30+ Traditional New Years Japanese Dessert Recipes for Good Fortune

When it comes to celebrating the New Year, Japan has a rich tradition of delicious desserts and sweets that symbolize luck, health, and prosperity.

Japanese New Year’s desserts often showcase a harmonious blend of flavors and textures that make each treat memorable and meaningful.

From delicate mochi filled with sweet bean paste to creamy yuzu-flavored cheesecakes, these desserts not only taste delicious but also carry cultural significance, making them a perfect addition to any New Year celebration.

In this roundup of 30+ New Year’s Japanese dessert recipes, you’ll find a delightful variety of treats that are perfect for welcoming the year with loved ones.

Whether you’re looking to try traditional favorites like dorayaki and taiyaki or explore modern Japanese-inspired twists like matcha cakes and black sesame panna cotta, these recipes capture the essence of Japanese sweets.

Let’s dive in and discover desserts that will make this New Year’s celebration one to remember!

30+ Traditional New Years Japanese Dessert Recipes for Good Fortune

Japanese New Year’s desserts are more than just treats; they are symbols of hope, good fortune, and joy for the year ahead.

As you try out these 30+ dessert recipes, you’ll not only experience the unique flavors of Japanese sweets but also bring a touch of tradition to your own celebration.

Whether you’re making these desserts to share with family or as a personal treat, they’re a beautiful way to welcome the New Year with sweetness and positivity.

With recipes that cater to various tastes—from the earthy flavor of matcha to the refreshing tang of yuzu—these Japanese desserts are sure to bring joy and warmth to your New Year’s festivities.

Here’s to a wonderful start to the year, filled with delicious sweets, shared happiness, and lasting memories.

Ochi Ice Cream with Matcha and Black Sesame

Mochi Ice Cream is a beloved Japanese treat, and this recipe combines the rich flavors of matcha and black sesame to create an unforgettable dessert. Mochi symbolizes strength and endurance, while matcha signifies tranquility and calm. Black sesame, a common ingredient in Japanese sweets, adds a nutty flavor and a striking color contrast. This Mochi Ice Cream dessert offers a chewy, creamy texture and a hint of sweetness, creating a refreshing finish to your New Year celebration meal.

Ingredients

• 1 cup sweet rice flour (mochiko)
• 1 cup water
• 1/4 cup sugar
• Cornstarch or potato starch (for dusting)
• 6 small scoops of matcha ice cream
• 6 small scoops of black sesame ice cream

Instructions

1. Prepare Mochi Dough: In a microwave-safe bowl, whisk together the sweet rice flour, water, and sugar until smooth. Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir the mixture, then microwave again for 1 more minute until it becomes thick and sticky.
2. Shape the Mochi: Dust a clean surface with cornstarch or potato starch. Pour the mochi dough onto the surface and dust with more starch to prevent sticking. Roll out the dough until about 1/4 inch thick and cut into 12 small circles (big enough to wrap each ice cream scoop).
3. Wrap Ice Cream: Place a scoop of ice cream (either matcha or black sesame) in the center of each mochi circle. Carefully wrap the dough around the ice cream, sealing the edges. Place each mochi ice cream ball on a tray lined with parchment paper and freeze for at least 1 hour.
4. Serve: After freezing, serve immediately or store in an airtight container in the freezer.

This Mochi Ice Cream with Matcha and Black Sesame is a refreshing and unique Japanese dessert that’s perfect for your New Year festivities. Each bite combines the traditional flavors of Japan with a soft, chewy mochi exterior and a cold, creamy center, making it a delightful treat for all ages.

Yuzu Castella Cake

Yuzu Castella Cake is a light, fluffy sponge cake infused with the unique, citrusy aroma of yuzu, a Japanese citrus fruit known for its fragrant zest. This cake, with origins in Nagasaki, represents prosperity and happiness and has been enjoyed for centuries in Japan. The subtle yuzu flavor adds a fresh, tangy twist to the traditional castella cake, making it an excellent dessert for celebrating new beginnings in the New Year.

