Warabi Mochi

1. Prepare all the ingredients. Sprinkle some of the ¼ cup kinako (roasted soybean flour) on a baking sheet.
2. In a medium saucepan, combine ¾ cup warabi mochiko or warabiko (bracken starch), ½ cup sugar, and 1¾ cups water. Mix all together.
3. Heat the mixture over medium heat until it starts to boil.
4. Then, reduce the heat. Using a wooden spatula, stir (more like beat) constantly and vigorously for 10 minutes, or until the mixture is thick and evenly translucent. It’s quite a workout, but be patient! It’ll eventually transform into a clear color.
5. Remove the mochi from the heat and pour it onto the baking sheet covered with kinako (soybean flour). Sprinkle more kinako on top. Let it cool in the refrigerator for 20 minutes.

To Serve

1. Once it’s cooled, take it out from the refrigerator. Transfer the mochi to a cutting board and slice it into ¾-inch (2-cm) cubes. Toss the Warabi Mochi with more kinako and serve on individual plates. If you‘d like, drizzle kuromitsu (black sugar syrup) on top. Enjoy!

To Store

1. You can store it at room temperature for 1–2 days. Warabi mochi will get hard and turn a white color if you store it in the refrigerator. Warabi mochi is tastier if you chill it in the refrigerator for 20–30 minutes before serving. If you use real warabi starch, it lasts only for a day and must be enjoyed soon. If warabi starch is mixed with other starch, it lasts longer, but the color is not as clear.