Warabi Mochi

Cup of Yum
1. Before you start, line a container with plastic wrap and sprinkle a small amount of water over the surface.
2. Take a bowl and mix 50 g warabiko or starch alternative with 3 tbsp caster sugar and 250 ml water until smooth.
3. Place a sieve over a saucepan and pour the mixture through to remove any lumps of sugar or starch.
4. Place the saucepan on the stove and turn on the heat on a medium setting. Stir continuously with a spatula.
5. Once the mixture starts to thicken, turn down the heat to low/medium-low and mix continuously.
6. The warabi moch is complete when the mixture becomes translucent (there should be no more liquid or white starch showing) and forms a jelly-like ball.
7. Remove from the heat and transfer the warabi mochi to the container. Smooth out the top with the spatula. (Dip the spatula in water to prevent sticking.)Allow to cool for 5-10 minutes and then rest in the fridge for 30 minutes to 1 hour.

Kuromitsu

1. While the warabi mochi is cooling, make the kuromitsu by adding 25 g muscovado sugar, 25 g caster sugar and 50 ml water to a small saucepan and mix well.
2. Place the saucepan on the stove and bring to a boil over a medium heat. (Continue to stir to break up any stubborn lumps of sugar.)Once the syrup starts to bubble, turn down the heat to medium-low and simmer for 2-3 minutes. Scoop out any foam that forms around the edges with a spoon.
3. Remove the pan from the heat and allow to cool before transferring to a small serving jug.

Kinako Powder

1. Add 2 tbsp roasted soybean powder (kinako), 2 tbsp caster sugar and 1 pinch salt in a bowl/container. Mix until well incorporated. (Alternatively, you can seal the container and shake until evenly distributed.)

Serving

1. Once the warabi mochi is chilled, cut it into squares.
2. Place each square into the kinako powder. Roll it around to make sure all of the surface is covered.
3. Transfer to serving bowls and drizzle with the homemade kuromitsu syrup.
4. Enjoy!