Ingredients

• 4 large eggs
• 3/4 cup granulated sugar
• 3/4 cup bread flour (sifted)
• 1 tbsp honey, dissolved in 2 tbsp warm water
• 2 tbsp yuzu juice
• 1 tsp yuzu zest

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Line a loaf pan with parchment paper.
2. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for 8–10 minutes until the mixture becomes thick, pale, and doubled in volume.
3. Add Honey and Yuzu: Lower the mixer speed and add the honey mixture, yuzu juice, and yuzu zest. Mix until incorporated.
4. Fold in Flour: Gradually fold in the sifted bread flour, being careful not to deflate the batter.
5. Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 40–45 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
6. Cool and Serve: Remove the cake from the oven and let it cool completely in the pan. Slice and serve to enjoy the bright, citrusy flavor of yuzu in every bite.

This Yuzu Castella Cake combines the delicate sweetness of castella with the refreshing citrus notes of yuzu, making it a wonderful addition to your New Year dessert lineup. This soft, airy cake captures the spirit of Japanese tradition and is sure to bring joy and luck to all who savor it.

Kinako Warabi Mochi with Brown Sugar Syrup

Kinako Warabi Mochi is a chewy, jelly-like dessert dusted with kinako, a roasted soybean flour that adds a nutty flavor to the treat. Traditionally served during festivals, Warabi Mochi is refreshing and easy to make, perfect for ringing in the New Year with loved ones. This recipe includes a rich brown sugar syrup to drizzle over the top, adding a touch of sweetness that complements the nutty kinako and soft mochi texture.

Ingredients

• 1/2 cup warabi starch (or potato starch as a substitute)
• 1 cup water
• 1/4 cup sugar
• Kinako (roasted soybean flour) for dusting
• 1/4 cup brown sugar
• 1/4 cup water (for syrup)

Instructions

1. Prepare Warabi Mochi Mixture: In a saucepan, mix warabi starch, water, and sugar until dissolved. Cook over medium heat, stirring continuously, until the mixture thickens and turns translucent (about 5 minutes).
2. Set the Mochi: Pour the thickened mixture into a flat container and let it cool. Once set, cut it into bite-sized cubes.
3. Make Brown Sugar Syrup: In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let it cool.
4. Dust with Kinako: Roll each Warabi Mochi cube in kinako flour to coat evenly.
5. Serve: Place the mochi cubes on a plate, drizzle with brown sugar syrup, and serve immediately.

Kinako Warabi Mochi with Brown Sugar Syrup is a simple yet delightful dessert that embodies the essence of Japanese culinary tradition. Its soft, jelly-like texture, combined with the earthy flavor of kinako and the sweetness of the syrup, makes it a fantastic dessert choice to welcome the New Year with a blend of tradition and taste.

Anmitsu Parfait with Fresh Fruit

Anmitsu is a classic Japanese dessert made with agar jelly cubes, sweet red bean paste, fresh fruits, and a drizzle of black sugar syrup. This parfait version layers the traditional ingredients into a beautiful, refreshing dessert perfect for New Year celebrations. Each element symbolizes something special: agar represents purity, red bean paste symbolizes good fortune, and fresh fruit adds a colorful touch. This Anmitsu Parfait is both visually stunning and delicious, making it an elegant treat to start the year.

Ingredients

• 1/2 cup agar powder
• 1 1/2 cups water
• 1/4 cup sugar
• 1/4 cup sweet red bean paste (anko)
• Fresh fruit (such as strawberries, kiwi, and mandarin oranges), chopped
• Vanilla or matcha ice cream (optional)
• 1/4 cup black sugar syrup (or maple syrup)

Instructions

1. Make Agar Jelly: Dissolve agar powder and sugar in 1 1/2 cups of water. Bring to a boil, stirring constantly. Pour into a shallow dish and let it cool until set. Once firm, cut into small cubes.
2. Layer Ingredients: In parfait glasses, layer the agar cubes, red bean paste, fresh fruit, and a small scoop of ice cream if desired.
3. Drizzle with Syrup: Drizzle black sugar syrup over the parfait before serving.

This Anmitsu Parfait with Fresh Fruit is a delightful, light dessert that balances sweetness, freshness, and texture. Its colorful presentation and refreshing flavors make it an ideal treat to celebrate the start of a new year, bringing joy and good fortune to those who indulge.

Sweet Potato Mont Blanc with Chestnut Cream

Sweet Potato Mont Blanc is a delightful twist on the classic Japanese mont blanc dessert, incorporating the rich flavors of Japanese sweet potato and chestnuts. Sweet potatoes symbolize endurance and warmth, making them a fitting ingredient for the New Year. Topped with a light and creamy chestnut purée, this dessert is a perfect blend of earthy sweetness and indulgence, with a refined look that will impress guests.

