Hello everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Warabi mochi. one of my favorites recipe This time, I will make it a little bit unique. This will be really deliciou

Warabimochi (蕨 餅, warabi-mochi) is a jelly -like confection made from Bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It differs from true mochi made from glutinous rice. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup.

Warabi mochi is made by dissolving sugar and the starch from warabi bracken (a type of edible fern) in water, letting it set into a jelly-like mixture, and dusting it with kinako soy bean This is a very simple recipe, yet the dessert it makes is sweet, subtly nutty, and has a deliciously chewy texture. Warabi Mochi is a cool and smooth Mochi-like dessert, typically with Kinako (powdered soy bean) and sugar.

The Ingredients needed to make Warabi mochi:

1. Prepare 50 g of potato starch
2. Prepare 2 of tbps Sugar
3. It’s 300 ml of Green tea
4. It’s of Kuromitsu syrup
5. It’s of Soybean powder

Warabi Mochi: a jelly-like confection made from Bracken starch and covered in kinako (sweet toasted soybean flour). Unlike traditionally mochi made from glutinous rice flour, warabi mochi has more of a jelly-like consistency. As the name indicates, Warabi Mochi (わらび餅) is a simple jelly-like confection traditionally made from bracken-root starch called Warabiko (わらび粉) and sweetened with sugar. It is chewy like real Mochi rice cake and typically served with Kinako roasted soybean flour and Kuromitsu black molasses syrup.

Step to make Warabi mochi:

1. Add the potato starch, sugar, and green tea in a deep saucepan, mix well.
2. Heat the saucepan over a medium heat, keep stirring until it is translucent. It takes about 3-5 minute
3. Transfer the translucent warabi mochi to a flat container and place the container in ice bath to cool it down for 8-10 minutes
4. Unmold it and cut it into small square cube or any shape that you want.
5. Sprinkle the soybean powder on the mochi until all surfaces are well covered.
6. Place it on a serving plate and dizzy the kuromitsu syrup right before you serve. Enjoy.

Warabi Mochi is made from braken fern starch, which makes it more jelly-like than mochi made with rice, and it is served rolled in kinako. Warabi Mochi is also very popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks, similar to an ice cream truck in Western countrie Although it is called mochi, it is a different kind of mochi made not with glutinous rice flour (mochiko or shiratamako), but with warabiko, bracken starch painstakingly ground from the root of the plant. In my bulging travel notebook, to the list of things to bring back from Japan I added: warabiko. Turns out its warabi mochi わらび餅.

So that’s going to wrap it up with this special food Warabi mochi. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!