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Homemade warabi mochi in a glass bowl coated with kinako and drizzled with kuromitsu syrup

Easy Warabi Mochi (with homemade kuromitsu)

  • Author: Yuto Omura
  • Total Time: 1 hour 15 minutes
  • Yield: 4 portions
  • Diet: Gluten Free


How to make warabi mochi from scratch with a classic kinako (roasted soybean powder) coating and homemade kuromitsu syrup! (Serves 4)


Warabi Mochi

  • 50g warabiko (or starch alternative)
  • 3 tbsp (approx 30g) caster sugar
  • 250ml water

Kinako Powder

Kuromitsu (Black sugar syrup)

  • 25g muscovado sugar
  • 25g caster sugar
  • 50ml water


Warabi Mochi

  1. Before you start, line a container with plastic wrap and sprinkle a small amount of water over the surface.
  2. Take a bowl and mix the warabiko (or starch substitute) with sugar and water until well combined.
  3. Place a sieve over a saucepan and pour the mixture through to remove any lumps of sugar or starch.
  4. Place the saucepan on the stove and turn on the heat on a medium setting. Stir continuously with a spatula.
  5. Once the mixture starts to thicken, turn down the heat to low/medium-low and mix continuously.
  6. The warabi moch is complete when the mixture becomes translucent (there should be no more liquid or white starch showing) and forms a jelly-like ball.
  7. Remove from the heat and transfer the warabi mochi to the container. Smooth out the top with the spatula. (Dip the spatula in water to prevent sticking.)
  8. Allow to cool for 5-10 minutes and then rest in the fridge for 30 minutes to 1 hour.


  1. While the warabi mochi is cooling, make the kuromitsu by adding the muscovado sugar, caster sugar and water to a small saucepan and mix well.
  2. Place the saucepan on the stove and bring to a boil over a medium heat. (Continue to stir to break up any stubborn lumps of sugar.)
  3. Once the syrup starts to bubble, turn down the heat to medium-low and simmer for 2-3 minutes. Scoop out any foam that forms around the edges with a spoon.
  4. Remove the pan from the heat and allow to cool before transferring to a small serving jug.

Kinako Powder

  1. Add kinako powder, sugar and salt in a bowl/container.
  2. Mix until well incorporated. (Alternatively you can seal the container and shake it to combine.)


  1. Once the warabi mochi is chilled, cut it into squares.
  2. Place each square into the kinako powder. Roll it around to make sure all of the surface is covered.
  3. Transfer to serving bowls and drizzle with the homemade kuromitsu syrup.
  4. Enjoy!


Store leftover warabi mochi and kinako powder separately. Coat just before serving. It can be kept at room temperature, but best chilled for 30 mins - 1 hour before serving. Use within 1-2 days.

Store leftover syrup in the fridge for up to 5 days.

  • Prep Time: 5 minutes
  • Chilling time: 1 hour
  • Cook Time: 10 minutes
  • Category: Sweets
  • Method: Boiling
  • Cuisine: Japanese

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