Slightly sweet with a soft and chewy jelly-like texture, Warabi Mochi is a classic Japanese sweet. Once you have gathered the ingredients, it is easy to make with a simple process. A freshly made one is exceptionally delicious.
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What is Warabi Mochi?
Warabi Mochi is a traditional Japanese sweet made by heating a mixture of bracken starch (known as warabiko or warabi mochiko) and sugar dissolved in water. "Warabi" means bracken fern, and "Mochi" refers to a rice cake.
Although this sweet doesn't contain mochi or mochi ingredients, it is called "warabi mochi" because its texture is similar to that of mochi. It is commonly served with kinako (roasted soybean flour) and kuromitsu (brown sugar syrup).
The history of this sweet dates back over a thousand years, and while the ingredients may have been slightly different in the past, the preparation method and taste have remained largely unchanged. It can be enjoyed throughout the year, but in Japan, it is particularly popular during the hot summer due to its refreshing nature.
Differences between warabiko and warabi mochiko
Simply put, "warabi mochi" comes in variations with blackish transparency and colorless transparency. These differences stem from the choice of ingredients, specifically whether one uses 'warabiko' or 'warabi mochiko.'
'Warabiko' refers to starch extracted solely from the roots of the bracken fern. On the other hand, 'warabi mochiko' includes starches from ingredients such as kudzu, potatoes, sweet potatoes, tapioca, in addition to bracken fern. When dissolved in water, 'warabiko' turns dark, while 'warabi mochiko' has the characteristic of becoming white.
'Warabiko' is highly rare and challenging to find. Even if you come across a product labeled as 'warabiko,' be aware that it might actually be 'warabi mochiko' containing other starches. When making a purchase, it is advisable to carefully check the ingredient list.
Exploring traditional warabi mochi
Originally, warabi mochi was made with 'warabiko.' However, as the production of 'warabiko' decreased over time, around 400 years ago, kudzu starch started to be mixed in. In modern times, other starches have also been added. Therefore, it is now common to use 'warabi mochiko,' a mixed starch that includes bracken starch, when making warabi mochi.
The traditional warabi mochi, made using 'warabiko,' is still enjoyed today and is also known as "Hon Warabi Mochi" (authentic warabi mochi). It has a blackish color and a stretchy texture. It is so soft that picking it up with chopsticks can be challenging, and it melts smoothly in your mouth. If you ever have the opportunity to obtain 'warabiko,' I highly recommend trying to make "hon warabi mochi."
Alternative for bracken starch
Bracken starch (warabiko or warabi mochiko) should be available at your local Asian market, but if it is unavailable, you can also substitute it with potato starch. The texture might be slightly different, but you should still be able to enjoy warabi mochi.
Matcha flavor variations
First, I suggest making warabi mochi following the recipe, but it is also popular in Japan to enjoy it with a matcha flavor. By simply adding matcha powder, you can create matcha-flavored warabi mochi. There is no need to change the amounts of the other ingredients.
Additionally, you can make matcha-flavored kinako (roasted soybean flour) by mixing matcha powder with kinako. Feel free to give it a try according to your preference.
Ingredients
- 1.8 oz. (50g) warabi mochiko or warabiko (bracken starch)
- 2 Tbsp sugar
- 1 ¼ cups (300ml) water
Toppings:
- 1 Tbsp kinako (roasted soybean flour)
- 2 tsp sugar (not used when eating with kuromitsu)
- 2 Tbsp kuromitsu (brown sugar syrup) (optional)
Step-by-step instructions
🕒 Total 40 mins
Step 1
Put the warabi mochiko, sugar, and water in a pot and mix them together.
Step 2
Heat the pot over medium heat and reduce it to low once the mixture starts to thicken. Meanwhile, continue stirring the mixture constantly with a spatula.
Step 3
Keep stirring with a spatula until the mixture gradually solidifies and turns transparent. Continue mixing for a few more minutes after it becomes clear, then turn off the heat.
Step 4
Transfer the solidified mixture to a sheet pan and let it cool for at least 10 minutes. Then, place the pan in the refrigerator and chill it for 20 minutes.
Step 5 (optional)
Mix kinako and sugar together. (If you are using kuromitsu as a topping, skip this step as it will make the warabi mochi too sweet).
Step 6
Remove the pan from the refrigerator and sprinkle kinako (or a mixture of kinako) over the mixture. Then, cut it into bite-sized pieces.
Step 7
Serve the pieces on each plate and top them with kuromitsu according to your preference.
To Store
You can store it in the refrigerator for up to 2 days. However, it is recommended to consume it as soon as possible because its texture may deteriorate over time. Freezing is not recommended.
Additionally, if you are using 'warabiko' instead of 'warabi mochiko,' please note that it doesn't have a long shelf life. Therefore, it should be stored at room temperature and eaten on the same day.
Tips on how to make
- Keep stirring constantly with a spatula while heating. This will give the warabi mochi a glossy and chewy texture.
- Avoid refrigerating warabi mochi for an extended period in step 4. It tends to harden when chilled for too long.
- Kinako should be applied just before eating. If you store warabi mochi with kinako already sprinkled over it, the kinako will absorb moisture and compromise the texture of the warabi mochi.
Notes for matcha flavor variations
- If you would like to make warabi mochi with matcha flavor, add 1 tsp of matcha powder for every 2 servings in step 1.
- For matcha-flavored kinako, mix 1 tsp of matcha powder into the kinako for every 2 servings in step 5.
Recipe Card
Warabi Mochi
Ingredients
- 1.8 oz. (50g) warabi mochiko or warabiko (bracken starch)
- 2 Tbsp sugar
- 1 ¼ cups (300ml) water
Toppings:
- 1 Tbsp kinako (roasted soybean flour)
- 2 tsp sugar (not used when eating with kuromitsu)
- 2 Tbsp kuromitsu (brown sugar syrup) (optional)
Instructions
- Put the warabi mochiko, sugar, and water in a pot and mix them together.
- Heat the pot over medium heat and reduce it to low once the mixture starts to thicken. Meanwhile, continue stirring the mixture constantly with a spatula.
- Keep stirring with a spatula until the mixture gradually solidifies and turns transparent. Continue mixing for a few more minutes after it becomes clear, then turn off the heat.
- Transfer the solidified mixture to a sheet pan and let it cool for at least 10 minutes. Then, place the pan in the refrigerator and chill it for 20 minutes.
- (Optional) Mix kinako and sugar together. (If you are using kuromitsu as a topping, skip this step as it will make the warabi mochi too sweet).
- Remove the pan from the refrigerator and sprinkle kinako (or a mixture of kinako) over the mixture. Then, cut it into bite-sized pieces.
- Serve the pieces on each plate and top them with kuromitsu according to your preference.
Notes
- You can store it in the refrigerator for up to 2 days. However, it is recommended to consume it as soon as possible because its texture may deteriorate over time. Freezing is not recommended.
- If you are using 'warabiko' instead of 'warabi mochiko,' please note that it doesn't have a long shelf life. Therefore, it should be stored at room temperature and eaten on the same day.
- If you would like to make warabi mochi with matcha flavor, add 1 tsp of matcha powder for every 2 servings in step 1.
- For matcha-flavored kinako, mix 1 tsp of matcha powder into the kinako for every 2 servings in step 5.
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