Inspired by a recent trip to Midori's Floating World in Minneapolis, I've been making mochi nonstop. Never thought it'd be this easy! The flavor is good, but the best part (in my opinion) is the texture. I can't get enough of it.
The first is daifuku, with a homemade anko (red bean paste) filling in one, and a peanut butter + kinako (roasted soybean flour) in the other.
The second is a strawberry mochi with So Delicious vanilla cashew ice cream inside.
The third is a trifecta of strawberry, kinako and matcha. I made it to look like the dango emoji
I used this recipe
for all of them.