Warabi Mochi
Warabi Mochi

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, warabi mochi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Warabi Mochi is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Warabi Mochi is something which I’ve loved my entire life.

Warabimochi (蕨 餅, warabi-mochi) is a jelly -like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It differs from true mochi made from glutinous rice. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. I usually spend my summers in Japan with my children, and that's when they explore new Japanese foods that are not always available in the SF Bay Area.

To begin with this particular recipe, we must first prepare a few components. You can have warabi mochi using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Warabi Mochi:
  1. Make ready 3 tablespoons Potato Starch Flour *1 tablespoon = 15ml
  2. Get 2 tablespoons Sugar
  3. Prepare 1 cup Water *250ml
  4. Make ready Kinako (Grourd Roasted Soy Beans)
  5. Prepare Muscovado Syrup
  6. Take Iced Water to cool

Warabi Mochi: a jelly-like confection made from Bracken starch and covered in kinako (sweet toasted soybean flour). Unlike traditionally mochi made from glutinous rice flour, warabi mochi has more of a jelly-like consistency. Warabi mochi Warabi Mochi (わらび餅) is a chilled, chewy, jelly-like mochi cover with soybean powder and topped with kuromitsu syrup黒蜜 (brown sugar syrup). It is made of warabi starch or bracken starch.

Instructions to make Warabi Mochi:
  1. Combine Potato Starch and Sugar in a saucepan. Add Water (warm tap water preferred) and mix well. Heat over medium heat, stirring constantly, until colour turns completely transparent. Remove from the heat, but keep stirring for 20-30 seconds to let it firm up.
  2. *Alternatively you can cook in microwave in medium power. Cooking time depends on your machine. I set my machine at 600W, cook 2 minutes, STIR UP very well, then cook 1 to 1 & 1/2 minutes and STIR well.
  3. Prepare Water and Ice Cubes in a bowl. Using two wet spoons, drop 1 tablespoonful of the gooey mixture into the icy water. The mixture will instantly harden.
  4. Drain well, and place in a serving bowl. Enjoy with Kinako (Grourd Roasted Soy Beans) and Muscovado Syrup. *See ‘How to make Muscovado Syrup’ at my ‘Milk Kuzu-mochi’ recipe page. https://cookpad.com/uk/recipes/2180101-milk-kuzu-mochi
  5. *Note: You may wish to use Milk instead of Water for better taste and nutrition benefit. I like Milk Mochi better.

Warabi mochi Warabi Mochi (わらび餅) is a chilled, chewy, jelly-like mochi cover with soybean powder and topped with kuromitsu syrup黒蜜 (brown sugar syrup). It is made of warabi starch or bracken starch. Unlike the other type of mochi that with glutinous rice, warabi mochi is more jelly-like texture. Warabi Mochi is made from braken fern starch, which makes it more jelly-like than mochi made with rice, and it is served rolled in kinako. Warabi Mochi is also very popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks, similar to an ice cream truck in Western countries.

So that’s going to wrap this up with this special food warabi mochi recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!