10 Minute Tapioca Flour Warabi Mochi!. Find Deals on Flour Tapioca in Baking Supplies on Amazon. Combine the water, sugar, and tapioca (the ○ ingredients) in a pot. Completely dissolve the tapioca and break down any lumps before turning on the heat.
In a medium sauce pan, combine the tapioca flour, brown sugar and the water and mix well with a wooden spoon. Heat the mixture over medium heat until it starts to boil. The package comes in clay-colored pebbles (not powders). You can have 10 Minute Tapioca Flour Warabi Mochi! using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of 10 Minute Tapioca Flour Warabi Mochi!
- You need 70 grams of Tapioca flour.
- It’s 60 grams of ○Sugar.
- It’s 150 ml of ○Water.
- You need 1 of for cooling down the dough Ice water.
- Prepare of Toppings.
- Prepare 1 of Kinako.
- It’s 1 of Brown sugar (or brown sugar syrup).
- Prepare 1 of you may also substitute with jam, coconut milk, etc..
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 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.
10 Minute Tapioca Flour Warabi Mochi! step by step
- Combine the water, sugar, and tapioca (the ○ ingredients) in a pot. Completely dissolve the tapioca and break down any lumps before turning on the heat..
- Set the stove to medium heat. With a wooden spatula, slowly mix all the ingredients together, being sure to scrape the bottom of the pot. Once the water becomes warm, set the heat to low and do not allow the mixture to come to a boil. Continuously stir the mixture, as the tapioca will gradually thicken, developing a glue-like consistency..
- Knead the paste well with the spatula and be careful not to let it burn by either lowering the heat or periodically removing the pot from the stove. Keep kneading for about 5 minutes until the mixture changes from a milky white colour into a translucent dough. When this becomes translucent and develops an elastic consistency, it will become quite firm and difficult to mix..
- Gather the dough together in the pot to form a ball. Once it has become translucent, transfer the ball of dough directly into the ice water. Flattening the dough in the ice water will allow the center of the dough to cool more quickly..
- Tear off bite-sized pieces of dough and gently form into balls.The center of the balls will be hot, so be careful not to burn yourself. Squeezing the dough between the base of your thumb and index finger, rather than using your fingertips, will allow you to cleanly tear off balls of dough. Drop into ice water and allow to fully cool..
- Gently drain the dough in a strainer, and finish by topping with a mixture of the kinako and brown sugar. This can even work well by using brown sugar syrup or a watered down version of your favourite jam, and will give it a Western-Japanese touch. Adding coconut milk will give it a tropical flair..
- If you are having difficulty cleanly tearing the dough, you can use a knife. If you are planning on making a large amount, it is better to make many small batches rather than making one large batch..
Warabi-mochi is a Japanese sweets made of bracken (fern) starch and sugar, usually comes along with kinako (roasted soybean powder). If you leave the dough in the pot over constant heat, it will become syrupy and will not form into bite-sized pieces. When I asked if my warabi mochi would still be oishii (delicious), they nodded forcefully. There is a cheaper option — you can supposedly find Warabi mochi powder which is a rice flour (traditional mochi flour I assume) warabi mix. I picked up a bag when in Japan although the macros aren't great.
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