Recipe: At Home Warabi Mochi

Recipe: At Home Warabi Mochi Delicious, fresh and tasty.

Warabi Mochi. 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 made of warabi starch or bracken starch.

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.

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.

You can have Warabi Mochi using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Warabi Mochi

1. It’s 50 grams of Warabi mochiko.

2. It’s 30 of to 50 grams Dark brown sugar.

3. Prepare 50 grams of Sugar.

4. You need 300 ml of Water.

5. It’s 1 of 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.

Warabi Mochi is a cool and smooth Mochi-like dessert, typically with Kinako (powdered soy bean) and sugar.

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.

It is chewy like real Mochi rice cake and typically served with Kinako roasted soybean flour and Kuromitsu black molasses syrup.

Warabi Mochi instructions

1. Prepare a moistened plastic container and a damp but tightly wrung out kitchen towel..

2. Put the water, warabi mochiko and sugar in a pan and mix well..

3. Cook while mixing with a perforated spatula (over medium-high heat)..

4. When the mixture has hardened that it forms a thin film on the bottom of the pan, take the pan off the heat, place it on the moistened kitchen towel and stir well..

5. Repeat Step 4 about 3 times..

6. When the warabi mochi is shiny, transfer it to the moistened container (a flat one is best). Refrigerate once its cooled down (but be sure not to let it over-chill)..

7. When the warabi mochi is well chilled, cut it with a spoon, transfer to serving plates and top with kinako..

8. You can also just add a little sugar to the mochi itself, and serve the mochi with brown sugar syrup and kinako on top..

Although it is called mochi, it is a different kind of mochi made not with glutinous rice flour (mochiko or shiratamako), but with warabiko, bracken starch painstakingly ground from the root of the plant.

In my bulging travel notebook, to the list of things to bring back from Japan I added: warabiko.

Warabi-mochi is a kind of Japanese sweet made of bracken starch.

It is usually coated with toasted soybean flour and it has a jelly-like chewy texture.

It is especially popular during the summer season.