Warabi Mochi
Translucent, jelly-like mochi made from bracken starch, coated in premium kinako (roasted soybean flour) and drizzled with kuromitsu (brown sugar syrup). A summer luxury favorite.
8 ingredients
8 steps
Ingredients
- 1Warabi starch / bracken starch (100g)
- 2Sugar (60g)
- 3Water (400ml)
- 4Kinako (roasted soybean flour, 4 tbsp)
- 5Kuromitsu brown sugar syrup (4 tbsp)
- 6Pinch of salt
- 7Cornstarch for dusting
- 8Cold water for setting
Instructions
- 1Combine warabi starch, sugar, and water in a saucepan. Whisk until dissolved.
- 2Cook over medium heat, stirring constantly, until mixture becomes thick and translucent (about 10–12 minutes).
- 3Pour mixture into a wet tray or mould, smooth the surface, and press out any bubbles.
- 4Chill in the refrigerator for at least 1 hour until fully set and firm.
- 5Cut into bite-sized pieces using a wet knife or spatula. Do not use a dry blade.
- 6Mix kinako with a pinch of salt in a shallow dish.
- 7Toss each piece in kinako until well coated.
- 8Arrange on a plate, drizzle generously with kuromitsu, and serve immediately.