Warabi mochi | bracken-starch jelly | bracken-starch dumpling

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.

Heat 50g of brown sugar, 50ml of water, and 10g of molasses in a pot over medium heat.

Bring to a boil, then reduce heat to low and simmer for 15 minutes.

The Kuromitsu is ready when it has boiled down to the point where it bubbles up when you stir it.

Spread the soybean flour evenly into the container. Prepare two of these.

Put 50g of tapioca flour, 25g of sugar, and 170ml of water into a pot and stir well.

Stir while heating over medium heat.

Keep stirring quickly, as the mixture will easily burn when it starts to coagulate.

When it becomes transparent, it is done.

Cover with plastic wrap and let cool at room temperature for about 10 minutes, making sure the surface does not dry out.

Sprinkle the Kinako evenly over the Warabi mochi, then tear it into bite-sized pieces with your hands.

Pour Kuromitsu over it and you're done.

Cooking Techniques

Spice Level:

Dietary

Allergens