Mochi is my go-to treat at Japanese grocery stores. This snack is made from glutinous rice flour (which, confusingly and luckily, does not contain gluten) and filled with a sweet paste of beans, lotus root, and many other creative fillings. Mochi can be coated in roasted soybean powder, sesame seeds, pickled cherry leaf, or even matcha. The texture may be an acquired taste, if you’re not used to the chewiness of pounded sticky rice. I love the soft and chewy texture with the balance of crunchy roasted sesame seeds and a thick red bean filling.
The traditional method of making mochi is pounding sticky rice until it forms a gooey dough, but it’s much easier to make mochi at home by using rice flour. The suggested rice flour is always shiratamako instead of mochiko, but mochiko can be used in a pinch.
There are also many other forms of mochi to explore! You can also buy blocks of mochi that contain less water. These are cut into shapes and baked, which results in a crispy outer shell and a chewy interior.
Another twist on mochi is a Hawaiian butter mochi cake. Mochi is a great base for a variety of flavors, because the rice is naturally sweet and neutral.