Warabi mochi
Warabi mochi, from above
VegVeganKyoto

Warabi mochi

Wobbly, jelly like mochi dusted with roasted soybean flour and drizzled with dark syrup.

30 minTime
3 gProtein each
mildSpice
Summer jelly2 chapters · 1 min read

Make it your way

Grandma's wayStarch jelly with kinako and brown sugar syrup.
The original
217kcalsame
3 gproteinsame
1 gfibresame
30minutessame

Warabi mochi.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Tapioca starch½ cup warabi starch, or tapioca or potato starch
Sugar3 tbsp
Water250 ml for mochi, 50 ml for syrup
Kinako3 tbsp
Brown sugar¼ cup, for kuromitsu syrup

Method

4 steps
  1. 1Whisk starch, sugar and 250 ml water in a pan until smooth.
  2. 2Cook on medium, stirring constantly, until it turns thick and translucent, then stir 2 minutes more.
  3. 3Scrape onto a tray dusted with kinako, dust the top and chill 20 minutes.
  4. 4Simmer brown sugar and 50 ml water into a syrup. Cut the mochi into cubes, dust with kinako and drizzle syrup.
Serve it like this

Serve chilled cubes in a glass dish on ice, dusted with kinako, with the dark syrup poured at the table.

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Make it a meal

What goes with Warabi mochi: a bread or rice, a side, something to drink and something sweet.

A little snack Gyoza60 min
A little snack Takoyaki45 min
To drink Matcha latte5 min
To drink South Indian filter coffee20 min
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