Kinako 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. It is 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.

Kinako Warabi Mochi Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder. Warabi mochi pair really well with ice cream and azuki paste known as "Anko". Warabi Mochi pieces are often completely covered with sweet Kinako powder which has a wonderful nutty flavor, but sometimes they are served with Kuromitsu, dark brown sugar sauce similar to molasses, or even both. You can cook Kinako Warabi Mochi using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kinako Warabi Mochi

  1. You need 25 grams of Warabi starch.
  2. You need 100 ml of Water.
  3. Prepare 40 grams of Sugar (or light brown sugar).
  4. Prepare 2 tbsp of Kinako.

Even though it is called Mochi, Warabi Mochi is pretty light, not as heavy as rice-based Mochi. 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. This is a very simple recipe, yet the dessert it makes is sweet, subtly nutty, and has a deliciously chewy texture. This yummy Japanese snack bring traditional warabimochi to you!

Kinako Warabi Mochi step by step

  1. Combine the warabi starch and sugar in a bowl, then mix with a whisk..
  2. Add water a little at a time to thoroughly dissolving the ingredients..
  3. Pass through a strainer (to filter out the undissolved powder)..
  4. Transfer to a saucepan, heat on medium, stirring constantly with a rubber spatula. Turn off heat when the mixture thickens..
  5. It's ready when the mixture becomes translucent and sticky (taste to see if it is still floury)..
  6. Transfer to a dish with kinako, coat the warabi mixture in kinako while allowing to cool..
  7. Cut into bite-sized pieces with a bench scraper..
  8. They're done! Chill in the refrigerator for about 30 minutes, then dig in!.

Warabimochi is a type of Japanese wagashi, often eaten in summer as a refreshing treat. With traditional toppings like kuromitsu syrup and kinako powder, build this traditional snack in your own home when you order today! 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. Another traditional use for kinako is another wagashi, called Warabi Mochi (蕨餅).

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