Recipe: Yummy Matcha Warabi Mochi with Matcha
Recipe: Yummy Matcha Warabi Mochi with Matcha Delicious, fresh and tasty.
Matcha Warabi Mochi with Matcha. If you keep in the refrigerator Warabi Mochi gets hard and the Matcha gets wet and darker. 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.
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.
You can have Matcha Warabi Mochi with Matcha using 5 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Matcha Warabi Mochi with Matcha
-
You need 25 grams of Warabi mochiko.
-
You need 3 tbsp of Matcha.
-
You need 130 ml of Water.
-
You need 1 of Kinako.
-
You need 1 of Cinammon (to garnish) (if you like).
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.
Matcha flavored mochi bars, while perhaps not considered traditional Japanese mochi, are nevertheless delicious and addicting.
The texture is chewy, gooey, and sweet with a hint of matcha.
The matcha flavor of these mochi bars is a result of adding culinary grade matcha powder to the batter.
Matcha Warabi Mochi with Matcha instructions
-
In a pot or non-stick pan, add all the ingredients except for the kinako. Heat and stir until the mixture becomes clear and glutinous..
-
Transfer the mixture into a moistened container. Let cool and chill in the fridge. * Similar to normal warabi mochi, chilling for too long will result in a less chewy texture. Be careful..
-
Cut into suitable pieces, coat with kinako, and its done..
Gift Card Gift Card; Corporate Corporate.
Prefer the matcha based warabi mochi to brown sugar but the difference is quite subtle anyway.
However, each piece is only barely coated with powder.
Unlikely to repurchase based on this even if the texture of their warabi mochi is not bad - QQ, not too firm, not slimy.
Like Japanese Daifuku, these mochi balls have sticky and chewy mochi layer on the outside.