Ingredients

• 1 large Japanese sweet potato, peeled and steamed
• 1/4 cup sugar
• 1/4 cup heavy cream
• 1/2 cup chestnut cream (or canned chestnut purée)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Tart shells or cookie base (for serving)

Instructions

1. Prepare Sweet Potato Filling: Mash the steamed sweet potato until smooth. Add sugar and heavy cream, mixing until smooth and creamy.
2. Make Chestnut Cream: In a mixing bowl, combine chestnut cream, powdered sugar, and vanilla extract. Whip until light and fluffy.
3. Assemble Mont Blanc: Spoon or pipe the sweet potato filling into tart shells. Top with piped chestnut cream in a spiral pattern to create the classic mont blanc look.
4. Serve: Garnish with a dusting of powdered sugar or a small piece of candied chestnut on top.

Sweet Potato Mont Blanc with Chestnut Cream is a unique, elegant dessert that’s rich in flavor and texture. Its lovely presentation and refined taste make it perfect for celebrating the New Year, blending warmth and prosperity in every bite.

Strawberry Daifuku Mochi

Strawberry Daifuku Mochi is a beloved Japanese dessert featuring a whole strawberry wrapped in sweet red bean paste and soft mochi. With strawberries symbolizing luck and mochi representing strength and endurance, this dessert is a sweet, symbolic treat to start the New Year. Each bite offers a delightful balance of juicy strawberry, creamy red bean paste, and chewy mochi—perfect for a celebratory and memorable New Year dessert.

Ingredients

• 1 cup mochiko (sweet rice flour)
• 1 cup water
• 1/4 cup sugar
• Cornstarch (for dusting)
• 6 fresh strawberries, hulled
• 1/2 cup sweet red bean paste (anko)

Instructions

1. Prepare Strawberries and Anko: Wrap each strawberry in a small amount of red bean paste, creating a layer around the fruit. Set aside.
2. Make Mochi Dough: In a microwave-safe bowl, mix mochiko, water, and sugar until smooth. Cover with plastic wrap and microwave for 2 minutes. Stir, then microwave for another minute until thick and sticky.
3. Shape Mochi: Dust a clean surface with cornstarch. Pour the mochi dough onto the surface and dust with additional cornstarch to prevent sticking. Roll out the dough and cut it into 6 circles.
4. Wrap Strawberries: Place each prepared strawberry in the center of a mochi circle. Gently pull the mochi around the strawberry, pinching to seal. Place on a tray and serve fresh.

Strawberry Daifuku Mochi is a delightful Japanese New Year’s dessert that’s as beautiful as it is delicious. The juicy strawberry, sweet red bean paste, and chewy mochi create a harmonious blend of textures and flavors, embodying luck and joy—perfect for celebrating the New Year with loved ones.

Black Sesame Kuzumochi

Kuzumochi is a delicate, jelly-like dessert made from kudzu (arrowroot) starch, which gives it a light and refreshing texture. This version is flavored with black sesame, a rich and nutty ingredient that’s widely used in Japanese sweets and represents good health and longevity. Topped with kinako (roasted soybean flour) and drizzled with kuromitsu (black sugar syrup), this Black Sesame Kuzumochi is a smooth, nutty treat that’s perfect for ringing in the New Year.

Ingredients

• 1/2 cup kuzu starch (kudzu starch or arrowroot powder)
• 1 cup water
• 2 tbsp black sesame paste
• 1/4 cup sugar
• Kinako (roasted soybean flour) for dusting
• Kuromitsu (black sugar syrup) for drizzling

Instructions

1. Mix Ingredients: In a saucepan, combine kuzu starch, water, black sesame paste, and sugar. Stir until smooth and there are no lumps.
2. Cook the Mixture: Heat the mixture over medium heat, stirring continuously, until it thickens and becomes glossy.
3. Set and Cool: Pour the mixture into a shallow container and let it cool to room temperature, then refrigerate until firm. Cut into small cubes.
4. Serve: Dust each piece with kinako and drizzle with kuromitsu before serving.

Black Sesame Kuzumochi is a simple yet flavorful dessert that combines smooth texture with the nutty depth of black sesame. Its delicate flavor, combined with the earthy kinako and sweet kuromitsu, creates a dessert that is both refreshing and meaningful—a perfect way to welcome the New Year with health and prosperity.

