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Warabi Mochi (わらび餅) – Jelly-Like Mochi
More recipes: Japanese Recipes · Asian Desserts · All Asian Recipes
Warabi Mochi (わらび餅) – Jelly-Like Mochi
Laura Chen
4
15 Minuten
10 Minuten
150
Japanese
Dessert
Warabi mochi is a traditional Japanese dessert made from the root starch powder of the warabi plant. It has a soft, jelly-like texture and is typically served with kinako (roasted soybean flour) and kuromitsu (black sugar syrup).
Ingredients
- 100 g warabimochi powder
- 400 ml water
- 100 g sugar
- Kinako (roasted soybean flour), for dusting
- Kuromitsu (black sugar syrup), for serving
Instructions
- In a medium pot, stir the warabimochi powder into the water until completely dissolved.
- Add the sugar and bring to a boil over medium heat, stirring constantly.
- Once the mixture turns into a thick, sticky gel, reduce the heat and simmer for 5 minutes, stirring constantly.
- Pour the hot mixture into a flat dish moistened with water and smooth the top.
- Let the warabi mochi cool, then refrigerate for at least one hour until firm.
- Cut the firm warabi mochi into small pieces and roll them in kinako until fully coated.
- Serve with a dollop of kuromitsu.
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More recipes: Japanese Recipes · Asian Desserts · All Asian Recipes