How to make warabi mochi from scratch with a classic kinako (roasted soybean powder) coating and homemade kuromitsu syrup! (Serves 4)
- 50g warabiko (or starch alternative)
- 3 tbsp (approx 30g) caster sugar
- 250ml water
- 2 tbsp kinako powder
- 2 tbsp caster sugar
- 1 pinch salt
Kuromitsu (Black sugar syrup)
- 25g muscovado sugar
- 25g caster sugar
- 50ml water
- Before you start, line a container with plastic wrap and a sprinkle of water.
- Take a bowl and mix the warabiko (or starch substitute) with sugar and water until well combined.
- Place a sieve over a saucepan and pour the mixture through.
- Place the saucepan on the stove and turn on the heat on a medium-low setting. Stir continuously with a spatula.
- Once the mixture starts to thicken, turn down the heat to low and mix continuously.
- 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.
- 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.)
- Allow to cool for 5-10 minutes and then rest in the fridge for one hour.
- While the warabi mochi is cooling, make the kuromitsu by adding the muscovado sugar, caster sugar and water to a small saucepan. Mix well.
- Place the saucepan on the stove on a medium heat and bring to boil.
- 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.
- Allow to cool before transferring to a small serving jug.
- Add kinako powder, sugar and salt in a bowl/container.
- Mix until well incorporated. (Alternatively you can place a lid on top and shake it.)
- Once the warabi mochi is chilled, cut it into squares.
- Place each square into the kinako powder. Roll it around to make sure all of the surface is covered.
- Place on to serving plates and drizzle with the homemade kuromitsu syrup.
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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