The cakes, known as mochi, are cute round buns made of soft and chewy rice. The rice is first steamed and then pounded and mashed. Mochi-pounding at a shrine in Tokyo The resulting sticky rice ...

Chapssaltteok is a chewy and sweet traditional Korean dessert made from glutinous rice flour and filled with a variety of ...

The texture of dango is denser and chewier than mochi due to the use of rice flour instead of steamed, pounded rice. Dango are best eaten fresh and are typically served as a street snack.

Crystal: Fugetsu-Do is known for their rainbow dango. It starts with a base dough that's steamed and mixed with sugar. The mochi is edible at this stage, but it's not rainbow dango yet.