Warabi Mochi

Ingredients

• 100 g Warabi starch
• 60 g Sugar
• 300 ml Water
• 1 Prise Salt
• 50 g Kinako (roasted soybean flour)
• 50 ml Kurozato (black sugar syrup)
• 1 EL Powdered sugar (optional)
• 1 EL Cornstarch (alternative)
• Zum Bestreuen Matcha powder (optional)

Instructions

1. In a medium saucepan, thoroughly mix the warabi starch, sugar, and water until the starch is completely dissolved and no lumps remain. Add a pinch of salt to enhance the flavors.
2. Heat the mixture over medium heat, stirring constantly with a spatula. The mixture will gradually thicken and become cloudy, then transparent and viscous; ensure nothing sticks to the bottom.
3. Once the mixture is completely transparent and very viscous, remove the pot from the heat. This will take approximately 5-7 minutes. Set a timer for 2 minutes and continue stirring to perfect the consistency.
4. Carefully pour the hot warabi mochi mixture onto a baking sheet lined with parchment paper or into a shallow dish. The layer should be about 1-2 cm thick. Lightly smooth the surface if necessary.
5. Let the warabi mochi cool completely and set at room temperature, which may take about 30 minutes to 1 hour. For faster cooling, you can also place them in the refrigerator for 15-20 minutes.
6. Cut the cooled warabi mochi sheet into bite-sized squares or rectangles using a moistened knife or dough scraper. Moisten the knife regularly to prevent sticking.
7. Generously dust the warabi mochi with kinako powder. Optionally, you can mix some powdered sugar with the kinako for a sweeter touch. Serve immediately with the kurozato syrup for drizzling.

Nutrition