Recipe: Tasty Chewy Tofu Warabi Mochi Pudding

Recipe: Tasty Chewy Tofu Warabi Mochi Pudding Delicious, fresh and tasty.
Chewy Tofu Warabi Mochi Pudding. Great recipe for Chewy Tofu Warabi Mochi Pudding. I wanted to make a simple sweet with what I had in my house. Mix it together beforehand to prevent lumps.
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 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.
You can have Chewy Tofu Warabi Mochi Pudding using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Chewy Tofu Warabi Mochi Pudding
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Prepare 150 grams of Silken tofu.
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Prepare 2 tbsp of Katakuriko.
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You need 10 grams of Sugar (PAL Sweet).
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You need 1 of sprinkle Salt.
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You need 1 of Kinako.
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.
Unlike the other type of mochi that with glutinous rice, warabi mochi is more jelly-like texture. -Chewy Tofu Warabi Mochi Pudding-Low-cal Tofu & Yogurt Pudding-One More Dish: Firm Tofu Teriyaki-Firm Tofu, Komatsuna & Tuna Stir-Fry-Easy Homemade Tofu in a Microwave-Tofu Soboro and Salad Rice Bowl-Easy "Agedashi" Tofu with Atsuage-Egg-Free!
Silken Tofu and Okara Baked Donuts-Easy and Diet-Friendly Mousse-Style Tofu-Salty Tofu Tatsuta-age Japan - Warabi Mochi at Homu When visiting the Land of the Rising Sun, particularly the Kansai area, you would definitely come across warabi mochi, the chewy, clear-colored treat topped with.
Chewy Tofu Warabi Mochi Pudding instructions
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Combine the tofu, katakuriko, sugar and salt together in a saucepan and mix together with a whisk..
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Turn the heat on low and continue to stir..
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Once the ingredients become viscous, mix it one more time while heating it up..
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Transfer it to your favorite plate, and then chill in the fridge until its ice cold. Top with kinako powder..
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If you have it, you can add in black sugar syrup or honey as well. Its also good when hot..
The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive.
So, I decided to make it myself!
Hawaiian Butter Mochi Recipe Tips: The trick to getting these butter mochi chewy is to let them cool completely.
If you eat them before they're cool, the texture won't be firm enough and you'll miss out on all that chewy, fudgy.
The soft and chewy mochi covered in matcha powder is absolutely addictive, whilst the soy bean version is also a customer favourite.