Warabi Mochi with Kinako and Kuromitsu Recipe

Introduction

Warabi Mochi is a delicate, chewy Japanese dessert made from bracken starch and coated in roasted soybean flour. Lightly sweetened and served with a drizzle of rich kuromitsu syrup, it’s a refreshing treat perfect for warm days or anytime you crave a soft, jelly-like sweet.

Ingredients

• 1/3 cup warabi mochiko or warabiko (bracken starch)
• 2 1/2 tbsp granulated sugar
• 1 cup water
• 1/4 cup kinako (roasted soybean flour)
• Kuromitsu (black sugar syrup), for drizzling

Instructions

1. Step 1: Line a small container with plastic wrap and sprinkle a little water over the surface to prevent sticking.
2. Step 2: In a saucepan, combine warabi mochiko, sugar, and water. Stir with a spatula until well mixed.
3. Step 3: Cook the mixture over low heat, stirring constantly, until it thickens and turns evenly translucent.
4. Step 4: Remove from heat and pour the mixture into the prepared container. Spread it evenly using a spatula dipped in water to avoid sticking.
5. Step 5: Let cool at room temperature for 5 to 10 minutes, then refrigerate for 30 minutes. Avoid leaving it in the fridge too long to prevent hardening and drying out.
6. Step 6: Sift half of the kinako onto a baking sheet. Remove the chilled mochi from the container and place it on top of the kinako. Then sift the remaining kinako evenly over the mochi.
7. Step 7: Cut the warabi mochi into rough squares with a knife or bench scraper and toss gently in the kinako to coat all sides.
8. Step 8: Transfer the coated mochi pieces to serving plates and drizzle kuromitsu syrup just before serving.

Tips & Variations

• Use a spatula dipped in water when spreading or stirring the mixture to prevent sticking and ensure smooth texture.
• For a nutty twist, try substituting kinako with finely ground toasted almonds or sesame seeds.
• If you can’t find warabi mochiko, arrowroot powder or sweet potato starch can be used, though texture will vary slightly.

Storage

Store warabi mochi covered in the refrigerator for up to 1 day to maintain softness. Longer refrigeration can cause it to harden and dry out. Reheat gently by leaving at room temperature for 15 minutes before serving, and avoid microwaving as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is warabi mochiko?

Warabi mochiko is a starch made from the bracken fern root, traditionally used in Japan to create jelly-like confections such as warabi mochi. It gives a soft, chewy texture unique to this dessert.

Can I make warabi mochi without kuromitsu?

Yes, warabi mochi can be enjoyed simply coated in kinako alone, but kuromitsu adds a deep, caramel-like sweetness that complements the mild flavor of the mochi beautifully.

Warabi Mochi with Kinako and Kuromitsu Recipe

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Warabi Mochi is a traditional Japanese dessert made from bracken starch, sugar, and water, resulting in a delicate, jelly-like texture. Coated generously with roasted soybean flour (kinako) and drizzled with kuromitsu (black sugar syrup), this sweet treat offers a subtle, nutty flavor with a pleasant chewiness, perfect for a light and refreshing dessert.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Warabi Mochi Base

• 1/3 cup warabi mochiko or warabiko (bracken starch)
• 2 1/2 tbsp granulated sugar
• 1 cup water

Coating and Toppings

• 1/4 cup kinako (roasted soybean flour)
• Kuromitsu (black sugar syrup), as needed for drizzling

Instructions

1. Prepare the Container: Line a small container with plastic wrap and sprinkle a little water over the surface to prevent the warabi mochi from sticking to the plastic wrap once set.
2. Combine Ingredients: In a saucepan, add the warabi mochiko, granulated sugar, and water. Stir the mixture gently until well combined using a spatula.
3. Cook the Mixture: Place the saucepan over low heat and stir constantly with the spatula. Continue stirring until the mixture thickens and becomes evenly translucent, indicating it has cooked properly.
4. Transfer and Shape: Remove the saucepan from the heat and pour the thickened mixture into the prepared container. Spread it evenly using the spatula. To prevent sticking, dip the spatula in water periodically while smoothing the surface.
5. Cool and Chill: Allow the warabi mochi to cool at room temperature for 5-10 minutes. Then, place it in the refrigerator for 30 minutes to set. Avoid leaving it in the fridge for too long as it may harden and dry out.
6. Prepare Kinako Coating: Sift half of the kinako evenly over a baking sheet. Carefully transfer the chilled warabi mochi onto the kinako layer and sift the remaining kinako over the top to coat the mochi thoroughly.
7. Cut and Coat: Using a knife or bench scraper, roughly cut the warabi mochi into bite-sized squares. Toss the pieces gently in the kinako on the baking sheet to ensure all sides are coated evenly.
8. Serve with Kuromitsu: Arrange the kinako-coated warabi mochi onto serving plates. Drizzle kuromitsu (black sugar syrup) generously over the top just before serving for added sweetness and flavor.

Notes

• Be sure to stir constantly during cooking to prevent lumps and uneven texture.
• Use fresh kinako to get the best nutty flavor in the coating.
• Do not refrigerate the mochi for longer than 30 minutes as it will harden and lose its soft, chewy texture.
• Kuromitsu can be purchased ready-made or homemade from dark brown sugar and water.
• If bracken starch is unavailable, substitute with potato starch or tapioca starch, but the texture will differ slightly.

Keywords: Warabi Mochi, Japanese dessert, Kinako, Kuromitsu, Mochi recipe, gluten-free dessert