Working with one tablespoonful of mochi dough at a time, roll the dough between your palms to form smooth 1-inch balls. Pan-fry mochi in brown butter to crisp the exterior of the dumplings while ...

Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads. Using your hands, shape the dough pieces into balls.

Mochi is a popular food in Japan ... The Japanese staple is made from pounded and molded rice dough, and it comes in a variety of colors and flavors − including matcha, chocolate, mango and ...