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Warabimochi (Warabi Mochi, わらび餅) is a standard Japanese dessert (wagashi) constituted of warabiko, a starch extracted from warabi (bracken) roots. The pure 100% warabi starch is uncommon at this time, however you should buy warabiko combined with varied sorts of starch corresponding to candy potato flour, normally bought as Warabimochiko (Warabi Mochi Ko).
We added extra water and a bit extra sugar than our authentic Warabi Mochi recipe and made it softer and sweeter. Along with kinako (soybean flour) topping, kuromitsu (black sugar syrup) is poured on high. Served with inexperienced tea, it’s a implausible dessert or a snack within the afternoon.
Warabimochi with Kuromitsu
Servings: 4
- 1/3 cup Warabi mochiko starch 80g
- 2 tbsp sugar
- 2 cups water
Kuromitsu
- 1 tbsp molasses
- 1/4 cup sugar
- 1/4 cup water
Kinako Topping
- 3 tbsp kinako
- 3 tbsp sugar
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Mix Warabi mochiko starch, sugar, and water in a pot. Prepare dinner at excessive warmth, stirring continually. When the combination begins getting lumpy, flip down the warmth to medium, and proceed cooking and stirring till it turns into thick and translucent.
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Moisten a small baking sheet with water, and switch the recent warabi mochi combination to a baking sheet. Unfold a bit, let cool to room temperature, and refrigerate for 1 hour.
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For Kuromitsu sauce, mix all of the elements in a small pot. Let boil for 3 minutes or till very barely thickened. It’ll thicken additional when fully cooled.
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Combine Kinako soy powder and sugar collectively.
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Proper earlier than serving, lower the warabi mochi into squares, coat with the kinako combination, and high with Kuromitsu.
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