Classic Warabimochi Recipe

2022-10-31

By Japanese Cuisine Master

Japanese Cuisine

Dessert

Make this traditional Japanese sweet with this easy Warabimochi recipe. Perfect for a refreshing dessert any time of day!

Pitfalls on Warabimochi

 Getting the right consistency: Warabimochi is made from bracken starch, which can be tricky to work with. Achieving the right consistency of the dough that is firm yet chewy can be challenging.

 Cutting the warabimochi: Once the warabimochi has set, it needs to be cut into bite-size pieces. Cutting the warabimochi into equal pieces without causing it to become too sticky or crumble requires skill and patience.

 Coating the warabimochi: Warabimochi is traditionally coated with kinako (roasted soybean flour) and drizzled with sweet syrup. Getting the right amount of kinako and syrup on each piece without making it too sweet or too dry can be challenging.

 Storing the warabimochi: Warabimochi should be stored in a cool and dry place to prevent it from becoming too soft or sticky. Finding the right storage conditions can be challenging, especially in humid climates.

 Serving the warabimochi: Warabimochi is traditionally served with a side of grated ginger and a sweet syrup for dipping. Serving the warabimochi without causing it to become too soggy or the kinako to fall off requires attention to presentation.

Ingredients

• 240 ml of water

• 100 g of warabi starch

• 70 g of sugar

• 1/4 tsp of kinako (roasted soybean flour)

Instructions

1. In a saucepan, mix warabi starch with sugar.

2. Gradually add water to the mixture while stirring constantly.

3. Cook the mixture over low heat, stirring constantly, until it thickens and becomes translucent (about 6-8 minutes).

4. Pour the mixture into a greased square or rectangular dish.

5. Let it cool in the refrigerator for at least 1 hour.

6. Cut into bite-size pieces with a knife.

7. Sprinkle kinako on top of each piece.

8. Serve chilled.

Preparation Time 20 min

Cook Time 10 min

Total time 30 min

Nutrition Facts

Calories: 160

Fat: 0 g

Saturated Fat: 0 g

Carbohydrates: 39 g

Fiber: 0 g

Sugar: 24 g

Protein: 1 g

Regional Ingredients Variations of Warabimochi

Kyoto, they traditionally use kinako (roasted soybean flour) as a topping, creating a dish known as "Kinako Warabimochi".

Okinawa, they may use brown sugar and shaved ice as a topping, creating a dish known as "Kuromitsu Warabimochi".

Hiroshima, they may use a citron-flavored syrup as a topping, creating a dish known as "Yuzu Warabimochi".

Hokkaido, they may use local fruit like strawberries or blueberries as a topping, creating a dish known as "Fruit Warabimochi".

Tokyo, they may add flavors like matcha, chocolate, or black sesame to the mochi batter, creating a dish known as "Flavored Warabimochi".

Make Warabimochi at home with this traditional Japanese recipe! This refreshing and sweet dessert is perfect for any occasion. Share your delicious creations on social media using hashtags like #warabimochi #japanesesweets #kinako #glutenfree.