How to Love Perfect Easy Chewy Warabi Mochi

Gavin Phelps
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How to Love Perfect Easy Chewy Warabi Mochi
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How to Love Perfect Easy Chewy Warabi Mochi Delicious, fresh and tasty.

Easy Chewy Warabi Mochi. I usually spend my summers in Japan with my children, and that's when they explore new Japanese foods that are not always available in the SF Bay Area. Warabi Mochi (わらび餅) is a chilled, chewy, jelly-like mochi cover with soybean powder and topped with kuromitsu syrup黒蜜 (brown sugar syrup). It is made of warabi starch or bracken starch.

Do not refrigerate freshly-made mochi or any leftover as it will turn white and hard.

Instead wrap with a clingfilm and keep it in room temperature.

Warabi-mochi is soft, chewy and somewhat sticky.

You can have Easy Chewy Warabi Mochi using 4 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Easy Chewy Warabi Mochi

  1. It’s 1 bag of Warabi mochiko.

  2. You need 4 tbsp of Sugar.

  3. Prepare 500 ml of Water.

  4. You need 1 of Kinako, etc..

Young children and elderly may find it hard to swallow well.

TRADITIONAL JAPANESE RECIPE: Here's another recipe for Mochi!

This is traditionally eaten at New Year's for good luck, but it is so delicious and easy to make you will find that people eat it all the time as a treat with tea.

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

Easy Chewy Warabi Mochi instructions

  1. These are the ingredients.

  2. Prepare a bowl of ice water..

  3. Put all the ingredients except the kinako in a pot..

  4. If the liquid becomes the color of milk and there are no lumps, turn the heat to high and stir slowly..

  5. Transparent lumps should start to form..

  6. Stir quickly when it becomes like this..

  7. When it becomes clear, remove the pot from the heat and scoop with a spoon into the ice water (as seen in the photo)..

  8. .

  9. Strain and serve with your favorite garnish! (I recommend a blend of matcha and kinako)..

  10. You can store it in the refrigerator in water, but consume within half a day. It will harden with time..

Warabi Mochi is made from braken fern starch, which makes it more jelly-like than.

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.

Unlike traditionally mochi made from glutinous rice flour, warabi mochi has more of a jelly-like consistency.

It is still chewy but the chewy properties are a bit different, Warabi mochi is often served chilled and with a brown sugar syrup.