Katakuriko Matcha Warabi Mochi

Name: Katakuriko Matcha Warabi Mochi
Yield: 3 servings
Cuisine: American
Ingredients: 300 ml Water; 1 tsp Matcha; 4 and 1/2 teaspoons Katakuriko; 2 tbsp Sugar; 2 tbsp Kinako; 2 tbsp Sugar

cookpad.japan @cookpad_jp

I used this recipe to revise how I make milk mochi, a dessert I make often. I love the soft, plump texture with kinako.

I think the recipe yields the perfect balance of sweetness, but add more if you prefer. Recipe by Kuchika-za

I used this recipe to revise how I make milk mochi, a dessert I make often. I love the soft, plump texture with kinako.

I think the recipe yields the perfect balance of sweetness, but add more if you prefer. Recipe by Kuchika-za

cookpad.japan @cookpad_jp

I used this recipe to revise how I make milk mochi, a dessert I make often. I love the soft, plump texture with kinako.

I think the recipe yields the perfect balance of sweetness, but add more if you prefer. Recipe by Kuchika-za

I used this recipe to revise how I make milk mochi, a dessert I make often. I love the soft, plump texture with kinako.

I think the recipe yields the perfect balance of sweetness, but add more if you prefer. Recipe by Kuchika-za

Saved

Ingredients

3 servings

300 mlWater
1 tspMatcha
4and 1/2 teaspoons Katakuriko
2 tbspSugar
Optional
2 tbspKinako
2 tbspSugar

Saved

Steps

1

Put all the ingredients into a pot, and stir until the mixture has hardened so that it can be lifted from the pot.
2

Put the mixture from Step 1 in a dish and chill (small obento boxes work perfectly.) Once it cools, chill in the refrigerator.
3

Cut into bite-sized pieces.
4

Mix the combined kinako and sugar, sprinkle on top of the mochi, then serve.