Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chewy-thick and genuine warabi mochi. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Chewy-Thick and Genuine Warabi Mochi. So I decided to make my own at home!! Homemade is great because you can eat it right away, there are no additives, and it's deeeelicious. Warabi mochi Warabi Mochi (わらび餅) is a chilled, chewy, jelly-like mochi cover with soybean powder and topped with kuromitsu syrup黒蜜 (brown sugar syrup).
Chewy-Thick and Genuine Warabi Mochi is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chewy-Thick and Genuine Warabi Mochi is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook chewy-thick and genuine warabi mochi using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chewy-Thick and Genuine Warabi Mochi:
- Make ready 50 grams Warabi mochiko
- Prepare 25 grams Cane Sugar (or dark brown sugar)
- Get 230 ml Water
- Prepare 4 tsp Kinako
- Prepare 1 Kinako
- Get 1 Kuromitsu
It is chewy like real Mochi rice cake and typically served with Kinako roasted soybean flour and Kuromitsu black. 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 countries. 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.
Steps to make Chewy-Thick and Genuine Warabi Mochi:
- Place the warabi mochiko and the brown sugar into a pot. Gradually add water while stirring with a rubber spatula to dissolve.
- Turn the heat to medium and stir constantly. When it becomes transparent and elastic, keep stirring for just 1 more minute. Come on! You can do it!
- Sprinkle 2 teaspoons kinako in a tray (or a deep plate) and pour in the completed warabi mochi mixture. Sprinkle another 2 teaspoons of kinako and shake it around.
- When the mixture has cooled down until warm to the touch, use a rubber spatula or a scraper to cut into bite-sized pieces and place them on a plate. They taste even better after chilling in the refrigerator!! I recommend enjoying them with brown sugar syrup drizzled on top.
- This is also slightly sweet and yummy simply dusted with kinako. But I think drizzling brown sugar syrup is even more delicious.
- With kuromitsu poured over them!
- This is what it looks like after being placed in a moistened container and put into the refrigerator to chill and harden, then cut with a moistened knife. I dusted with kinako using a tea strainer. I made this one with brown sugar.
- You can also put the warabi mochi in this Japanese-style parfaitIt's delicious ~
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 countries. 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, 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 refreshing look of translucent/transparent Warabi Mochi and the bcold sensation of it going down your throat have been enjoyed by people for a thousand years during Japan's hot and humid summer.
So that is going to wrap it up with this special food chewy-thick and genuine warabi mochi recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
