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.

These treats have something for everyone: toasted coconut flakes and a soft and chewy mochi filling with more coconut flavor and gooey rice treats. We tested the recipe with both mini and regular marshmallows either will do the trick as long as you use a one pound bag. We recommend dolloping small amounts of the crispy rice mixture and coconut mochi around the baking pan for easy spreading.

These are a version of Molly’s classic chocolate chip cookies with gooey surprises of mochi in the middle. They're perfect for anyone who prefers light, soft cookies over thin, crispy version. Trust Molly on this one — they're not to be missed!

This mochi is inspired by Molly’s favorite treat to get when she was studying music in New York. It has just the right amount of caffeine to keep her going and is the best ice cream topping ever!

Butter mochi is a party staple in Hawaii. Made with mochiko (Japanese sweet rice flour) and coconut milk, the dessert is beloved for its sweet, buttery taste and chewy, pleasingly dense texture. A little goes a long way, so avoid cutting the pieces too big. (You can scale down the recipe, but the measurements for the mochiko and coconut milk are really convenient for a 9-by-13-inch baking pan.) If you’d like to add another layer of coconut, sprinkling the top of the batter with shredded coconut before baking is a lovely touch (but by no means necessary).

While you can store these cookies for a few days, they are truly best eaten fresh while the mochi is still soft and tender. The chewy, slightly gooey mochi, is a great complement to the rich peanut butter in these cookies. For added crunch, try sprinkling chopped peanuts over the top of them after glazing.

Infused with matcha in both the dough and the glaze, Molly's delightful doughnuts are full of sweet, earthy flavor. The mochi is essential here, as it makes the doughnuts chewy and light. Plus, they're super cute!

These dark and fudgy brownies have a chewy secret! We used sweet rice flour instead of all-purpose flour to give these black cocoa-infused squares the lovely soft chew of mochi. The long cook time is not a typo. The batter is very loose and it takes longer than a classic brownie to fully set.

These mochi-filled cookies, topped with a cinnamon Hawaiian-bread crumble, are a perfect example of 17-year-old Samantha Moy’s style of cooking: “I like to combine my Asian and American backgrounds to make desserts that both my school friends and my grandparents can enjoy,” says the New Hyde Park, NY resident and winner of our America’s Best Kid Cooks Contest. The treats aren’t always traditional, she says, “but they represent my family’s stories.”

If you love mochi, then you are going to love this cake! Mochi cake is a Hawaiian classic made with coconut and sweet rice flour. There are box mixes out there for purchase, but it’s easy to start from scratch. Ours is sweet and buttery with the iconic chewiness. We kept it traditional and stirred in shredded coconut flakes, but you could also add a bit of matcha or cocoa powder!