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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 1x
  • 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 a sprinkle of water.
    sealable container lined with plastic wrap and sprinkled with water
  2. Take a bowl and mix the warabiko (or starch substitute) with sugar and water until well combined.
    warabi mochi mixture mixed in a glass bowl
  3. Place a sieve over a saucepan and pour the mixture through.
    pouring warabi mochi mixture through a sieve into a saucepan
  4. Place the saucepan on the stove and turn on the heat on a medium-low setting. Stir continuously with a spatula.
    warabi mochi mixture in a silver saucepan
  5. Once the mixture starts to thicken, turn down the heat to low and mix continuously.
    thickening warabi mochi mixture in a silver saucepan
  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.
    cooked warabi mochi in a silver saucepan
  7. Remove from the heat and transfer the warabi mochi to the container and flatten it down with the spatula. (Dip the spatula in water to prevent sticking.)
    warabi mochi transfered to a container
  8. Allow to cool for 5-10 minutes and then rest in the fridge for one hour.


  1. While the warabi mochi is cooling, make the kuromitsu by adding the muscovado sugar, caster sugar and water to a small saucepan. Mix well.
    caster sugar and muscovado sugar in a saucepan
  2. Place the saucepan on the stove on a medium heat and bring to boil.
  3. Once the syrup starts to bubble, turn down the heat to medium-low and simmer for 2-3 minutes. Be sure to remove any foam that forms around the edges.
    removing foam/scum from kuromitsu black sugar syrup
  4. Allow to cool before transferring to a small serving jug.
    kuromitsu syrup in a small white jug

Kinako Powder

  1. Add kinako powder, sugar and salt in a bowl/container.
    kinako powder, caster sugar and salt in a silver container
  2. Mix until well incorporated. (Alternatively you can place a lid on top and shake it.)


  1. Once the warabi mochi is chilled, cut it into squares.
    cut warabi mochi on a wooden chopping board
  2. Place each square into the kinako powder. Roll it around to make sure all of the surface is covered.
    warabi mochi coated in kinako powder
  3. Place on to serving plates and drizzle with the homemade kuromitsu syrup.
    completed warabi mochi on a green plate drizzled with 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 1 week.

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

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