Warabimochi with Kuromitsu
Warabimochi (Warabi Mochi, わらび餅) is a traditional Japanese dessert (wagashi) made from warabiko, a starch extracted from warabi (bracken) roots.
Ingredients · Servings 4
- 1/3 cup Warabi mochiko starch (80g)
- 2 tbsp sugar
- 2 cups water
- 1 tbsp molasses
- 1/4 cup sugar
- 1/4 cup water
- 3 tbsp kinako
- 3 tbsp sugar
Method · 5 min
- Combine Warabi mochiko starch, sugar, and water in a pot. Cook at high heat, stirring constantly. When the mixture starts getting lumpy, turn down the heat to medium, and continue cooking and stirring until it becomes thick and translucent.
- Moisten a small baking sheet with water, and transfer the hot warabi mochi mixture to a baking sheet. Spread a little, let cool to room temperature, and refrigerate for 1 hour.
- For Kuromitsu sauce, combine all the ingredients in a small pot. Let boil for 3 minutes or until very slightly thickened. It will thicken further when completely cooled.
- Mix Kinako soy powder and sugar together.
- Right before serving, cut the warabi mochi into squares, coat with the kinako mixture, and top with Kuromitsu.
We added more water and a bit more sugar than our original Warabi Mochi recipe and made it softer and sweeter. In addition to kinako (soybean flour) topping, kuromitsu (black sugar syrup) is poured on top. Served with green tea, it’s a fantastic dessert or a snack in the afternoon.
