Authentic Warabimochi Recipe Kansai Region, Japan

Name: Warabimochi
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ¾ cup warabi mochiko or warabiko (bracken starch) (100 g); ½ cup sugar (100 g); 1 ¾ cup water (400 ml); ¼ cup kinako (soybean flour) (30 g); kuromitsu (brown sugar syrup)

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Main ingredients

Warabimochi

PREP 10min

COOK 15min

READY IN 25min

4.4

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This recipe is adapted from JustOneCookbook.com. The warabimochi is good to eat for one to two days if kept at room temperature. If stored in the refrigerator, it will turn white and hard. However, in case you've used real warabi starch, the mochi will last only a day. For optimal flavor, place the mochi in the refrigerator for 20-30 minutes before serving.

Ingredients

4 Servings

¾ cup warabi mochiko or warabiko (bracken starch) (100 g)

½ cup sugar (100 g)

1 ¾ cup water (400 ml)

¼ cup kinako (soybean flour) (30 g)

kuromitsu (brown sugar syrup)

Preparation

Step 1/8

Sprinkle some of the soybean flour on a baking tray.

Step 2/8

Add the warabi mochi, the sugar, and the water to a medium saucepan, then whisk them to blend them together.

Step 3/8

Cook over medium heat until it starts to boil, then reduce the heat and stir vigorously with a wooden spatula for 10 minutes until your mixture becomes translucent and thick.

Step 4/8

Pour the mochi into the baking tray sprinkled with soybean flour.

Step 5/8

Then, sprinkle the top with soybean powder and put the tray in the refrigerator for 20 minutes.

Step 6/8

After 20 minutes have passed, take the tray with mochi out, and cut into ¾-inch cubes.

Step 7/8

Toss the cubes with more soybean powder and serve.

Step 8/8

If desired, you can pour kuromitsu (brown sugar syrup) over the mochi.

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Rating And Comments

4.4