochi is made by steaming the rice and then pounding it into a smooth dough that can then be molded into different shapes. There are a number of ways to eat mochi, both sweet and savory, but Americans most often associate it with sweets, like these bouncy doughnuts. They get their chewiness from a combination of mochiko (sweet glutinous rice flour) and tapioca flour. A small amount of all-purpose flour also helps keep the doughnuts' texture light and a little cakey. Note: these delectable treats are best eaten the same day they're made.

These incredibly soft sugar cookies stuffed with mochi and studded throughout with sprinkles. The edges of the cookie are slightly golden and just the tiniest bit crisp while the middle is ooey, gooey and oh-so-fun to pull apart. The key to the chewy texture of mochi is the sweet rice flour—it should not be swapped for regular rice flour. For the ultimate success in making these cookies, use rainbow sprinkles that are oblong instead of spherical—they are less likely to bleed into the dough when baked.

Daifuku are a popular wagashi (Japanese confection) consisting of the chewy rice-flour dough known as mochi wrapped around a sweet filling. Anko (sweet red bean paste) is one of the most common fillings, here paired with strawberries (ichigo). Other fillings include white bean paste, whole soybeans, and the popular ice cream. For an authentic experience, enjoy this sweet with a cup of green tea. And remember that the mochi coating is very chewy, so savor your daifuku in small bites.

These ice cream-filled mochi treats can be tricky to master, but practice makes perfect! Once you get the folding technique down, you'll be making mochi ice cream again and again.