Warabi Mochi // Jelly-like Japanese Sweets

warabi starch

🥗Healthier: kudzu starch

💰Cheaper: potato starch

Kudzu and potato starch can mimic the texture of warabi starch.

sweet syrup (kuromitsu)

🥗Healthier: maple syrup

💰Cheaper: simple syrup

Maple syrup offers a different flavor profile with similar sweetness.

In a bowl, mix 75g of warabimochiko with 350g of water until well combined.

Transfer the mixture to a pot and cook over medium heat, stirring continuously until it thickens and becomes translucent.

Once thickened, pour the mixture into a mold or onto a flat surface to cool.

For the kuromitsu, combine 25g of black (or brown) sugar, 25g of sugar, and 25g of water in a small saucepan and heat until the sugars dissolve and the mixture thickens slightly.

Cut the cooled mochi into bite-sized pieces and serve with a drizzle of kuromitsu and a sprinkle of kinako and matcha.

Cooking Techniques

Spice Level:

Dietary

Allergens