Warabi Mochiko or Warabiko: To substitute, you can use potato or tapioca starch. However, please note that it will be a different consistency.
Granulated Sugar: The ratio of warabi mochiko and sugar ratio is usually equal. However, if you use kuromitsu syrup, I recommend reducing the amount of sugar (use 1/3 cup or 80 g sugar).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.