Servings: 1
Warabi Mochi わらび餅
Warabi mochi is a popular Japanese confectionary with a squishy soft texture and a unique nutty and sweet flavour with Kinako soybean powder. It's delicious and chilled making it perfect for the summer season!
Ingredients
- 40 g Warabimochiko *1
- 20 g sugar
- 200 ml water
- ¼ cup kinako soybean powder *2
- 1 tbsp kuromitsu for topping
Instructions
- Place warabimochiko and sugar in a mixing bowl and add water little by little and mix well with a spatula to dissolve.
- Strain the mixture through a strainer and transfer to a saucepan.
- Heat the saucepan over medium heat while stirring with a wooden spatula continually.
- Reduce heat to low and continue kneading until the dough becomes transparent and glossy.
- When it is all transparent, put the dough onto a wet bat and let it cool at room temperature.
- Chill in the refrigerator for 30 minutes before serving.
- When the warabiimochi dough has cooled appropriately, prepare a separate tray and sprinkle kinako soybean flour.
- Place the cooled warabimochi on there and cut it to bite size pieces and sprinkle more soybean flour all over.
- Serve warabimochi on a small plate and pour Kuromitsu to your liking.
Notes
*1 I used warabi ko which contains 85% sweet potato starch, 10% arrowroot starch, and 5% hon warabi starch.
*2 When Kinako is used for sweets, sugar is usually added. However Warabi mochi already contains sugars so you don't need to add sugar to Kinako powder.
Nutrition
Calories: 342kcal, Carbohydrates: 65g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Sodium: 15mg, Potassium: 709mg, Fiber: 4g, Sugar: 22g, Vitamin A: 34IU, Calcium: 80mg, Iron: 2mg