This was the recipe I've been hoping to find. I didn't want a butter mochi, this one is more like a traditional pounded mochi in flavor. Does anyone know though, if I could cut down the sugar a teeny bit? I made it for Japanese cultural week at preschool, and both kids and adults loved it...not everyone, of course. It's a little new and unusual for some folks. Has anyone tried substituting fruit juice for the water? This recipe was simple and turned out easier and better than I expected. Thanks so much for sharing!!!

Reviewed On: Apr. 4, 2008

Today, for my father-in-law's birthday, I made the most fabulous yellow cake from epicurious. I made three...count them, THREE types of frosting, including a ganache with 1 lb of very expensive chocolate, cream, etc. This was, by far, the closest to what I was looking for. Sort of like tub frosting but much better. Light, smooth, chocolate...Mmmmm. I'm almost embarrased by the simplicity of this recipe. It's like cheating. Terrific!!! I'm putting this one in the old metal recipe box.

Reviewed On: Feb. 26, 2006