Easy Warabi 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. Warabi mochi 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).
As an Amazon Associate I earn from qualifying purchases. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. Combine warabi mochiko, water, and sugar, then mix well. You can cook Easy Warabi Mochi using 4 ingredients and 5 steps. Here is how you cook it.
Ingredients of Easy Warabi Mochi
- You need 130 grams of Warabi mochiko.
- It’s 45 grams of Sugar.
- It’s 520 ml of Water.
- It’s 1 of Kinako.
Turn on the heat to medium, and keep stirring until the mixture becomes transparent. Spread on a tray, and cool. Cut into pieces, coat with kinako, and it's done. 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.
Easy Warabi Mochi instructions
- Combine warabi mochiko, water, and sugar, then mix well..
- Turn on the heat to medium, and keep stirring until the mixture becomes transparent..
- Spread on a tray, and cool. Cut into pieces, coat with kinako, and it's done. Add sugar to the kinako if you like..
- You can also transfer the cooked warabi mochi into cold water after cooking to harden..
- I used blend beet sugar, so the finish is brown..
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. Warabi mochi made with pure eagle fern powder is in a darker shade, almost black. Starting from the Edo period an alternated recipes of warabi mochi became popular, and a rather small amount of eagle fern powder was used. Chef replaced it with yam or tapioca starch, which made the dessert more affordable to general citizens. We had our first taste of warabi mochi on the basement floor of the Tokyu department store in Shibuya, Tokyo.
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