How to Prepare To Try At Home Warabi Mochi

How to Prepare To Try 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. It is 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.

Unlike typical mochi made from glutinous rice, warabi mochi's texture is more jelly-like and it's chewy yet dissolves quickly.

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.

You can cook Warabi Mochi using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Warabi Mochi

1. It’s 3 tablespoons of Potato Starch Flour *1 tablespoon = 15ml.

2. Prepare 2 tablespoons of Sugar.

3. You need 1 cup of Water *250ml.

4. Prepare of Kinako (Grourd Roasted Soy Beans).

5. It’s of Muscovado Syrup.

6. It’s of Iced Water to cool.

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.

Warabi Mochi pieces are often completely covered with sweet Kinako powder which has a wonderful nutty flavor, but sometimes they are served with Kuromitsu, dark brown sugar sauce similar to molasses, or even both.

Even though it is called Mochi, Warabi Mochi is pretty light, not as heavy as rice-based Mochi.

Warabi Mochi step by step

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..

Arrange the warabi-mochi to serve, half coated and half uncoated, and add kuromitsu to taste.

Using the microwave is a quick and easy way to make authentic warabi-mochi !

Warabi Mochi (わらび餅) 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.

We had our first taste of warabi mochi on the basement floor of the Tokyu department store in Shibuya, Tokyo.