Kinako Warabi Mochi

Name: Kinako Warabi Mochi
Yield: 2 servings
Cuisine: American
Ingredients: 25 grams Warabi starch; 100 ml Water; 40 grams Sugar (or light brown sugar); 2 tbsp Kinako

cookpad.japan @cookpad_jp

The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself!

I used a warabi starch that was a blend of lotus root starch and bracken starch (5%) as pure warabi starch is expensive.
If you like your mochi softer, add up to 130 ml of water. This will make it soft-set. Recipe by Harapekokuriro

The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself!

cookpad.japan @cookpad_jp

The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself!

Saved

Ingredients

2 servings

25 gramsWarabi starch
100 mlWater
40 gramsSugar (or light brown sugar)
2 tbspKinako

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Steps

1

Combine the warabi starch and sugar in a bowl, then mix with a whisk.
2

Add water a little at a time to thoroughly dissolving the ingredients.
3

Pass through a strainer (to filter out the undissolved powder).
4

Transfer to a saucepan, heat on medium, stirring constantly with a rubber spatula. Turn off heat when the mixture thickens.
5

It's ready when the mixture becomes translucent and sticky (taste to see if it is still floury).
6

Transfer to a dish with kinako, coat the warabi mixture in kinako while allowing to cool.
7

Cut into bite-sized pieces with a bench scraper.
8

They're done! Chill in the refrigerator for about 30 minutes, then dig in!