Chewy-Thick and Genuine Warabi Mochi

Name: Chewy-Thick and Genuine Warabi Mochi
Yield: 2 servings
Cuisine: American
Ingredients: 50 grams Warabi mochiko; 25 grams Cane Sugar (or dark brown sugar); 230 ml Water; 4 tsp Kinako; 1 Kinako; 1 Kuromitsu

cookpad.japan @cookpad_jp

While I was aimlessly wandering through a Japanese confectionery shop, I started craving warabi mochi... So I decided to make my own at home!! Homemade is great because you can eat it right away, there are no additives, and it's deeeelicious. But most of all, it's filled with love.

Once you turn on the heat, do your best to stir continuously! You'll be richly rewarded with brown sugar syrup ~
Since it doesn't harden easily when placed in the refrigerator, enjoy it chilled~
Be careful not to burn yourself if you eat it while it's hot and fresh! For 2-3 full servings. Recipe by Gakkoiburi

cookpad.japan @cookpad_jp

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Ingredients

2 servings

50 gramsWarabi mochiko
25 gramsCane Sugar (or dark brown sugar)
230 mlWater
4 tspKinako
1Kinako
1Kuromitsu

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Steps

1

Place the warabi mochiko and the brown sugar into a pot. Gradually add water while stirring with a rubber spatula to dissolve.
2

Turn the heat to medium and stir constantly. When it becomes transparent and elastic, keep stirring for just 1 more minute. Come on! You can do it!
3

Sprinkle 2 teaspoons kinako in a tray (or a deep plate) and pour in the completed warabi mochi mixture. Sprinkle another 2 teaspoons of kinako and shake it around.
4

When the mixture has cooled down until warm to the touch, use a rubber spatula or a scraper to cut into bite-sized pieces and place them on a plate. They taste even better after chilling in the refrigerator!! I recommend enjoying them with brown sugar syrup drizzled on top.
5

This is also slightly sweet and yummy simply dusted with kinako. But I think drizzling brown sugar syrup is even more delicious.
6

With kuromitsu poured over them!
7

This is what it looks like after being placed in a moistened container and put into the refrigerator to chill and harden, then cut with a moistened knife. I dusted with kinako using a tea strainer. I made this one with brown sugar.
8

You can also put the warabi mochi in this Japanese-style parfaitIt's delicious ~