Warabi Mochi

• Baking & Spices

  • 1/3 cup Granulated sugar

• Liquids

  • 1 3/4 cup Water

• Other

  • ¼ cup (30 g kinako (soybean flour
  • kuromitsu (brown sugar syrup
  • ¾ cup (100 g Warabi Mochiko or Warabiko (bracken starch (See Notes

Found on justonecookbook.com

Description

Directions

• Prepare all ingredients and sprinkle some kinako on a baking sheet.
• In a medium saucepan, combine the Warabi Mochiko, sugar, and water. Mix all together.
• Heat the mixture over medium heat until it starts to boil.
• Then reduce the heat. Using a wooden spatula, stir (more like beat) constantly and vigorously for 10 minutes, or until the mixture is thick and evenly translucent. It’s quite a workout but be patient, it’ll transform to clear color!
• Remove the mochi from the heat and transfer to a baking sheet that’s covered with kinako (soybean flour). Sprinkle more kinako on top and let it cool in the refrigerator for 20 minutes.
• Once it’s cooled, take it out from the refrigerator and slice into ¾ inch cubes. Toss the warabi mochi with kinako and serve on the plate. If you like, pour the Kuromitsu (brown sugar syrup) over the Warabi mochi and enjoy.
• You can save warabi mochi at room temperature for 1-2 days. If you keep in the refrigerator warabi mochi gets hard and becomes white color. Warabi mochi is tastier if you refrigerate for 20-30 mins before you eat. If you use real warabi starch, it lasts only for a day and must be enjoyed soon. If warabi starch is mixed with other starch, it lasts longer, but the color is not as clear.