Warabi Mochi (わらび餅) is a chilled, chewy, jelly-like mochi cover with soybean powder and topped with kuromitsu syrup黒蜜 (brown sugar syrup). It is made of warabi starch or bracken starch. Unlike the other type of mochi that with glutinous rice, warabi mochi is more jelly-like texture. Since it is hard to buy the warabi starch in the U.K., so I decided to use alternative flour to replace it and show you how you can do it. I replaced the warabi starch to Potato starch/ Katakuriko (片栗粉). The texture is definitely not as good as using the warabi starch, it is chewy and jelly-like but not as soft as the original. I highly recommend to use warabi starch if you can get one. I hope you enjoy making this warabi mochi recipe and share out the recipe. Let’s cook!
- If not serve immediately, do not dizzy the syrup and do not refrigerate the warabi mochi. Simply store the warabi mochi in a container and leave at room temperature. Refrigerating it will change the texture of the mochi, become hard.
- Please consume it within the same day.
- 50g Potato starch
- 2tbps Sugar
- 300ml Green tea
- Kuromitsu syrup
- Soybean powder
- Add the potato starch, sugar, and green tea in a deep saucepan, mix well.
- Heat the saucepan over a medium heat, keep stirring until it is translucent. It takes about 3-5 minutes.
- Transfer the translucent warabi mochi to a flat container and place the container in ice bath to cool it down for 8-10 minutes
- Unmold it and cut it into small square cube or any shape that you want.
- Sprinkle the soybean powder on the mochi until all surfaces are well covered.
- Place it on a serving plate and dizzy the kuromitsu syrup right before you serve. Enjoy.