Warabi Mochi | Easy Japanese Recipes at JustOneCookbook.com

Warabi Mochi

Course: Dessert, Snack
Cuisine: Japanese
Keyword: mochi, wagashi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Nami
Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup.  


  • ¾ cup Warabi Mochiko or Warabiko (bracken starch) (3/4 cup = 100 g) (See Notes)
  • 1/2 cup sugar (1/2 cup = 100 g) (See Notes)
  • cup water (1 3/4 cup = 400 ml)



  1. Prepare all ingredients and sprinkle some kinako on a baking sheet.
  2. In a medium saucepan, combine the Warabi Mochiko, sugar, and water. Mix all together.
  3. Heat the mixture over medium heat until it starts to boil.
  4. 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 transform to clear color!
  5. Remove the mochi from the heat and transfer to a baking sheet that’s covered with kinako (soybean flour). Sprinkle more kinako on top and let it cool in the refrigerator for 20 minutes.
  6. Once it’s cooled, take it out from the refrigerator and slice into ¾ inch cubes. Toss the warabi mochi with kinako and serve on the plate. If you like, pour the Kuromitsu (brown sugar syrup) over the Warabi mochi and enjoy.
  7. You can save warabi mochi at room temperature for 1-2 days. If you keep in the refrigerator warabi mochi gets hard and becomes white color. Warabi mochi is tastier if you refrigerate for 20-30 mins before you eat. 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.

Recipe Notes

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.