Warabi Mochi (わらび餅/蕨餅) is one of the popular summer desserts in Kansai area of Japan. Unlike other mochi, it is made with starch and serve chilled with kinako (toasted soy bean flour) and black sugar syrup.
First warabi mochi I had was from mil, both J and I loved it very much. Since then, I have made this mochi for umpteen times. Now, S also like it as much as J and I!
Ingredients (5-6 servings):
60 g tapioca flour
100 g katakuriko (片栗粉)
Brown sugar to taste (赤糖)
700 ml water
1-2 tbsp soy bean flour (黄豆粉)
Pinch of salt
Black sugar syrup (黑糖) - optional
- Combine ingredients A in a pot, mix well with a whisk. Cook mixture on low heat and stir constantly till the color of mixture turned translucent.
- Transfer to a square mould or just leave it in the pot allow cooling down. Add some iced water (with ice cubes) in the mould or pot to chill the mochi. Drain well.
- Cut mochi into desired shape and size, coat with soy bean flour and salt mixture, then serve with black sugar syrup at the side.
This mochi is not suitable to chill in the refrigerator for long hours as it will lose its bouncy texture and translucent colour.