Warabi Mochi with Kinako and Kuromitsu Recipe

Introduction

Warabi mochi is a traditional Japanese dessert known for its delicate, jelly-like texture and subtle sweetness. Made from bracken starch and coated in roasted soybean flour, it’s a refreshing treat that pairs perfectly with kuromitsu, a rich black sugar syrup.

Ingredients

• 1/3 cup warabi mochiko or warabiko (bracken starch)
• 2 1/2 tbsp granulated sugar
• 1 cup water
• 1/4 cup kinako (roasted soybean flour)
• Kuromitsu (black sugar syrup), for drizzling

Instructions

1. Step 1: Line a small container with plastic wrap and sprinkle a little water over the surface to prevent the warabi mochi from sticking.
2. Step 2: In a saucepan, combine warabi mochiko, sugar, and water. Stir well with a spatula until mixed.
3. Step 3: Heat the saucepan over low heat, stirring constantly until the mixture thickens and becomes evenly translucent.
4. Step 4: Remove from heat and transfer the mixture into the prepared container. Spread evenly with a spatula dipped in water to prevent sticking.
5. Step 5: Let cool for 5-10 minutes, then refrigerate for 30 minutes. Avoid leaving it in the fridge too long to prevent hardening and drying out.
6. Step 6: Sift half the kinako onto a baking sheet. Place the cooled mochi on top, then sift the remaining kinako over it.
7. Step 7: Cut the mochi roughly into squares with a knife or bench scraper, then toss them in the kinako to coat all sides.
8. Step 8: Transfer to serving plates and drizzle kuromitsu over the top just before serving.

Tips & Variations

• Use a spatula dipped in water when spreading and stirring to prevent the mochi from sticking.
• For a nuttier flavor, lightly toast the kinako before using.
• Try substituting kuromitsu with honey or maple syrup if unavailable.
• Serve immediately after adding kuromitsu for the best texture and flavor.

Storage

Store warabi mochi in an airtight container in the refrigerator for up to 1 day. To enjoy it at its best, let it come to room temperature before eating, as refrigeration can make the texture firmer. Avoid storing it too long to prevent drying out or hardening.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is warabi mochiko?

Warabi mochiko is a starch derived from the bracken plant, used in Japanese cooking to create jelly-like, chewy desserts such as warabi mochi.

Can I use regular mochi flour instead of warabi mochiko?

Regular mochi flour, which is made from glutinous rice, has a different texture and will not yield the same soft, jelly-like consistency as warabi mochiko. For authentic warabi mochi, it’s best to use bracken starch.

Warabi Mochi with Kinako and Kuromitsu Recipe

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Warabi Mochi is a traditional Japanese dessert made from bracken starch, offering a jelly-like texture that is tender and refreshing. This recipe includes coating the soft mochi in roasted soybean flour (kinako) and drizzling it with kuromitsu, a rich black sugar syrup, creating a delightful and authentic sweet treat perfect for any occasion.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour (including chilling time)
• Yield: 2 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Warabi Mochi

• 1/3 cup warabi mochiko or warabiko (bracken starch)
• 2 1/2 tbsp granulated sugar
• 1 cup water

Coating

• 1/4 cup kinako (roasted soybean flour)

Syrup

• Kuromitsu (black sugar syrup) – for drizzling

Instructions

1. Prepare the container: Line a small container with plastic wrap and sprinkle a small amount of water on the surface to prevent the warabi mochi from sticking to the plastic.
2. Mix ingredients: In a saucepan, combine the warabi mochiko, granulated sugar, and water, stirring with a spatula until well mixed.
3. Cook the mixture: Heat the saucepan over low heat, stirring constantly to prevent lumps, until the mixture thickens and becomes evenly translucent. This process ensures the mochi develops its characteristic jelly-like texture.
4. Transfer to container: Remove the pan from heat and pour the thickened mixture into the prepared container. Spread it evenly with a spatula, dipping it in water occasionally to prevent sticking.
5. Cool and chill: Allow the mochi to cool at room temperature for 5-10 minutes, then refrigerate for 30 minutes. Avoid leaving it too long in the fridge to prevent hardening and drying out.
6. Prepare kinako coating: Sift half of the kinako onto a baking sheet. Place the chilled mochi onto the kinako and sift the remaining kinako evenly over the top.
7. Cut and coat: Using a knife or bench scraper, roughly cut the mochi into squares and toss them gently in the kinako to coat all sides thoroughly.
8. Serve: Transfer the coated mochi pieces to serving plates and drizzle kuromitsu over them just before serving for added sweetness and flavor.

Notes

• Do not leave the warabi mochi in the refrigerator too long, as it will harden and lose its soft texture.
• Use a spatula dipped in water while spreading the mochi to prevent sticking.
• Kuromitsu can be purchased or made at home for authentic flavor enhancement.
• Kinako adds a nutty aroma and balances the sweetness; ensure it is sifted to avoid clumps.
• Warabi mochiko is different from regular mochiko (rice flour) and is essential for the correct texture.

Keywords: Warabi Mochi, Japanese dessert, Bracken starch mochi, Kinako mochi, Kuromitsu syrup, Traditional Japanese sweets