Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, kinako warabi mochi. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Warabimochi (θ¨ ι€ , 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 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.
Kinako Warabi Mochi is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Kinako Warabi Mochi is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook kinako warabi mochi using 4 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kinako Warabi Mochi:
- Take 25 grams Warabi starch
- Get 100 ml Water
- Make ready 40 grams Sugar (or light brown sugar)
- Prepare 2 tbsp Kinako
Warabi Mochi is made of warabi starch or bracken starch. Warabi/bracken is a type of fern, and the starch comes from the rhizomes (underground stem). Unlike typical mochi made from glutinous rice, warabi mochi's texture is more jelly-like and it's chewy yet dissolves quickly. This yummy Japanese snack bring traditional warabimochi to you!
Instructions to make Kinako Warabi Mochi:
- Combine the warabi starch and sugar in a bowl, then mix with a whisk.
- Add water a little at a time to thoroughly dissolving the ingredients.
- Pass through a strainer (to filter out the undissolved powder).
- Transfer to a saucepan, heat on medium, stirring constantly with a rubber spatula. Turn off heat when the mixture thickens.
- It's ready when the mixture becomes translucent and sticky (taste to see if it is still floury).
- Transfer to a dish with kinako, coat the warabi mixture in kinako while allowing to cool.
- Cut into bite-sized pieces with a bench scraper.
- They're done! Chill in the refrigerator for about 30 minutes, then dig in!
Unlike typical mochi made from glutinous rice, warabi mochi's texture is more jelly-like and it's chewy yet dissolves quickly. This yummy Japanese snack bring traditional warabimochi to you! Warabimochi is a type of Japanese wagashi, often eaten in summer as a refreshing treat. With traditional toppings like kuromitsu syrup and kinako powder, build this traditional snack in your own home when you order today! 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.
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