How to Make Warabi Mochi [With Homemade Kuromitsu Syrup Recipe]

By Sudachi · 60 min

Ingredients

Instructions

1. Line a container with plastic wrap and sprinkle a little water over the surface.
2. Mix 50 g bracken starch (warabiko) with 3 tbsp white sugar and 250 ml water until smooth. Strain through a sieve into a saucepan.
3. Heat over medium, stirring constantly with a spatula. When it starts to thicken, lower to medium-low and keep stirring.
4. It is done when the mixture turns translucent, with no liquid or white starch showing, and forms a jelly-like ball.
5. Transfer to the lined container and smooth the top with a wet spatula. Let cool for 5 to 10 minutes, then chill in the fridge for 30 minutes to 1 hour.
6. While it chills, make the kuromitsu: put 25 g dark brown sugar, 25 g white sugar and 50 ml water in a small saucepan and mix. Bring to a boil over medium heat, stirring to break up lumps.
7. Once bubbling, lower to medium-low and simmer 2 to 3 minutes, skimming off foam from the edges. Cool, then pour into a small jug.
8. For the kinako: mix 2 tbsp roasted soybean powder, 2 tbsp white sugar and 1 pinch of salt until evenly combined.
9. Cut the chilled mochi into squares, roll each in the kinako until fully coated, then serve with kuromitsu drizzled over.

Summarized from Sudachi's video. Watch it for the details.

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