Mochi Magic

A Life and Love in Mochi
1  Mochi-Making Basics
  Ingredients
  Mochi-Making Tools
  The Process
2  Daifuku (Filled) Mochi: The Dough
  Steamed White Daifuku Mochi
  Microwaved White Daifuku Mochi
  Mochi Ice Cream
  Matcha Mochi
  Rosewater Mochi
  Chocolate Mochi
  Japanese Plum Wine Mochi
  Coconut Mochi
  Nutella and Strawberries Mochi
  Mango Mochi with Fresh Mango
3  Daifuku (Filled) Mochi: The Fillings
  Tsubu-An and Koshi-An (Sweet Red Bean Paste)
  Traditional Shiro-An (Sweet White Bean Paste)
  Vanilla Custard Mochi Filling
  Haupia Coconut Pudding
  Taro Paste Filling
  Matcha Cream Cheese Filling
  Black Sesame Cream Cheese Filling
  Strawberry-Rose Cream Cheese Filling
  Chocolate Peanut Butter Filling
  Chocolate Truffle Filling
  Matcha Truffle Filling
  Earl Grey Truffle Filling
  Strawberry-Rose Truffle Filling
  Mochi Ice Cream
4  Decorating Mochi
  Easy Decorating Materials and Tips
  Authentic Nerikiri Dough
  Easy and Quick Nerikiri Dough
  Baby Chick Mochi
  Panda Bear Mochi
  Baby Bear Mochi
  Pig
5  A New Year's Tradition: Pounded Mochi
  Pounded White Mochi
  Yaki Mochi with Sweet Soy Sauce
  Bacon-Wrapped Mochi
  Ozoni Soup (Savory New Year's Mochi Soup)
6  Odango: Balls of Fun
  Tofu Dango
  Plain Dango
  Sanshoku Dango
  Matcha Dango with Matcha Sauce
  Matcha Anmitsu with Mango Dango
  Zenzal Soup with Odango
7: Baked Mochi
  Kuri Manju (Baked Buns with Sweet Bean Filling)
  Mochi Muffins
  Mochi Muffins with Sweet Red Bean Filling
  Mochi Pancakes
  Plain Mochi Donuts
  Chocolate Mochi Donuts
  Black

Kaori Becker is the author of Mochi Magic and a cook specializing in Japanese cuisine. Growing up “hapa” (half-Japanese) in the Bay Area, she was drawn to her mother’s Japanese home cooking, especially sweets and baked goods. Together with her mother, Becker runs Kaori’s Kitchen, a Bay Area cooking school featuring popular mochi classes. Becker also co-owns The Mochi Shop in Columbus, Ohio.