Recipe Warabi mochi with kinako and kuromitsu

Name: Recette Warabi mochi au kinako et kuromitsu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 100 g de farine de warabi (warabiko); 400 ml d'eau; 100 g de sucre; Du kuromitsu (sirop de sucre noir) dans les quantités que vous souhaitez; 50 g de kinako (poudre de soja grillé)

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Portion

Preparation time

10 minutes

Cooking time

20 minutes

Warabi mochi is a traditional Japanese dessert, often eaten during the summer months for its refreshing texture and subtle sweetness. Unlike classic mochi, which is made from glutinous rice, warabi mochi is prepared from fern flour (warabiko), which gives it a unique texture, both chewy and slightly gelatinous. This dessert is usually served with kinako (toasted soy flour) and kuromitsu, a brown sugar sirup similar to molasses, which adds a sweet, rich touch.

Image of Recipe Warabi mochi with kinako and kuromitsu

Ingredients

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Instructions

In a saucepan, mix the warabi flour, water and sugar until smooth.
Place the pan over medium heat and stir constantly with a wooden spatula. The mixture will begin to thicken and become translucent. Continue stirring for about 10 minutes, until thickened and elastic.
Pour the hot mixture into a lightly oiled baking tin or onto a tray lined with cling film. Smooth the surface with a spatula and leave to cool to room temperature.
Once cooled, cut the warabi mochi into small, even cubes.
Roll each warabi mochi cube in the kinako to coat well.
Arrange the pieces on a serving plate. Drizzle with kuromitsu before serving.

Recipe notes

Warabi mochi is particularly popular in the Kansai region, especially in Kyoto, where it is often sold in tea stores and at summer festivals. The warabi flour used to make this dessert is derived from the fern root and is relatively rare and expensive. This is why alternatives, such as potato starch flour or katakuriko (Japanese potato starch), are often used to reproduce the distinctive texture of warabi mochi.

Kuromitsu, which literally means "black honey", is a syrup traditionally made from Okinawan kokuto sugar. It is often used to sweeten various Japanese desserts, adding a rich, caramelized flavor. The combination of warabi mochi with kuromitsu and kinako creates a blend of flavors and textures that perfectly embodies the essence of Japanese sweets.

Because of its refreshing texture and lightness, warabi mochi is a popular option for a warm-weather dessert.

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