Warabi Mochi
User Reviews
4.9
Warabi Mochi
Description
Warabi Mochi is a traditional sweet featuring bracken starch as the main ingredient, blended with sugar and water, then cooked over medium heat until it thickens and becomes translucent. The stirring process requires consistent motion to achieve the correct chewy texture. After cooking, the mochi is poured onto a surface dusted with kinako to prevent sticking and absorb slight nuttiness.
The mochi is chilled to set and firm slightly, then cut into bite-sized cubes. These cubes are tossed again in kinako to coat thoroughly before serving. Kuromitsu, a thick black sugar syrup, is often drizzled on top to complement the mild flavor with a rich sweetness and depth.
This dessert's cool serving temperature and its light, soft texture offer a refreshing contrast to richer desserts. It highlights traditional Japanese flavors and ingredients and is especially enjoyed during warmer seasons or as a light sweet finish.
Ingredients
- ¾ cup bracken starch you can substitute potato or tapioca starch, but the consistency will be different, aka warabi mochiko or warabiko
- ½ cup sugar (the ratio of warabi mochiko to sugar is usually equal, but you can reduce the sugar to ⅓ cup or 80 g if you use a generous amount of kuromitsu syrup)
- 1¾ cups water
For the Toppings
- ¼ cup kinako roasted soybean flour
- black sugar syrup aka kuromitsu
Instructions
- Prepare all the ingredients. Sprinkle some of the ¼ cup kinako (roasted soybean flour) on a baking sheet.
- In a medium saucepan, combine ¾ cup warabi mochiko or warabiko (bracken starch), ½ cup sugar, and 1¾ cups water. Mix all together.
- Heat the mixture over medium heat until it starts to boil.
- 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.
- 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
- 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
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 9IU | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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