Matcha Dorayaki with Red Bean Cream

Dorayaki is a popular Japanese dessert made of two soft pancakes filled with sweet red bean paste. For the New Year, this version uses matcha-flavored pancakes and a light, whipped red bean cream filling, adding a festive twist to a traditional treat. Matcha, symbolizing tranquility and harmony, pairs wonderfully with the sweet red bean cream, creating a dessert that’s both colorful and flavorful—ideal for celebrating the new beginning.

Ingredients

• Pancakes:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cup sugar
  • 1 tbsp honey
  • 2 tbsp water
  • 1 tbsp matcha powder
• Red Bean Cream:
  • 1/2 cup sweet red bean paste (anko)
  • 1/4 cup heavy whipping cream

Instructions

1. Prepare Pancake Batter: In a bowl, whisk together eggs, sugar, and honey until smooth. Sift in flour, baking powder, and matcha powder. Mix until smooth, then add water to reach a pourable consistency.
2. Cook Pancakes: Heat a non-stick pan over medium-low heat. Pour a small amount of batter to form round pancakes. Cook until bubbles form, then flip and cook the other side. Repeat to make an even number of pancakes.
3. Make Red Bean Cream: In a separate bowl, whip heavy cream until soft peaks form, then gently fold in the red bean paste until combined.
4. Assemble Dorayaki: Take one pancake, spread a generous dollop of red bean cream, and top with a second pancake to create a sandwich.
5. Serve: Serve fresh or store in an airtight container.

Matcha Dorayaki with Red Bean Cream is a delightful twist on a traditional dessert that combines the earthy taste of matcha with the sweetness of red bean. Each bite is soft and flavorful, creating a dessert that’s perfect for sharing with loved ones and symbolizing harmony as you enter the New Year.

Mitarashi Dango (Rice Dumplings with Sweet Soy Sauce Glaze)

Mitarashi Dango are chewy rice dumplings skewered and coated in a sweet soy sauce glaze, often enjoyed during Japanese festivals. These dango symbolize togetherness and are traditionally offered for good fortune. With a perfect balance of sweet and savory flavors, Mitarashi Dango is a comforting dessert that brings warmth and happiness to the New Year’s celebration, inviting prosperity and unity for the year ahead.

Ingredients

• 1 cup mochiko (sweet rice flour)
• 3/4 cup warm water
• Sweet Soy Sauce Glaze:
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tbsp potato starch (mixed with 1 tbsp water)

Instructions

1. Make Dango Dough: In a mixing bowl, combine mochiko and warm water, kneading until a smooth dough forms. Divide the dough into small, equal portions and roll into balls.
2. Cook Dango: Boil a pot of water and add the dango balls. Cook until they float to the surface, then transfer to an ice bath. Once cooled, drain and skewer 3-4 dango balls onto each stick.
3. Prepare Sweet Soy Sauce Glaze: In a small saucepan, combine soy sauce, sugar, and water. Bring to a simmer, then add the potato starch mixture and cook until the sauce thickens.
4. Coat Dango: Brush the glaze generously over each dango skewer.
5. Serve: Serve warm or at room temperature.

Mitarashi Dango with its sweet and savory soy glaze is a traditional Japanese treat that’s perfect for New Year celebrations. The chewy texture and flavorful glaze make it an enjoyable, comforting dessert to share with family, symbolizing unity and prosperity for the upcoming year.

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These Japanese-inspired desserts bring both flavor and cultural meaning to your New Year’s celebration. Each treat is a unique combination of textures and tastes that reflect Japanese tradition and a sense of renewal for the year ahead. Enjoy these treats as you welcome in good fortune, health, and happiness for the New Year!

Yuzu Cheesecake with Pocky Crust

This Japanese-inspired cheesecake features the refreshing citrusy flavor of yuzu, a Japanese fruit that’s often associated with good health and longevity. The zesty yuzu flavor adds a vibrant twist to a creamy cheesecake, while the Pocky stick crust brings a playful crunch and unique touch to this delightful dessert. Yuzu Cheesecake is a perfect blend of Japanese ingredients with a Western classic, making it a memorable treat for the New Year.

