Imported from Instagram
2-Ingredient Soya Milk Warabimochi
Soft, chewy Japanese-inspired warabimochi made by combining reduced-sugar soya milk with potato starch, then cooling, portioning, and coating the bites with soybean powder and brown sugar syrup.
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Ingredients
- MARIGOLD PowerBeans Reduced Sugar Fresh Soya Milk (Use a small amount in the cold pan, then pour in the remaining soya milk as directed; the source does not specify the total quantity.)
- Potato starch (Amount not specified in the source.)
- Soybean powder (For coating; use generously. Amount not specified in the source.)
- Brown sugar syrup (For drizzling; amount not specified in the source.)
- Ice water (For cooling the cooked mixture; amount not specified in the source.)
Steps
- 1
Pour a small amount of the reduced-sugar soya milk into a cold pan.
- 2
Add the potato starch and mix until smooth.
- 3
Turn the pan on to low heat.
- 4
Pour in the remaining soya milk and stir continuously.
- 5
Continue stirring until the mixture becomes thick and sticky.
- 6
Remove the pan from the heat.
- 7
Transfer the mixture to a bowl of ice water.
- 8
Portion the cooled mixture into bite-sized pieces.
- 9
Coat the pieces generously with soybean powder.
- 10
Drizzle the pieces with brown sugar syrup and serve.
Notes
The source does not provide exact quantities, yield, heat duration, or a specific cooling time. The two primary ingredients are soya milk and potato starch; soybean powder and brown sugar syrup are toppings.
Nutrition per serving
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