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Japanese rice desserts are some of the most delicious treats out there. They are often served at parties or special occasions, and they are perfect for dessert after a meal. The key to making them taste great is using authentic Japanese ingredients.
Rice is a staple food in Japan, and it plays a big role in Japanese culture. Rice dishes are usually eaten at breakfast, lunch, dinner, and even snacks. But not all Japanese rice dishes have to be savory! Check out my list of 10 delicious Japanese rice desserts.
There are many varieties of rice desserts, from sweetened rice balls to savory ones. Some of the most common include mochi, kimekomi, and sukiyaki. These rice desserts are typically made using steamed sticky rice, sugar, and other ingredients.
I've compiled a list of ten of the best Japanese rice desserts that you can try today.
Peanut tang yuang is one of the most popular rice desserts. It's really easy to make and super delicious!
Ingredients
For the Peanut Filling (Best Made Ahead Of Time)
½ c whole peanuts
2 Tbsp granulated sugar
3 Tbsp natural peanut butter (crunchy or smooth)
1 Tbsp icing sugar (powdered sugar)
1 Tbsp coconut oil
For The Dough
2 c glutinous rice flour
1 c hot boiled water
For The Ginger Syrup
2 c water
½ c granulated sugar (or to taste)
a few slices ginger
Directions
Make the peanut filling by mixing together all of the ingredients until well combined. Set aside.
In another bowl combine the glutinous rice flour with the boiling water. Mix well until no lumps remain. Cover with plastic wrap and let cool completely.
Once cooled, add the peanut mixture into the glutinous rice flour mixture. Stir well so that everything is evenly mixed.
Roll the dough into small ball shapes about an inch thick. You should get around 20-30 pieces.
Place the balls on a greased baking sheet. Let sit for 15 minutes before frying.
Heat up your wok over medium heat. Add the coconut oil and swirl it around. When the oil starts to smoke lightly, place the balls in the pan. Cook each side for about 30 seconds. Remove when golden brown.
Serve warm with a drizzle of ginger syrup.
Check out this recipe here
Strawberry mochi is a very popular Japanese dessert. It’s also known as Ichigo daifuku which means “red bean cake”. This is because of its red color.
This dessert is traditionally made during summer but you can enjoy it year round. It has a soft texture and is filled with strawberry jam.
It’s really simple to make and takes just a few minutes. So if you want to impress someone this holiday season, then this is definitely something you need to try.
Ingredients
6 strawberries
5.3 oz red bean paste (anko)
potato starch or cornstarch (for dusting)
¾ cup Shiratamako (glutinous rice flour/sweet rice flour)
1 ½ tbsp sugar
⅔ cup water (measure ⅔ cup and remove 2 tsp to be precise)
Directions
Combine the strawberries, red bean paste, potato starch, sugar, and water in a blender. Blend until smooth.
Pour the batter into a mold lined with parchment paper. Refrigerate for at least 8 hours.
Once set, cut into cubes and serve chilled.
Check out this recipe here
Mochi is a traditional Japanese snack made from glutinous rice flour. It's very different from Western cakes because it's not leavened. Instead, it relies on the moisture content of the rice to create volume.
Ingredients
1 1/2 cups glutinous rice flour
1/4 cup tapioca starch
1/4 teaspoon baking soda
For the Sweet Sauce:
1/2 pound sugar
1/4 pound butter
1/4 ounce vanilla extract
1/4 gallon milk
Directions
Sift together the glutinous rice flour, tapioca starch, and baking soda. Set aside.
Combine the sugar, butter, and vanilla extract in a heavy bottomed pot over medium heat. Cook until the sugar dissolves completely.
Slowly pour the milk into the sugar mixture while stirring constantly. The mixture will start to thicken as soon as the milk hits the hot sugar mixture. Continue cooking until the mixture thickens to a pudding consistency.
Add the sifted dry ingredients slowly to the milk mixture and stir until combined.
