Japan

Warabimochi

Name: Warabimochi
Total time: 30 min
Yield: 4
Cuisine: Japan
Ingredients: 100 g Warabimochi starch; 400 ml Water; 60 g Sugar; 4 tbsp Kinako (soybean flour); to taste Kuromitsu (dark syrup)

Japanese bracken-starch jelly with kinako

Warabimochi is a cool, wobbly sweet made from bracken-root starch, especially beloved in the Japanese summer.

The translucent cubes are generously dusted with roasted soybean flour (kinako) and drizzled with dark sugar syrup (kuromitsu).

Servings4

Time30 min + chilling

LevelEasy

Ingredients

Warabimochi starch100 g
Water400 ml
Sugar60 g
Kinako (soybean flour)4 tbsp
Kuromitsu (dark syrup)to taste

★ = available authentic in the Asia Boutique

Preparation

Whisk starch, water and sugar smooth.
Heat stirring constantly until translucent and stretchy.
Pour into a wetted mould, cool in ice water.
Cut into cubes.
Dust with kinako and serve with kuromitsu.

Make it original

Kinako and warabimochi starch are in the Asia Boutique.

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