Recipe: To Try At Home Chewy-Thick and Genuine Warabi Mochi

Alberta Brooks
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Recipe: To Try At Home Chewy-Thick and Genuine Warabi Mochi
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Recipe: To Try At Home Chewy-Thick and Genuine Warabi Mochi Delicious, fresh and tasty.

Chewy-Thick and Genuine Warabi Mochi. So I decided to make my own at home!! Homemade is great because you can eat it right away, there are no additives, and it's deeeelicious. 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).

Prepare a tray moistened with water.

Transfer the mochi dough onto the tray.

Flatten and smoothen it on the top. warabi.

You can cook Chewy-Thick and Genuine Warabi Mochi using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chewy-Thick and Genuine Warabi Mochi

  1. Prepare 50 grams of Warabi mochiko.

  2. It’s 25 grams of Cane Sugar (or dark brown sugar).

  3. It’s 230 ml of Water.

  4. It’s 4 tsp of Kinako.

  5. It’s 1 of Kinako.

  6. Prepare 1 of Kuromitsu.

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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!

So I decided to make my own at home!!

Chewy-Thick and Genuine Warabi Mochi step by step

  1. Place the warabi mochiko and the brown sugar into a pot. Gradually add water while stirring with a rubber spatula to dissolve..

  2. Turn the heat to medium and stir constantly. When it becomes transparent and elastic, keep stirring for just 1 more minute. Come on! You can do it!.

  3. Sprinkle 2 teaspoons kinako in a tray (or a deep plate) and pour in the completed warabi mochi mixture. Sprinkle another 2 teaspoons of kinako and shake it around..

  4. When the mixture has cooled down until warm to the touch, use a rubber spatula or a scraper to cut into bite-sized pieces and place them on a plate. They taste even better after chilling in the refrigerator!! I recommend enjoying them with brown sugar syrup drizzled on top..

  5. This is also slightly sweet and yummy simply dusted with kinako. But I think drizzling brown sugar syrup is even more delicious..

  6. With kuromitsu poured over them!.

  7. This is what it looks like after being placed in a moistened container and put into the refrigerator to chill and harden, then cut with a moistened knife. I dusted with kinako using a tea strainer. I made this one with brown sugar..

  8. You can also put the warabi mochi in this Japanese-style parfaitIts delicious ~.

Homemade is great because you can eat it right away, there are no additives, and it's deeeelicious.

But most of all, it's filled with love.

Toasted soybean flour. sodium caseinate. {Contains soybeans, tree nuts (coconuts) and milk.

Transport yourself to a summertime Kyoto tea ceremony with every bite of these refined Japanese warabi mochi bites.

Infused with genuine Japanese matcha green tea powder, these traditional, green tea confectioneries are made from bracken starch and konjac, creating a texture similar to mochi rice cake, but lighter and more like jelly.