Warabi Mochi with Kinako and Kuromitsu Recipe
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.
- 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
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
- 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.
- Combine Ingredients: In a saucepan, add the warabi mochiko, granulated sugar, and water. Stir the mixture gently until well combined using a spatula.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
