Warabi Mochi
23 min · 5 steps
Easy: ≤30 min and ≤6 steps
About this dish
A wobbly, translucent starch jelly with a cool, almost custardy bite, dusted thickly in roasted soybean flour and finished with dark sugar syrup. Traditionally made from bracken starch; this version uses the common potato starch substitute.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Dried Goods
- Potato starchor traditional bracken starch (warabiko)100 g
- Water400 ml
- Caster sugar50 g
- Kinako (roasted soybean flour)40 g
Oils & Condiments
- Kuromitsu (brown sugar syrup)40 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
Method
Whisk the potato starch, water and sugar together in a saucepan until completely smooth.
Set over medium heat and cook, stirring constantly, for 6 minutes until the mixture turns thick, glossy and translucent.
Pour into a shallow dish rinsed with cold water, smooth the top, and chill for at least 1 hour until set.
Turn out onto a board dusted with half the kinako and cut into bite-sized cubes.
Toss the cubes in the remaining kinako to coat, then arrange in bowls and drizzle with the kuromitsu to serve.