Milk Warabi Mochi (Japanese Sweets)

Name: Milk Warabi Mochi (Japanese Sweets)
Yield: 4 serving
Cuisine: American
Ingredients: 50 grams Tapioca Powder (Sago Powder); 50 grams Unrefined raw cane sugar; 300 ml Milk; As needed Soybean powder; <Kuromitsu (Black Sun weet Sauce)>; 50 grams Brown cane sugar; 1.5 tbsp Water

Saori Fujimoto @cook_2635889

Singapore

You can change the ingredient from Milk to Water. It’s OK to reduce sugar.

Saori Fujimoto @cook_2635889

Singapore

You can change the ingredient from Milk to Water. It’s OK to reduce sugar.

Saved

Ingredients

4 serving

50 gramsTapioca Powder (Sago Powder)
50 gramsUnrefined raw cane sugar
300 mlMilk
As neededSoybean powder
Sauce)>
50 gramsBrown cane sugar
1.5 tbspWater

Saved

Steps

1

Put Tapioca powder, sugar and milk in a pot. Mix it well.
2

Boil on high heat and stirring.
3

Stop the fire if the bottom of the pan starts to harden.
4

Mix the whole thoroughly with residual heat.
5

Place it on metal vat.
6

Wrap the vat and cool it in refrigerator. (I used ice packs too.)
7

When the warabi Mochi become cools, cover the surface of whole by soybean powder.
8

Cut it bite size.
9

Sprinkle soybean powder again.
10

Serve on a dish.
11

If you like “Kuromitsu”, put down it as needed.
12

How to make “Kuromitsu”.
13

Put Brawn sugar and water in a Heat resistant bowl. Mix it well.
14

Lap the bowl which open both ends a little. Heat in a microwave for 1 minute.
15

Mix it well.
16

Tapioca Powder (Sago Powder) SG$0.9/500g at FairPrice
17

Taikoo Unrefined cane sugar-raw $2.70/350g at FairPrice
18

Soybean Powder SG$5.6/500g at Sheng Shong. (I think you can find soybean powder at DAISO, $2/pck)
19

Meiji pasteurized fresh milk SG$5.95/2L at FairPrice, Coldstrage, Sheng Shiog etc