I made it because I wanted to eat it... For 3 servings. Recipe by oririosan

I wanted to make a simple sweet with what I had in my house. I made this up over 10 years ago.Mix it together beforehand to prevent lumps. Recipe by mariybis

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

I came up with this recipe when I didn't have warabi starch on hand.The longer the mixture is heated, the better the taste.If it isn't heated long enough, it will be too soft, but if you heat it too long, it will become too hard, so keep your eye on it!For 2 servings. Recipe by Yukinkoyuki

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

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

I wanted to make the warabi mochi that I'd learned how to make in a cooking class a little bit softer with dark brown sugar. I make this using Lakanto (a brand of artificial sweetener) for my mother in law, who has diabetes (I've added notes for that as well).Don't chill it for too long. It's best to make it 3 to 4 hours before you intend to eat it. Recipe by Rurina

I love user "Rurina"'s recipe for warabi mochiand have always been making it since. It's a delicious brown sugar syrup warabi mochi and I highly recommend it. My recipe uses matcha for an easy green tea warabi mochi.The recipe calls for matcha (powdered green tea), but it's not bitter so perhaps it'll be suitable for small children who don't like its bitterness. Recipe by miyuki12

I wanted to make a soft dessert at home with ingredients I had on hand, so I made this recipe with just cake flour.I used matcha in this recipe, but it would probably taste good with cocoa powder, coffee granules, or adzuki beans too. Recipe by Tamakinopapa

I figured I could make okara like this if I could do it with tofu.It was a huge success when I tried it out.I tried various combinations and ingredients, and came up with this recipe.It is full of dietary fiber, and great if you're on a diet.Rolling this into small balls helps the kinako stick better, and it is delicious.There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko

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

Because warabi mochi can be made with katakuriko, I wondered if it could be made with tapioca starch as well, so I gave it a try and it worked!If you leave the dough in the pot over constant heat, it will become syrupy and will not form into bite-sized pieces. Once the dough develops an elastic consistency and forms into a ball, keep cooking and kneading until it becomes translucent. It can still be eaten if it is not very transparent, but if you would like to enhance the transparency, place them in boiling water for 30 seconds to 1 minute (any longer and they will melt) after shaping them into bite-sized pieces. This will make them more transparent. Then, place into ice water. For 2 servings. Recipe by Jerucchi