Warabi Mochi
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.
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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