Warabi Mochi Recipe - Japanese Cooking 101

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 small bowl, mix Kinako and 3 Tbsp sugar together. In a large bowl, get ice water ready. Set aside.

In a different bowl, mix Warabi Mochi starch and 1 Tbsp sugar. Combine Warabi Mochi flour mixture and water in a pot, and cook at high heat, stirring constantly. When the mixture starts getting lumpy, turn down the heat to medium, and continue cooking and stirring until it becomes very viscous. Remove from heat.

Immediately scoop 1 heaping tablespoon of the Warabi "batter" and drop into ice water. Repeat until all the batter is gone. Let cool for a couple of minutes in ice water.

Strain water well, and put the pieces of mochi on a plate. Generously sprinkle Kinako mixture over Warabi Mochi.

Cooking Techniques

Spice Level:

Dietary

Allergens