Pour the mixture into a greased 9×13 inch baking dish. Allow the mochi to set at room temperature for 30 minutes.
o make the sweet sauce, combine the sugar, butter, vanilla extract, and milk in a heavy bottomed pan over medium heat. Bring the mixture to a boil and continue boiling for 3 minutes.
Turn off the heat and allow the mixture to sit for 15 minutes.
Slice the cooled mochi into squares and serve warm with the sweet sauce drizzled over top.
Check out this recipe here
This Vegan Sushi Rice Pudding recipe is a comforting, healthy, and totally vegan snack that’s gluten-free!
Ingredients
1 cup short grain Japanese sushi rice
1 15 oz can coconut milk (substitute 2 cups almond milk for less rich results)
1 cup water
1/4 cup maple syrup
1 tsp cinnamon
1 tsp vanilla extract
3/4 tsp salt
Directions
In a large bowl, mix all the ingredients together well.
Cover and let stand overnight in the fridge.
Serve cold.
Note: If using regular white rice, use about half the amount of water.
Check out this recipe here
Ohagi are delicious little rice balls that are usually eaten during New Year celebrations. They're traditionally filled with red bean paste, but you can use any filling you like!
Ingredients
4 cups short grain white rice, cooked
1/2 cup sugar
1/2 cup water
1/2 teaspoon salt
1 egg yolk
1/2 stick unsalted butter
1/2 tablespoon vegetable oil
Red Bean Paste (optional)
Directions
Heat the oven to 350 degrees F. Grease an 8x12-inch baking sheet.
Place the cooked rice in a large bowl.
Mix in the sugar, water, salt, egg yolk, and butter. Using your hands, knead the rice dough until it becomes smooth and elastic.
Shape the dough into small balls about the size of a golf ball. You should get about 12.
Roll each ball in the oil then roll them in the powdered sugar.
Arrange the ohagi on the prepared baking sheet. Bake for 25 minutes.
Serve immediately or store in an airtight container for up to one week.
Check out this recipe here
Daifuku mochi are fluffy, chewy cakes made from glutinous rice flour. They come in many different shapes and sizes depending on what kind of cake you want to make.
Ingredients
1 cup glutinous rice flour
1/2 cup tapioca starch
1/2 tsp salt
1/2 tbsp granulated sugar
1/4 cup water
1 1.5 oz package firm tofu
1 1/2 cups water
1/4 sticks unsalted butter
Vegetable Oil, for frying
Directions
In a medium bowl, whisk together the rice flour, tapioca starch, salt, and sugar. Make sure there are no lumps.
In another bowl, combine the water, tofu, and butter. Blend thoroughly using a hand blender or stand mixer.
Pour the wet ingredients into the dry ingredients and stir until combined. The mixture will be very sticky.
Cover the bowl tightly with plastic wrap and refrigerate overnight.
When ready to cook, remove the mixture from the refrigerator and allow it to sit at room temperature for 30 minutes.
Heat a deep fryer or Dutch oven over high heat. When hot, add enough vegetable oil to fill half way up the sides of the pan.
Using a 2-tablespoon scoop, drop spoonfuls of the batter into the hot oil. Fry the dumplings for 3-4 minutes per batch, turning 3-4 minutes per side or until golden brown.
Remove the dumplings from the oil with a slotted spoon and drain on paper towels. Repeat this process until all the batter is used.
Serve warm with a dipping sauce once, until golden brown.
Drain the dumplings on paper towels. Repeat this process until all the batter is used.
Serve warm as dessert or cool completely before storing in an airtight container.
Check out this recipe here
Japanese banana rice pudding has become popular recently thanks to its refreshing flavor and light texture. It's also easy to make since it uses only three main ingredients - bananas, rice, and milk.
Ingredients
1 ripe banana
1 cup long grain white rice
1 can condensed milk
Directions
Place the banana in a microwave safe dish and cover with plastic wrap. Microwave on high for 5 minutes. Allow the banana to cool slightly.
