Recipe: Oishi Traditional Japanese Warabi Mochi with Potato Starch For Vegan's Friend

Traditional Japanese Warabi Mochi with Potato Starch. Prepare a bowl of cold water to be used later. Place all of the ● ingredients into a pot and stir until the katakuriko (potato starch flour) and sugar has dissolved. Warabi Mochi is made of warabi starch or bracken starch.

Warabi Mochi is a cool and smooth Mochi-like dessert, typically with Kinako (powdered soy bean) and sugar. The refreshing look of translucent/transparent Warabi Warabi Mochi is an old and traditional Japanese sweet, but it is a rather casual dessert. Warabi-mochi is a Japanese sweets made of bracken (fern) starch and sugar, usually comes along with kinako (roasted soybean powder). You can Have Traditional Japanese Warabi Mochi with Potato Starch using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Traditional Japanese Warabi Mochi with Potato Starch

1. It's of ●Katakuriko (potato starch flour).
2. Lets Go Prepare of ●Sugar.
3. What You needis of ●Water.
4. Lets Go Prepare of Kinako.
5. Lets Go Prepare of Brown sugar syrup or molasses (optional).

Originally, warabi (bracken) starch is used but since it's very expensive now, potato or tapioca starch is used instead. Make your own traditional Japanese dessert with this easy warabi mochi recipe. 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 flour. This is a very simple recipe.

Traditional Japanese Warabi Mochi with Potato Starch instructions

1. Prepare a bowl of cold water to be used later..
2. Place all of the ● ingredients into a pot and stir until the katakuriko (potato starch flour) and sugar has dissolved..
3. Heat on medium-low heat. Mix with a gentle scooping motion..
4. When the liquid becomes heavy and transparent, mix slowly to prevent burning..
5. As you continue mixing, the entire mixture will become viscous..
6. When it comes together and has gradually become more transparent, turn off the heat. The longer you heat the mixture, the better it'll taste (as it'll remove the unpleasant floury taste)!!.
7. Bring the pot over to the faucet and pour water directly into the pot without letting the water directly touch the mixture..
8. Cut the mixture in the pot into bite-sized pieces. Cut it by forming your thumb and pointer finger into a ring and cutting it with that. (Refer to the picture)..
9. As you cut each one, drop in the prepared bowl of cold water from Step 1..
10. Coat with kinako and they're complete. You could also pour molasses or brown sugar syrup on top!!.

TRADITIONAL JAPANESE RECIPE: Here's another recipe for Mochi! This is traditionally eaten at New Year's for good luck, but it is so delicious Another traditional use for kinako is another wagashi, called Warabi Mochi (蕨餅). Warabi Mochi is made from braken fern starch, which makes it more. Warabi-mochi is a kind of Japanese sweet made of bracken starch. It is usually coated with toasted soybean flour and it has a jelly-like chewy texture.