2022-10-31
By Tori Chef
Japanese Cuisine
Dessert
Use the slow cooker’s "low" setting to gently simmer the syrup for your warabimochi, ensuring it becomes perfectly thick and rich. You can also use the slow cooker's "keep warm" feature to maintain the syrup temperature, making it easy to serve when the mochi is ready.
Make your warabimochi dough using the Instant Pot’s "saute" function to easily combine the ingredients and heat the mixture until it reaches the right consistency. Once done, the Instant Pot’s "keep warm" feature helps you store the dough before shaping it into bite-sized pieces.
Use the air fryer to create a crispy exterior for your warabimochi. After dusting the mochi in sweet potato starch or matcha powder, pop them into the air fryer for a light, even crisp, giving the warabimochi a delightful contrast between soft and crunchy textures without extra oil.
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.
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.
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.
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.
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.
Preparation Time 20 min
Cook Time 10 min
Total time 30 min