Warabi Mochi. Warabimochi (蕨 餅, warabi-mochi) is a jelly -like confection made from Bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It differs from true mochi made from glutinous rice. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup.

Warabi Mochi This is a very simple recipe, yet the dessert it makes is sweet, subtly nutty, and has a deliciously chewy texture. Warabi Mochi is a cool and smooth Mochi-like dessert, typically with Kinako (powdered soy bean) and sugar. The refreshing look of translucent/transparent Warabi Mochi and the bcold sensation of it going down your throat have been enjoyed by people for a thousand years during Japan's hot and humid summer. You can have Warabi Mochi using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Warabi Mochi

  1. Prepare 3 tablespoons of Potato Starch Flour *1 tablespoon = 15ml.
  2. You need 2 tablespoons of Sugar.
  3. It’s 1 cup of Water *250ml.
  4. You need of Kinako (Grourd Roasted Soy Beans).
  5. Prepare of Muscovado Syrup.
  6. You need of Iced Water to cool.

Warabi Mochi: a jelly-like confection made from Bracken starch and covered in kinako (sweet toasted soybean flour). Unlike traditionally mochi made from glutinous rice flour, warabi mochi has more of a jelly-like consistency. As the name indicates, "Warabi Mochi (わらび餅") is a simple jelly-like confection traditionally made from bracken-root starch called "Warabiko (わらび粉)" and sweetened with sugar. It is chewy like real Mochi rice cake and typically served with Kinako roasted soybean flour and Kuromitsu black molasses syrup.

Warabi Mochi instructions

  1. Combine Potato Starch and Sugar in a saucepan. Add Water (warm tap water preferred) and mix well. Heat over medium heat, stirring constantly, until colour turns completely transparent. Remove from the heat, but keep stirring for 20-30 seconds to let it firm up..
  2. *Alternatively you can cook in microwave in medium power. Cooking time depends on your machine. I set my machine at 600W, cook 2 minutes, STIR UP very well, then cook 1 to 1 & 1/2 minutes and STIR well..
  3. Prepare Water and Ice Cubes in a bowl. Using two wet spoons, drop 1 tablespoonful of the gooey mixture into the icy water. The mixture will instantly harden..
  4. Drain well, and place in a serving bowl. Enjoy with Kinako (Grourd Roasted Soy Beans) and Muscovado Syrup. *See ‘How to make Muscovado Syrup’ at my ‘Milk Kuzu-mochi’ recipe page. https://cookpad.com/uk/recipes/2180101-milk-kuzu-mochi.
  5. *Note: You may wish to use Milk instead of Water for better taste and nutrition benefit. I like Milk Mochi better..

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. Although it is called mochi, it is a different kind of mochi made not with glutinous rice flour (mochiko or shiratamako), but with warabiko, bracken starch painstakingly ground from the root of the plant. In my bulging travel notebook, to the list of things to bring back from Japan I added: warabiko. Warabi-mochi is a kind of Japanese sweet made of bracken starch.

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