Matcha Warabi Mochi with Sweet Matcha Kinako

Ingredients

• 75 g tapioca starch
• 50 g sugar
• 2 g matcha powder (For the mochi)
• 250 g water
• 20 g kinako (roasted soybean flour) (For the topping)
• 15 g powdered sugar (Granulated sugar may be substituted)
• 2 g matcha powder (For the sweet matcha kinako topping)
• salt (A pinch, for the topping)

Steps

1. 1

   Add the tapioca starch, sugar, and matcha powder for the mochi to a saucepan and mix them together.

2. 2

   Add the water and mix well until the ingredients are combined.

3. 3

   Cook the mixture over low heat, stirring constantly from the bottom of the saucepan. Continue stirring carefully and patiently until the mixture becomes translucent; once it begins to set, keep stirring from the bottom until fully translucent.

4. 4

   Transfer the cooked mixture to cold water. Tear off bite-sized pieces and shape them as directed.

5. 5

   Mix the kinako, powdered sugar, matcha powder for the topping, and a pinch of salt together.

6. 6

   Coat or top the shaped mochi with the sweet matcha kinako mixture, then serve.

Notes

The key technique is cooking over low heat while stirring thoroughly from the bottom until the mixture becomes translucent. If powdered sugar is unavailable, granulated sugar can be used for the topping. The source states that the mochi remains soft and chewy even the next day; no storage method or refrigeration instruction was provided.

Nutrition per serving

• dessert
• Japanese
• matcha
• mochi
• vegetarian
• gluten-free
• stovetop
• no-bake