How to Cook To Try At Home Katakuriko Matcha Warabi Mochi

How to Cook To Try At Home Katakuriko Matcha Warabi Mochi Delicious, fresh and tasty.

Katakuriko Matcha Warabi Mochi. Great recipe for Katakuriko Matcha Warabi Mochi. I used this recipe to revise how I make milk mochi, a dessert I make often. I love the soft, plump texture with kinako.

We start to see warabi mochi in the stores in early summer.

I created this recipe because I wanted to make a warabi mochi dish with the ingredients I had on hand.

You can use water, but boiling water works better.

You can have Katakuriko Matcha Warabi Mochi using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Katakuriko Matcha Warabi Mochi

1. Prepare 300 ml of Water.

2. It’s 1 tsp of Matcha.

3. Prepare 4 of and 1/2 teaspoons Katakuriko.

4. Prepare 2 tbsp of Sugar.

5. Prepare of Optional.

6. Prepare 2 tbsp of Kinako.

7. It’s 2 tbsp of Sugar.

Combine water + coffee with katakuriko, sugar, and vanilla extract in a pan.

Remove the chunks of warabi mochi from the water and place onto a wide, shallow plate.

Place matcha powder and kinako flour in a small bowl.

To serve, place matcha-kinako mixture on a plate.

Katakuriko Matcha Warabi Mochi step by step

1. Put all the ingredients into a pot, and stir until the mixture has hardened so that it can be lifted from the pot..

2. Put the mixture from Step 1 in a dish and chill (small obento boxes work perfectly.) Once it cools, chill in the refrigerator..

3. Cut into bite-sized pieces..

4. Mix the combined kinako and sugar, sprinkle on top of the mochi, then serve..

If you keep in the refrigerator Warabi Mochi gets hard and the Matcha gets wet and darker.

Turns out it's warabi mochi わらび餅.

A matcha or green tea version.

It's not a traditional warabi mochi as that is usually covered in soy bean powder but my initial taste of it was awesome.

And even if it wasn't keto friendly it was such a small amount and I did so much walking I had only a slight quiver of doubt before eating it.