Warabi Mochi
Slightly sweet with a soft, chewy, jelly-like texture, Warabi Mochi is a traditional Japanese sweet. Once you have gathered the ingredients, it is easy to make with a simple process.
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Servings: 2
Ingredients
- 1.8 oz warabi mochiko or warabiko (bracken starch)
- 2 Tbsp sugar
- 1 ¼ cups 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
- Combine warabi mochiko, sugar, and water in a pot.
- Heat the pot over medium heat and stir the mixture constantly with a spatula until it starts to thicken.
- Reduce the heat to low and keep stirring until the mixture gradually solidifies and turns transparent. Continue stirring for a few more minutes after it becomes clear, then turn off the heat.
- Transfer the mixture to a container and let it cool for at least 10 minutes. After that, place the container in the refrigerator and chill 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 container from the refrigerator and sprinkle the kinako mixture (or just kinako) over the warabi mochi. Then, cut it into bite-sized pieces.
- Serve the pieces on plates and top with kuromitsu to taste.
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. It should be stored at room temperature and consumed on the same day.
- If you want to make matcha-flavored warabi mochi, 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.
Nutrition
Calories: 193kcal
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