Warabi Mochi is a chilled, chewy, and jelly-like mochi made of bracken starch. Dusted with nutty roasted soybean flour and drizzled with kuromitsu syrup, this Japanese confection makes a beautiful and refreshing summertime snack or dessert.
Prep Time10 minutesmins
Cook Time15 minutesmins
Chilling Time20 minutesmins
Total Time45 minutesmins
Course: Dessert, Snack
Cuisine: Japanese
Keyword: mochi, wagashi
Servings: 4
Calories: 217kcal
Author: Namiko Chen
Ingredients
¾cupwarabi mochiko or warabiko (bracken starch)(you can substitute potato or tapioca starch, but the consistency will be different)
½cupsugar(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)
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.