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Warabi Mochi

Cover the warabi mochi squares with kinako (roasted soy bean powder)

Warabi mochi is a traditional Japanese dessert. It is made from starch from a fern-like wild plant called bracken. Warabi mochi is somewhat translucent and has a fun, jiggly, jelly-like consistency. Warabi mochi is usually cut into small squares and covered with kinako (roasted soy bean powder). It is often topped with a drizzle of syrup made from dark brown sugar. 

There are three main ingredients: warabi starch, sugar, and water. The key seems to lie in the ratio of ingredients and the technique used to combine them. I clearly need more practice making this.

Warabi Mochi
  1. Combine warabi starch, sugar, and water in a bowl.
    Note: Adjust the quantities according to taste. The amount in the original recipe was much, much too sweet for me.
  2. Stir until the starch and sugar are dissolved. It should look like a white liquid.
  3. Pour the mixture through a fine sieve to remove any clumps.
  4. Put the mixture in a pot and heat slowly over low heat while gently stirring the liquid all the time.
  5. As the mixture warms up, it will start to thicken and congeal. Keep gently stirring it.
  6. Turn off the heat when the liquid becomes translucent.
  7. Pour the mixture in a flat container.
  8. Put the container in an ice bath to cool it down.
  9. After it is cool, remove from the container and cut into squares.
  10. Cover the squares with kinako (roasted soy bean powder).
  11. Transfer to a serving dish and drizzle a little brown sugar syrup on top.


Posted in Dessert, Food