Warabi Mochi with Kinako and Kuromitsu Recipe
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.
- 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
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
- 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.
- Mix ingredients: In a saucepan, combine the warabi mochiko, granulated sugar, and water, stirring with a spatula until well mixed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
