Make your own traditional Japanese dessert with this easy warabi mochi recipe. Warabi mochi is made by dissolving sugar and the starch from warabi bracken (a type of edible fern) in water, letting it set into a jelly-like mixture and dusting it with kinako soy bean flour.
Cuisine: Japanese Course: Dessert
Skill Level: Novice
Prep: 10 mins Cook: 20 mins
Ready in: 30 min Serves: 20pcs
- 50g Warabiko
- 50g Brown Sugar
- 220ml Water
- 20g Roast Soy Bean Powder (Kinako)
- 20g Matcha Green Powder
- 5g Icing Sugar
- Combine the Warabi Mochiko, sugar, and water in a medium saucepan.
- Heat the mixture over low heat until it starts to boil and form a dough
- When the mixture starts to boil, reduce the heat, stir constantly and vigorously for 10 minutes, or until the mixture is thick and evenly translucent.
- Remove the mochi from the heat and transfer to a baking sheet.
- Let it cool down for 20 minutes.
- Sprinkle kinako evenly to cover a silicone baking mat or a baking dish.
- For Matcha version, sprinkle matcha green powder.
- Coat and cover the mochi well with the kinako.
- Slice/cut into ¾ inch cubes. If you like, pour the Kuromitsu (brown sugar syrup) over the Warabi mochi and enjoy.