Black Sugar Syrup
Warabi mochi is a unique dessert made up of jelly-like chunks coated in nutty roasted soybean powder and drizzled with rich black sugar syrup. It's served cold and is one of my favourite Japanese sweets!
1 hr 15 mins
what you'll need:
» bracken starch (
» kinako (soy bean powder)
» muscovado sugar
Mix the starch
Mix the bracken starch (or starch alternative) with sugar and water.
Pour the mixture through a fine mesh sieve into a sauce pan.
Turn on the heat
Place the pan on the stove and heat on medium. Stir continuously.
Once the mixture starts to thicken, turn the heat down to low and keep stirring continuously.
Remove from heat
Once the mixture turns translucent and forms a jelly-like "dough", remove it from the heat.
Line a container with plastic wrap and a light sprinkling of water. Transfer the warabi mochi to the container and leave to cool. Once cool, chill in the fridge for 1 hour.
Mix muscovado sugar, caster sugar and water in a sauce pan.
On a medium heat, bring to a boil. Once boiling, reduce heat and simmer for 2-3 minutes until thickened. Remove any foam that forms around the edges and remove from the stove.
Allow to cool slightly before
to a small serving jug.
Mix kinako (soy bean powder) and sugar in a container with a pinch of salt.
Cut the chilled warabi mochi into bitesize pieces.
Coat each piece of warabi mochi with kinako powder just before serving.
Drizzle with black sugar syrup and enjoy!
FULL RECIPE »
See the full post for ingredient quantities and more information about this unique and tasty sweet!
more like this