Recipe Warabi mochi with kinako and kuromitsu
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.
- Prep Time
- 10 minutes
- Cooking Time
- 20 minutes
- Servings
- 4
Ingredients
- 100 g warabi flour (warabiko)
- 400 ml water
- 100 g sugar
- Kuromitsubrown sugar sirup) in the quantities you require
- 50 g kinako (roasted soy powder)
Directions
- 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.