Meanwhile, place the rice in a large mixing bowl. Add the condensed milk and mix well. Cover the bowl with plastic wrap and let rest for 20 minutes.
Peel the cooled banana and cut it into pieces. Add the banana to the rice mixture and gently fold everything together.
Divide the mixture between two bowls (or ramekins) and serve chilled.
Check out this recipe here
Dango dumplings are small, sweet balls that are filled with red bean paste. Although they look like little doughnuts, dango dumplings have a much softer consistency than their fried counterparts.
Ingredients
For The Filling
1 cup dried red beans
1/2 teaspoon baking soda
1 tablespoon sugar
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/4 stick unsalted butter
For The Dumpling
1 1/4 cups all purpose flour
1/4 tsp baking powder
1/4 stick unsweetened natural cocoa powder
1/2 cup cold shortening
1/4 cup ice water
Directions
To prepare the filling, rinse the red beans under running water.
Place them in a pot and cover with water by about 1 inch.
Bring to a boil and reduce the heat to low.
Simmer for 45 minutes, or until tender.
Drain and set aside.
In a medium sized bowl, whisk together the sugar, salt, and ginger.
Add the butter and beat until smooth.
Stir in the cooked red beans.
Set aside.
To prepare the wrapper, sift the flour and baking powder together into a large mixing bowl.
Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the ice water over the top and stir lightly until just combined.
Do not knead. Wrap the ball in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Using a rolling pin, roll out the dough to 1/4-inch thickness. Use a 3-inch round cutter to cut out circles of dough.
Gently press each circle into a mini muffin tin. Fill each hole with 2 teaspoons of the filling. Fold the edges up and pinch together to seal.
Bake for 15 minutes.
Remove from the oven and let it cool completely.
Check out this recipe here
Ginger is one of my favorite spices because it adds such a wonderful aroma to food. This recipe combines the flavors of ginger and rice in an easy dessert that you'll love.
Ingredients
1 cup uncooked short grain brown rice
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup dark molasses
4 tablespoons freshly grated ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 vanilla extract
Directions
Combine the milk, cream, sugar, molasses, ginger, cinnamon, and nutmeg in a saucepan.
Cook over medium heat, stirring frequently, until the mixture comes to a full boil.
Reduce the heat to low and simmer for 5 minutes.
Remove from the heat and add the rice.
Mix thoroughly.
Transfer the pudding to a container with a tight fitting lid.
Refrigerate overnight.
Serve chilled.
Check out this recipe here
Mochi is a traditional Japanese dessert made from glutinous rice. It's usually served as a snack but can also be used as a base for other desserts. In this case, green tea is added to give it a nice flavor.
Ingredients
1 cup glutinous rice (mochiko)
1 cup water
1 cup boiling water
1/3 cup powdered green tea leaves
1/4 pound sweet potato starch
1 egg white
Directions
Place the glutinous rice and the boiling water in a saucepan.
Cover and cook over medium heat for 20 minutes, or until the rice is soft and has absorbed most of the liquid.
Let stand for 5 minutes.
Fluff the rice with a fork.
Meanwhile, combine the powdered green tea leaves and sweet potato starch in a small bowl.
Beat the egg white in another small bowl.
When the rice is ready, fold in the sweet potato starch mixture and then the beaten egg white.
Spread the mochi on a tray lined with waxed paper and let dry for about 6 hours.
Check out this recipe here
Conclusion
I hope you enjoyed these recipes! I really enjoy making them, and they are always a big hit when I make them for family and friends.
If you have any questions please don't hesitate to ask me in the comments below. Have fun experimenting with different ingredients and flavors!
If you want to branch out and be even more adventurous, check out this video below by Tasty. Much of this video includes great Japanese rice desserts, and ALL of them are truly beautiful and tasty!
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