Warabi Mochi Recipe
Warabi Mochi is a soft, chewy, and jelly-like confection that you can make with just a few ingredients. It’s made with warabiko, different from the mochi made with glutinous flour, but gets its name from the similarity in texture. Warabimochi is often dipped in kinako soybean powder, with an amazing nutty flavor!
Servings: 4
Equipment
Ingredients
- 3/4 cup warabi powder (also called warabi mochiko or bracken starch)
- 1/2 cup granulated sugar
- 1 ¾ cup water
- Kinako powder (also called soybean flour)
Instructions
- Add warabi powder, sugar, and water to a medium saucepan. Mix until combined.
- Place the saucepan over medium heat. Bring it to a boil.
- Reduce the heat, and stir constantly using a wooden spoon for about 10 minutes, or until the mixture becomes thick and translucent. Make sure to cook until the mixture is completely clear.
- Remove the mixture from the heat.
- Prepare a baking sheet and sprinkle a generous amount of kinako.
- Transfer the mixture to the baking sheet, and flatten it out using a spatula.
- Sprinkle more kinako on top, and place it in the refrigerator for 15-20 minutes, or until it’s cooled.
- Remove it from the refrigerator, and cut it into small cubes.
- Sprinkle with more kinako and serve.
Notes
- Store your warabi mochi at room temperature but chill it for 20 minutes before serving. It can last 1-2 days at room temperature.