Cut them into smaller pieces, roll them out (dust your work surface with cornstarch if the mochi is getting sticky) and stuff them with small balls of ice cream that you've scooped and frozen in ...

We've all seen them — mochi, the small, jelly-looking, but also somehow powdery-looking, balls in various colors. Whether you ...

Mochi, a delicate and springy treat from Japan, symbolizes the blend of tradition and modernity. Known for centuries, mochi ...

Following is a transcript of the video. Crystal Lee: This is rainbow dango, bite-sized orbs of colorful, tender mochi. In a process similar to taffy, it's made every day by hand along with a ...

The mochi dish at State Bird Provisions in San Francisco is close to my heart, as it was one of the first dishes I created for the restaurant. It was born out of a kombu cooking challenge that ...

Although the mochi dough starts out quite sticky ... “It’s so auspicious.” Step 1: In a small pot bring ⅓ cup + 1 tablespoon (95 ml) of water and ¼ cup (50 grams) of the sugar to a ...