Warabi Mochi

Slightly sweet and with a jelly-like texture, Warabi Mochi is a classic Japanese dessert. Once you have gathered all the ingredients, it is easy to make with a simple process. The freshly made warabi mochi is exceptionally delicious!

Jump to:

• What is Warabi Mochi?
• What is warabiko (warabi mochiko)?
• Traditional warabi mochi
• Alternative when warabiko (warabi mochiko) is not available
• Matcha-flavored
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Warabi Mochi?

Warabi Mochi is a traditional Japanese sweet made by heating a mixture of warabiko or warabi mochiko (bracken starch), and sugar dissolved in water. It is often served with kinako (roasted soybean flour) or kuromitsu (brown sugar syrup). Warabi means bracken, and Mochi refers to a rice cake. Although warabi mochi doesn't contain a rice cake or rice flour, it is called "warabi mochi" because its texture is similar to that of a rice cake.

The history of warabi mochi dates back over a thousand years. While the ingredients may have been slightly different in the past, the preparation method and taste have remained largely unchanged. It is a sweet that has been loved for a long time. It can be enjoyed throughout the year, but in Japan, it is particularly popular during the summer due to its refreshing nature.

What is warabiko (warabi mochiko)?

The main ingredient of warabi mochi, warabiko or warabi mochiko, is made from starch found in the roots of the bracken (warabi), combined with starches from potatoes, sweet potatoes, kudzu, tapioca, and other ingredients.

Warabiko (warabi mochiko) turns whiter when dissolved in water, while pure warabi starch results in a slightly grayish color and a jelly-like texture.

Traditional warabi mochi

The starch contained solely in the roots of the bracken fern is called "pure warabi starch," as opposed to warabiko (warabi mochiko), which contains a mixture. Pure warabi starch is extremely scarce in quantity (only about 0.27 ounces (7.5g) per 2.2 pounds (1kg) of bracken fern roots), making it highly rare and expensive.

In the past, warabi mochi was made using pure warabi starch. However, as the production of pure warabi starch has decreased over time, it was mixed with kudzu starch around 400 years ago, and in modern times, it is also made with other starches. Therefore, nowadays, warabi mochi is generally made using warabiko (warabi mochiko) instead of pure warabi starch.

However, the traditional warabi mochi made with pure warabi starch still exists and is known as "Hon Warabi Mochi" (authentic warabi mochi). Hon warabi mochi has a dark color and a characteristic stretchy texture. It is so soft that it is difficult to pick up with chopsticks, and melts easily in your mouth. Although it can be difficult to find, if you ever have the opportunity to get it, I highly recommend trying it.

Alternative when warabiko (warabi mochiko) is not available

Warabiko (warabi mochiko) is likely to be available at Asian grocery stores, but if you can't find it, you can substitute it with potato starch. Although the texture may be slightly different, you can still enjoy warabi mochi.

Matcha-flavored

Matcha-flavored warabi mochi is also popular in Japan. By simply adding matcha powder, you can create warabi mochi with a matcha flavor. There is no need to change the amounts of other ingredients.

Additionally, you can make matcha-flavored kinako to sprinkle on warabi mochi by incorporating matcha powder. Once again, there is no need to adjust the quantities of other ingredients.

Ingredients

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• For matcha-flavored warabi mochi, add 1 tsp of matcha powder for every 2 servings in Step 1.
• When making a kinako mixture with matcha flavor, mix 1 tsp of matcha powder (per 2 servings) with the kinako before using it.

Step-by-step instructions

🕒 Total 40 mins

Step 1
Put warabiko, sugar, and water in a pot and mix them together.

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Step 2
Place 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.

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Step 3
Eventually, the mixture will gradually solidify and turn translucent in color. Meanwhile, continue to mix it vigorously with a spatula. Once the color becomes transparent, mix it for a few more minutes and then turn off the heat.

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Step 4
Transfer the solidified mixture to a tray and let it cool for at least 10 minutes. Then, place the tray in the refrigerator and chill it for 20 minutes.

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Step 5 (optional)
If you are not using kuromitsu as a topping: 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).

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Step 6
Remove the tray from the refrigerator and sprinkle kinako (or a mixture of kinako) over the warabi mochi. Then, transfer the warabi mochi to a cutting board and cut it into bite-sized pieces.

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Step 7
Serve the warabi mochi on a plate and top it with kuromitsu, according to personal preference.

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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 will deteriorate over time. Freezing is not recommended.

Also, if you use pure warabi starch (本わらび粉), it doesn't have a long shelf life, so 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.
• Refrain from refrigerating warabi mochi for an extended period. Warabi mochi tends to harden when chilled. Therefore, it is recommended to store it at room temperature until ready to eat and refrigerate it shortly before consumption.
• Kinako should be applied just before eating. If you store warabi mochi with kinako already sprinkled, the kinako will absorb moisture and compromise its texture.

Recipe Card