Kinako Warabi Mochi
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
Kinako Warabi Mochi
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
Cooking Instructions
- 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!
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