Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, katakuriko coffee warabi mochi. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Combine warm water with instant coffee. Mix it until the coffee dissolves. Mix the combined kinako and sugar, sprinkle on top of the mochi, then serve. As the name indicates, "Warabi Mochi (わらび餅") is a simple jelly-like confection traditionally made from bracken-root starch called "Warabiko (わらび粉)" and sweetened with sugar.
Katakuriko Coffee Warabi Mochi is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Katakuriko Coffee Warabi Mochi is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook katakuriko coffee warabi mochi using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Katakuriko Coffee Warabi Mochi:
- Prepare 300 ml warm water
- Get 4 gr instant coffee
- Make ready 5 tbsp katakuriko
- Get 3 tbsp sugar
- Take 1/4 tsp vanilla extract
- Get Oil for lining the mold
Note that when you use corn starch, it will be whitish whereas katakuriko results in translucent warabi mochi. In my bulging travel notebook, to the list of things to bring back from Japan I added: warabiko. Warabi/bracken is a type of fern, and the starch comes from the rhizomes (underground stem). Unlike typical mochi made from glutinous rice, warabi mochi's texture is more jelly-like and it's chewy yet dissolves quickly.
Instructions to make Katakuriko Coffee Warabi Mochi:
- Line the mold with the oil.
- Combine warm water with instant coffee. Mix it until the coffee dissolves. Wait until it cools.
- Combine water + coffee with katakuriko, sugar, and vanilla extract in a pan.
- Use low heat. Continue stirring until the mixture becomes thick, a bit translucent, and can be lifted with the spatula.
- Put it on the oiled mold. When it is cool, store it in the fridge before slicing it.
- My kids eat this with whipped cream. But I think it is also tasty without anything else.
Warabi/bracken is a type of fern, and the starch comes from the rhizomes (underground stem). Unlike typical mochi made from glutinous rice, warabi mochi's texture is more jelly-like and it's chewy yet dissolves quickly. Because it is clear and looks refreshing, warabi mochi is often enjoyed in the summertime. Warabi mochi is made by dissolving sugar and the starch from warabi bracken (a type of edible fern) in water, letting it set into a jelly-like mixture, and dusting it with kinako soy bean flour. This is a very simple recipe, yet the dessert it makes is sweet, subtly nutty, and has a deliciously chewy texture.
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