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SideChef
Recipes
Gluten-Free
Warabi Mochi

5 INGREDIENTS • 5 STEPS • 20MINS

Warabi Mochi

Recipe

4.0

3 ratings
Warabi Mochi is a chewy sweet, and nutty dessert popular in Japan during summer. It's different from typical mochi made using glutinous rice flour because it uses bracken starch. This recipe uses potato starch instead! So you can enjoy the unique Japanese treat without having to travel thousands of miles or grow your own bracken ferns at home.
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Warabi Mochi is a chewy sweet, and nutty dessert popular in Japan during summer. It's different from typical mochi made using glutinous rice flour because it uses bracken starch. This recipe uses potato starch instead! So you can enjoy the unique Japanese treat without having to travel thousands of miles or grow your own bracken ferns at home.
author_avatar
Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/

20MINS

Total Time

$0.15

Cost Per Serving

Ingredients

Servings
6
us / metric
Milk
2/3 cup
Milk
Potato Starch
2 Tbsp
Potato Starch
Brown Sugar
3 Tbsp
Brown Sugar
Soy Flour
1 cup
Soy Flour
Water
1 Tbsp
Water

Nutrition Per Serving

VIEW ALL
Calories
127
Fat
4.0 g
Protein
7.4 g
Carbs
16.9 g
Love This Recipe?
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Warabi Mochi
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author_avatar
Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/

Cooking Instructions

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step 1
Combine Milk (2/3 cup), Potato Starch (2 Tbsp) and Brown Sugar (2 Tbsp) together in a pot until all of the flour and sugar are well mixed with no lumps.
step 1 Combine Milk (2/3 cup), Potato Starch (2 Tbsp) and Brown Sugar (2 Tbsp) together in a pot until all of the flour and sugar are well mixed with no lumps.
step 2
Prepare ice water in a bowl. Put the pot on the stove and heat to medium heat. Keep stirring until it becomes sticky and glutinous and has a shiny, glossy look. Transfer to cling wrap and wrap it around. Shape it into a rectangle.
step 2 Prepare ice water in a bowl. Put the pot on the stove and heat to medium heat. Keep stirring until it becomes sticky and glutinous and has a shiny, glossy look. Transfer to cling wrap and wrap it around. Shape it into a rectangle.
step 3
Put the mochi into the prepared ice water. Meanwhile, combine the Brown Sugar (1 Tbsp) and Water (1 Tbsp) together and bring to a boil. Then turn to low heat and simmer until it reaches a syrup texture.
step 3 Put the mochi into the prepared ice water. Meanwhile, combine the Brown Sugar (1 Tbsp) and Water (1 Tbsp) together and bring to a boil. Then turn to low heat and simmer until it reaches a syrup texture.
step 4
Put half of the Soy Flour (1 cup) on parchment paper. Take the cooled-down mochi out and coat it with soybean powder. Use a knife to cut mochi into cubes and put more soybean powder on. Coat evenly.
step 4 Put half of the Soy Flour (1 cup) on parchment paper. Take the cooled-down mochi out and coat it with soybean powder. Use a knife to cut mochi into cubes and put more soybean powder on. Coat evenly.
step 5
Pour the brown sugar syrup over the mochi just before serving. Bon Appetite.
step 5 Pour the brown sugar syrup over the mochi just before serving. Bon Appetite.

Tags

Gluten-Free
Asian
Snack
Shellfish-Free
Dessert
Vegetarian
Potatoes
Japanese
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