Ingredients

• Crust:
  • 15-20 chocolate or matcha Pocky sticks, crushed
  • 1/4 cup melted butter
• Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup yuzu juice (or lemon juice)
  • 1/4 cup heavy cream
  • Zest of 1 yuzu (or lemon)

Instructions

1. Make the Crust: Preheat the oven to 325°F (160°C). Crush the Pocky sticks and mix with melted butter. Press into the bottom of a greased springform pan.
2. Prepare Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then add yuzu juice, yuzu zest, and heavy cream. Mix until well combined.
3. Bake Cheesecake: Pour the filling over the crust and bake for 40-45 minutes, or until the center is just set. Let cool, then refrigerate for at least 2 hours.
4. Serve: Slice and serve chilled. Garnish with additional yuzu zest if desired.

Yuzu Cheesecake with Pocky Crust is a refreshing and unique dessert that combines the creamy richness of cheesecake with the bright flavor of yuzu. This dessert brings an element of fun and sophistication to your New Year’s celebration, symbolizing brightness and good health for the year ahead.

Kinako Mochi Truffles

Kinako Mochi Truffles are soft, chewy mochi bites coated in kinako, or roasted soybean flour, which gives them a delightful nutty flavor. Kinako is a traditional Japanese ingredient used to symbolize strength and prosperity, making these truffles perfect for celebrating the New Year. The smooth, velvety texture of the mochi paired with the mild sweetness of kinako creates a delicious, bite-sized treat that’s both simple and elegant.

Ingredients

• 1 cup mochiko (sweet rice flour)
• 1/2 cup water
• 1/4 cup sugar
• Kinako (roasted soybean flour) for dusting
• 2 tbsp sugar (for kinako coating)

Instructions

1. Prepare Mochi Dough: In a microwave-safe bowl, mix mochiko, sugar, and water until smooth. Cover with plastic wrap and microwave for 2 minutes. Stir and microwave for an additional minute until thick and sticky.
2. Shape Mochi: Let the mochi cool slightly, then dust your hands with kinako and sugar. Pinch off small portions of mochi and roll into bite-sized balls.
3. Coat Truffles: Roll each mochi ball in kinako until fully coated.
4. Serve: Place in small paper cups for presentation.

Kinako Mochi Truffles are an elegant yet simple dessert that celebrates the earthy flavor of kinako and the chewiness of mochi. Each truffle symbolizes prosperity and health, making them an ideal treat to start the New Year on a sweet and auspicious note.

Japanese Strawberry Shortcake

Japanese Strawberry Shortcake is a light, airy sponge cake layered with fresh whipped cream and juicy strawberries. This dessert is incredibly popular in Japan for celebrations, symbolizing purity and happiness. Its soft texture and mildly sweet flavor make it perfect for the New Year, embodying wishes for a fresh start and joyful year. This delicate dessert is a refreshing way to end a festive meal.

Ingredients

• Sponge Cake:
  • 4 large eggs, room temperature
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour, sifted
  • 1 tbsp melted butter
• Whipped Cream Filling:
  • 1 cup heavy cream
  • 2 tbsp sugar
  • Fresh strawberries, sliced

Instructions

1. Make Sponge Cake: Preheat oven to 350°F (175°C). Grease and line a round cake pan. Beat eggs and sugar with an electric mixer until pale and tripled in volume. Gently fold in sifted flour and melted butter until just combined. Pour into the pan and bake for 20-25 minutes. Let cool completely.
2. Prepare Whipped Cream: In a mixing bowl, beat heavy cream and sugar until soft peaks form.
3. Assemble the Cake: Slice the cake in half horizontally. Spread whipped cream on the bottom layer and arrange sliced strawberries on top. Add another layer of whipped cream, then place the top cake layer over it. Spread whipped cream over the entire cake and decorate with whole or halved strawberries on top.
4. Serve: Refrigerate for at least 1 hour before serving to allow flavors to meld.

Japanese Strawberry Shortcake is a beautifully simple dessert that symbolizes happiness and new beginnings. With its soft sponge, fluffy whipped cream, and fresh strawberries, this cake is a delightful and refreshing treat to start the New Year with elegance and joy.

Anmitsu (Japanese Jelly Dessert)

Anmitsu is a traditional Japanese dessert made with agar-agar jelly, sweet red bean paste, fruits, and a drizzle of sweet syrup. It’s a refreshing and light dessert, perfect for celebrating the New Year with family and friends. The colorful assortment of fruits represents abundance, while the anko (sweet red bean paste) adds a touch of classic Japanese sweetness. Anmitsu is customizable, so you can add your favorite seasonal fruits to make it uniquely yours.

