Milk Warabi Mochi (Japanese Sweets)
Milk Warabi Mochi (Japanese Sweets)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, milk warabi mochi (japanese sweets). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Milk Warabi Mochi (Japanese Sweets) is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Milk Warabi Mochi (Japanese Sweets) is something which I’ve loved my whole life. They are fine and they look wonderful.

Milk Warabi Mochi (Japanese Sweets) You can change the ingredient from Milk to Water. 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.

To get started with this recipe, we have to first prepare a few ingredients. You can cook milk warabi mochi (japanese sweets) using 7 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Milk Warabi Mochi (Japanese Sweets):
  1. Prepare 50 grams Tapioca Powder (Sago Powder)
  2. Get 50 grams Unrefined raw cane sugar
  3. Make ready 300 ml Milk
  4. Take As needed Soybean powder
  5. Take <Kuromitsu (Black Sun weet Sauce)>
  6. Get 50 grams Brown cane sugar
  7. Get 1.5 tbsp Water

People make those sweets using some substitutes such as Potato Starch Flour that is widely available. 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. Kusa Mochi literally means grass mochi and it's also called Yomogi mochi.

Steps to make Milk Warabi Mochi (Japanese Sweets):
  1. Put Tapioca powder, sugar and milk in a pot. Mix it well.
  2. Boil on high heat and stirring.
  3. Stop the fire if the bottom of the pan starts to harden.
  4. Mix the whole thoroughly with residual heat.
  5. Place it on metal vat.
  6. Wrap the vat and cool it in refrigerator. (I used ice packs too.)
  7. When the warabi Mochi become cools, cover the surface of whole by soybean powder.
  8. Cut it bite size.
  9. Sprinkle soybean powder again.
  10. Serve on a dish.
  11. If you like “Kuromitsu”, put down it as needed.
  12. How to make “Kuromitsu”.
  13. Put Brawn sugar and water in a Heat resistant bowl. Mix it well.
  14. Lap the bowl which open both ends a little. Heat in a microwave for 1 minute.
  15. Mix it well.
  16. Tapioca Powder (Sago Powder) SG$0.9/500g at FairPrice
  17. Taikoo Unrefined cane sugar-raw $2.70/350g at FairPrice
  18. Soybean Powder SG$5.6/500g at Sheng Shong. (I think you can find soybean powder at DAISO, $2/pck)
  19. Meiji pasteurized fresh milk SG$5.95/2L at FairPrice, Coldstrage, Sheng Shiog etc

It differs from true mochi made from glutinous rice. Kusa Mochi literally means grass mochi and it's also called Yomogi mochi. It is made with Japanese mugswort which gives it the green texture and leafy flavor and it's sometimes filled with red. Chop up the cooled mochi and toss it in roasted soybean flour, and it's ready to go as a sweet snack or ice cream topping. Or, as in this recipe, put in some extra time and wrap the sticky dough. yannie, most Japanese mochi-based desserts are made with a dough called gyuuhi, or a variation of it.

So that’s going to wrap this up for this special food milk warabi mochi (japanese sweets) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!