Warabi Mochi
Warabi Mochi is a popular traditional Japanese confection, featuring jelly-like mochi covered in roasted soybean powder and drizzled with black sugar syrup. It's easy to make at home with just 5 ingredients! Plus, it is vegan and gluten-free.
Servings: servings
Ingredients
- 1/3 cup (50 gr) warabi mochiko or warabiko (bracken starch)
- 2 1/2 tbsp (30 gr) granulated sugar
- 1 cup (240 ml) water
- 1/4 cup (30 gr) kinako (roasted soybean flour)
- Kuromitsu (black sugar syrup)
Instructions
- Line a small container with plastic wrap and sprinkle a small amount of water over the surface to prevent the warabi mochi from sticking to the plastic wrap.
- In a saucepan, add warabi mochiko, sugar, and water. Stir to combine with a spatula.
- Heat the saucepan over low heat and stir constantly until the mixture becomes thick and evenly translucent.
- Remove the pan from the heat and transfer the mixture to the container. Spread the mixture evenly with the spatula. Dip the spatula in water to prevent sticking.
- Allow to cool for 5-10 minutes and then rest in the fridge for 30 minutes. Do not leave warabi mochi in the fridge too long, or it will harden and dry out.
- Sift half of the kinako on a baking sheet. Transfer the cooled mochi on top and sift the remaining kinako over the mochi.
- Roughly cut warabi mochi into squares with a knife or bench scraper and toss in the kinako to cover all sides.
- Transfer to the serving plates. Drizzle kuromitsu on the top right before serving.
Notes
If you can't get warabiko, tapioca starch or potato starch can be used instead.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 62g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 394mg | Fiber: 1g | Sugar: 40g | Vitamin A: 17IU | Calcium: 53mg | Iron: 1mg
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