Jiggly Warabi Mochi Made with Gelatin

Name: Jiggly Warabi Mochi Made with Gelatin
Yield: 2 servings
Cuisine: American
Ingredients: 200 ml Water; 1 tsp Gelatin; 1 tbsp Honey; 1 Kinako; 1 Sugar

cookpad.japan @cookpad_jp

This recipe will guarantee jiggly warabi mochi even the next day even when they're chilled. I wanted to make warabi mochi like that. I think I've almost replicated the jiggly texture of a famous store in Kyoto.

This uses a bit more gelatin than normal jello. Make sure to add a whole tablespoon. Just to be sure, coat in kinako and sugar again when eating. Recipe by miyuki12

cookpad.japan @cookpad_jp

This uses a bit more gelatin than normal jello. Make sure to add a whole tablespoon. Just to be sure, coat in kinako and sugar again when eating. Recipe by miyuki12

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Ingredients

2 servings

200 mlWater
1 tspGelatin
1 tbspHoney
1Kinako
1Sugar

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Steps

1

Place 3 tablespoons of water (not listed) into a container, and sprinkle in the gelatin to soak.
2

Put water and honey into a pot and stir together, and heat just before it boils. Turn off the heat, add Step 1, and stir together well.
3

Pour into a 10 x 5 cm container, and chill in the fridge to harden after it has cooled.
4

Cut into your desired portion sizes after it has hardened, sprinkle with a kinako sugar mixture, and it is done. You could also pour kuromitsu on top.
5

The jiggliness of the mochi is irresistible!
6

Add minced salt-preserved sakura flowers (about 5 g) (soak in water first to remove the salt) will give a delicious sakura flavor!