Recipe: Appetizing Kinako Warabi Mochi

Recipe: Appetizing Kinako Warabi Mochi Delicious, fresh and tasty.

Kinako 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.

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.

This yummy Japanese snack bring traditional warabimochi to you!

You can have Kinako Warabi Mochi using 4 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Kinako Warabi Mochi

1. Prepare 25 grams of Warabi starch.

2. It’s 100 ml of Water.

3. You need 40 grams of Sugar (or light brown sugar).

4. Prepare 2 tbsp of Kinako.

Warabimochi is a type of Japanese wagashi, often eaten in summer as a refreshing treat.

With traditional toppings like kuromitsu syrup and kinako powder, build this traditional snack in your own home when you order today!

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.

Kinako Warabi Mochi step by step

1. Combine the warabi starch and sugar in a bowl, then mix with a whisk..

2. Add water a little at a time to thoroughly dissolving the ingredients..

3. Pass through a strainer (to filter out the undissolved powder)..

4. Transfer to a saucepan, heat on medium, stirring constantly with a rubber spatula. Turn off heat when the mixture thickens..

5. Its ready when the mixture becomes translucent and sticky (taste to see if it is still floury)..

6. Transfer to a dish with kinako, coat the warabi mixture in kinako while allowing to cool..

7. Cut into bite-sized pieces with a bench scraper..

8. Theyre done! Chill in the refrigerator for about 30 minutes, then dig in!.

Frankly, we were more than a little surprised by how easy it is to make warabi mochi (bracken starch dumplings), that wobbly Japanese summer treat coated in nutty kinako (soybean flour).

We imagined it to be the domain of Japanese wagashi artisans, and not your average home cook.

But once we got the correct ratio of starch to water to yield the extra jiggly texture we were looking for, the rest.

Another traditional use for kinako is another wagashi, called Warabi Mochi (蕨餅).

It's made from braken fern starch, which makes it more jelly-like than mochi made with rice, and it is served rolled in kinako.