How to Autumn Appetizing Traditional Japanese Warabi Mochi with Potato Starch

Jared Byrd
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How to Autumn Appetizing Traditional Japanese Warabi Mochi with Potato Starch
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How to Autumn Appetizing Traditional Japanese Warabi Mochi with Potato Starch Delicious, fresh and tasty.

Traditional Japanese Warabi Mochi with Potato Starch. Great recipe for Traditional Japanese Warabi Mochi with Potato Starch. I came up with this recipe when I didn't have warabi starch on hand. The longer the mixture is heated, the better the taste.

In a large bowl, get ice water ready.

Combine Warabi Mochi flour mixture and water in a pot, and cook at high heat, stirring constantly.

If you use real Warabi Starch, it lasts only for a day and must be enjoyed soon. - If Warabi Starch is mixed with other Starch, it lasts longer, but the color is not as clear. - To substitute Warabi Mochiko or Warabiko, you can use Potato Starch or Tapioca Starch.

You can have Traditional Japanese Warabi Mochi with Potato Starch using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Traditional Japanese Warabi Mochi with Potato Starch

  1. Prepare 2 tbsp of ●Katakuriko (potato starch flour).

  2. It’s 2 tbsp of ●Sugar.

  3. Prepare 160 ml of ●Water.

  4. It’s 1 of Kinako.

  5. It’s 1 of Brown sugar syrup or molasses (optional).

If you use real Warabi Starch, it lasts only for a day and must be enjoyed soon. - If Warabi Starch is mixed with other Starch, it lasts longer, but the color is not as clear. - To substitute Warabi Mochiko or Warabiko, you can use Potato Starch or Tapioca Starch.

Make your own traditional Japanese dessert with this easy warabi mochi recipe.

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.

The package comes in clay-colored pebbles (not powders).

Traditional Japanese Warabi Mochi with Potato Starch instructions

  1. Prepare a bowl of cold water to be used later..

  2. Place all of the ● ingredients into a pot and stir until the katakuriko (potato starch flour) and sugar has dissolved..

  3. Heat on medium-low heat. Mix with a gentle scooping motion..

  4. When the liquid becomes heavy and transparent, mix slowly to prevent burning..

  5. As you continue mixing, the entire mixture will become viscous..

  6. When it comes together and has gradually become more transparent, turn off the heat. The longer you heat the mixture, the better itll taste (as it'll remove the unpleasant floury taste)!!.

  7. Bring the pot over to the faucet and pour water directly into the pot without letting the water directly touch the mixture..

  8. Cut the mixture in the pot into bite-sized pieces. Cut it by forming your thumb and pointer finger into a ring and cutting it with that. (Refer to the picture)..

  9. As you cut each one, drop in the prepared bowl of cold water from Step 1..

  10. Coat with kinako and theyre complete. You could also pour molasses or brown sugar syrup on top!!.

If you refrigerate warabi mochi, it gets hard.

Therefore, true warabi mochi is stored at room temperature all times and it only lasts for a day.

Warabi Mochiko (わらび餅粉) - Made of other starch Warabi-mochi.

Warabi-mochi is a kind of Japanese sweet made of bracken starch.

It is usually coated with toasted soybean flour and it has a jelly-like chewy texture.