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

We start to see warabi mochi in the stores in early summer. I created this recipe because I wanted to make a warabi mochi dish with the ingredients I had on hand.You can use water, but boiling water works better. If you like firm texture, use 250 ml of boiling water. If you like soft texture, increase the amount of water to 300 ml.Don't heat the mixture at once. Stir occasionally so that it cooks through evenly (otherwise it might become lumpy). Recipe by AyakoOOOOO

I modified this recipe https://cookpad.wasmer.app/us/recipes/144952-katakuriko-matcha-warabi-mochi. I think it will taste great with other flavors as well! Maybe next time I'll try roasted tea or mango.

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

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 created this recipe because I wanted to cook an easy snack with my kid during summer vacation!I cook with my 4-year-old daughter. I am enthusiastic to cook cute dishes for birthdays or seasonal events. Recipe by Kodomoto Tsukuru Uchigohan

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

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

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

I love Tirol's "kinako mochi" chocolates, so I wanted to make them by myself.The mochi will turn out springier if you replace 5 g of shiratamako with 5 g of cornstarch, but work with the consistency that you like best. You will probably have a bit leftover mochi. I recommend you to eat it up or you can wrap it in plastic wrap and keep it in the fridge (for about 2 days). For 6 pieces, each using a 10 ml mold. Recipe by Makunouchi