Easy Warabi Mochi (with Homemade Kuromitsu)
https://sudachirecipes.comWarabi mochi is a unique Japanese dessert made up of jelly-like chunks coated in nutty roasted soybean powder and drizzled with rich homemade dark sugar syrup. Enjoy it chilled on a hot summer day!
Ingredients
Warabi Mochi
- 50 g warabiko or starch alternative tapioca starch or potato starch
- 3 tbsp caster sugar
- 250 ml water
Kuromitsu (Black sugar syrup)
- 25 g muscovado sugar
- 25 g caster sugar
- 50 ml water
Kinako Powder
- 2 tbsp roasted soybean powder (kinako) (kinako)
- 2 tbsp caster sugar
- 1 pinch salt
Instructions
Warabi Mochi
- Before you start, line a container with plastic wrap and sprinkle a small amount of water over the surface.
- Take a bowl and mix 50 g warabiko or starch alternative with 3 tbsp caster sugar and 250 ml water until smooth.
- Place a sieve over a saucepan and pour the mixture through to remove any lumps of sugar or starch.
- Place the saucepan on the stove and turn on the heat on a medium setting. Stir continuously with a spatula.
- Once the mixture starts to thicken, turn down the heat to low/medium-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. Smooth out the top 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 30 minutes to 1 hour.
Kuromitsu
- While the warabi mochi is cooling, make the kuromitsu by adding 25 g muscovado sugar, 25 g caster sugar and 50 ml water to a small saucepan and mix well.
- 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.)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.
- Remove the pan from the heat and allow to cool before transferring to a small serving jug.
Kinako Powder
- Add 2 tbsp roasted soybean powder (kinako), 2 tbsp caster sugar and 1 pinch salt in a bowl/container. Mix until well incorporated. (Alternatively, you can seal the container and shake until evenly distributed.)
Serving
- 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.
- Transfer to serving bowls and drizzle with the homemade kuromitsu syrup.
- Enjoy!
Notes
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 a sealed container in the fridge for up to 5 days.
Nutrition
Calories: 156kcal | Carbohydrates: 36.5g | Protein: 1.2g | Fat: 0.8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Sodium: 31mg | Fiber: 0.6g