📝 About This Recipe
Experience the ethereal, melt-in-your-mouth texture of Warabimochi, a beloved summertime staple of Kyoto's traditional tea houses. Unlike rice-based mochi, this delicacy is crafted from bracken starch, resulting in a translucent, jelly-like confection that is both cooling and deeply satisfying. Dusted with nutty roasted soybean powder and drizzled with a rich, smoky dark sugar syrup, it represents the perfect balance of Japanese minimalism and refined flavor.
🥗 Ingredients
The Mochi Base
- 100 grams Warabiko (Bracken Starch) (Use 'Hon-warabiko' for the most authentic, dark-toned result)
- 50 grams Granulated Sugar (Adjust slightly based on desired sweetness)
- 400 ml Filtered Water (Cold or room temperature)
The Nutty Coating
- 1/2 cup Kinako (Roasted Soybean Powder) (Sifted to remove lumps)
- 1 pinch Salt (To enhance the nuttiness of the beans)
Kuromitsu (Black Sugar Syrup)
- 100 grams Kurozato (Okinawan Black Sugar) (Can substitute with Muscovado or dark brown sugar)
- 100 grams Granulated Sugar
- 100 ml Water
👨🍳 Instructions
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1
Prepare the Kuromitsu syrup first: Combine the black sugar, granulated sugar, and 100ml water in a small saucepan over medium heat.
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2
Bring the syrup to a gentle simmer, stirring occasionally until the sugar is completely dissolved. Let it bubble for 2-3 minutes until slightly thickened, then remove from heat and let cool completely.
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3
In a medium heavy-bottomed saucepan, combine the warabiko starch and 50g of granulated sugar. Whisk them together while dry to break up any large clumps.
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4
Gradually pour the 400ml of filtered water into the saucepan, whisking constantly to ensure the starch is fully dissolved and no white sediment remains at the bottom.
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5
Place the saucepan over medium-low heat. Use a sturdy wooden spatula or silicone spatula to stir the mixture continuously.
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6
Continue stirring as the mixture begins to thicken. You will notice small translucent clumps forming; this is the signal to start stirring vigorously.
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7
Once the mixture turns from a milky white to a semi-translucent, dark greyish-brown color, reduce the heat to low. The texture should be very sticky and heavy.
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8
Cook and knead the dough with your spatula for another 2-3 minutes. The mochi should become shiny and quite elastic. This 'kneading' over heat is crucial for the perfect texture.
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9
Prepare a large bowl filled with ice water. Using a wet spoon or wet hands, scoop bite-sized portions of the hot mochi and drop them directly into the ice water to set.
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10
Alternatively, spread the entire mass into a wet square tray, let it cool in the fridge for 15 minutes, and then slice into cubes.
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11
While the mochi chills, sift the kinako powder and a pinch of salt onto a large rimmed plate or tray.
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12
Drain the mochi pieces from the ice water and pat them very lightly with a damp paper towel (don't dry them completely, as they need a little moisture for the powder to stick).
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13
Roll each piece of mochi in the kinako powder until generously and evenly coated.
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14
Arrange the coated warabimochi on a serving plate and drizzle generously with the cooled Kuromitsu syrup just before eating.
💡 Chef's Tips
For the best texture, eat the warabimochi within 3-4 hours of making; refrigeration for too long makes them turn tough and opaque. If you cannot find 'Hon-warabiko' (100% bracken starch), 'Warabimochi-ko' (usually a blend of sweet potato starch) works well and is more affordable. Stir vigorously and constantly while cooking; if you stop, the bottom will burn and the texture will be lumpy. Always use a wet knife or wet hands when handling the cooked mochi to prevent it from sticking to everything it touches. Sift your kinako powder! It tends to clump, and a fine dusting creates a much more pleasant mouthfeel.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of ceremonial grade Matcha tea to balance the sweetness. Pair with a glass of chilled Mugicha (roasted barley tea) for a refreshing, caffeine-free summer afternoon snack. Add a small scoop of red bean paste (Anko) on the side for extra texture and traditional flair. Try serving the mochi pieces inside a hollowed-out bamboo stalk for a stunning, traditional Japanese presentation. For a modern twist, serve over a scoop of vanilla or black sesame ice cream.