Ingredients

• Agar Jelly:
  • 1/2 tsp agar-agar powder
  • 1 cup water
  • 1 tbsp sugar
• Toppings:
  • 1/2 cup sweet red bean paste (anko)
  • Fresh fruits (such as strawberries, kiwi, and mandarin oranges)
  • Canned mandarin oranges, drained
  • Shiratama dango (optional, for chewy texture)
• Kuromitsu Syrup:
  • 1/4 cup brown sugar
  • 1/4 cup water

Instructions

1. Prepare Agar Jelly: In a saucepan, mix agar-agar powder, water, and sugar. Bring to a boil, stirring constantly, until agar is fully dissolved. Pour into a container and let it set in the refrigerator for about an hour. Once firm, cut into small cubes.
2. Make Kuromitsu Syrup: In a small saucepan, combine brown sugar and water. Heat until the sugar dissolves and thickens slightly. Set aside to cool.
3. Assemble Anmitsu: In a bowl, add agar jelly cubes, fruits, and a spoonful of sweet red bean paste. Add shiratama dango if desired.
4. Serve: Drizzle with kuromitsu syrup before serving.

Anmitsu is a refreshing dessert that’s as pleasing to the eye as it is to the palate. The combination of agar jelly, fresh fruits, and sweet syrup makes it a light and refreshing treat to start the New Year with sweetness and good fortune.

Kurogoma Purin (Black Sesame Pudding)

Kurogoma Purin is a smooth and creamy Japanese pudding flavored with black sesame, which is a symbol of health and longevity. This dessert has a delicate nutty taste with a silky texture, making it a unique and delightful way to celebrate the New Year. Black sesame adds a touch of depth to this classic dessert, which is both elegant and comforting, perfect for welcoming prosperity in the new year.

Ingredients

• 1 1/2 cups milk
• 1/2 cup heavy cream
• 3 tbsp black sesame paste
• 1/4 cup sugar
• 1 tsp gelatin powder
• 2 tbsp water

Instructions

1. Dissolve Gelatin: In a small bowl, mix gelatin powder and water. Let it bloom for a few minutes.
2. Heat Milk and Cream: In a saucepan, combine milk, cream, black sesame paste, and sugar. Heat over medium heat, stirring until smooth and sugar is dissolved. Do not boil.
3. Add Gelatin: Remove from heat and stir in the gelatin mixture until fully dissolved.
4. Set Pudding: Pour the mixture into small serving cups or ramekins. Let cool to room temperature, then refrigerate for at least 2 hours or until set.
5. Serve: Garnish with a sprinkle of black sesame seeds or a dollop of whipped cream if desired.

Kurogoma Purin is a delightful blend of creamy and nutty flavors that adds sophistication to any New Year celebration. The deep, roasted notes of black sesame make it a comforting dessert that symbolizes good health and prosperity for the year ahead.

Matcha Daifuku Mochi (Green Tea Mochi with Red Bean Filling)

Matcha Daifuku Mochi is a traditional Japanese sweet with a chewy mochi exterior flavored with matcha and a sweet red bean filling (anko). This dessert represents harmony and happiness, making it a perfect New Year’s treat. The vibrant green color of matcha combined with the classic red bean filling makes this dessert both beautiful and delicious, capturing the spirit of new beginnings and good fortune.

Ingredients

• 1 cup mochiko (sweet rice flour)
• 1/2 cup water
• 1/4 cup sugar
• 1 tsp matcha powder
• 1/2 cup sweet red bean paste (anko)
• Potato starch for dusting

Instructions

1. Prepare Matcha Mochi Dough: In a microwave-safe bowl, combine mochiko, sugar, matcha powder, and water. Mix until smooth. Cover with plastic wrap and microwave for 1 minute. Stir, then microwave for another 1-2 minutes until the mixture is thick and sticky.
2. Divide and Shape: Dust your hands and work surface with potato starch. Divide the mochi dough into small portions, flatten each piece, and place a small amount of red bean paste in the center. Carefully wrap the dough around the filling and pinch to seal.
3. Dust and Shape: Roll each mochi ball gently in potato starch to prevent sticking.
4. Serve: Serve immediately or store in an airtight container for a few hours.

Matcha Daifuku Mochi is a lovely dessert that combines the earthy flavors of matcha with the sweet richness of red bean, symbolizing good fortune and happiness. Each bite brings a chewy, sweet experience, perfect for celebrating the New Year with loved ones.

Note: More recipes are coming soon!