Soy Milk Warabi Mochi (Soy Milk Bracken-Starch Mochi)

Ingredients

• 600 ml Soy milk
• 59 g Potato starch (Use 58–60 g.)
• Roasted soybean flour (For coating; use enough to coat all pieces. An estimated 60 g is used for nutrition only.)
• 150 g Brown sugar (For the brown sugar syrup.)
• 150 g Light brown sugar (The source also identifies this as Japanese light brown sugar or 二砂.)
• 130 ml Hot water (For the brown sugar syrup.)
• 15 g Honey (For the brown sugar syrup.)
• 3 g Salt (For the brown sugar syrup.)

Steps

1. 1

   Prepare the brown sugar syrup. Place the brown sugar, light brown sugar, hot water, honey, and salt in a saucepan and heat gently, stirring until the sugars dissolve and the syrup is smooth. Set aside to cool.

2. 2

   Pour the soy milk into a saucepan. Add the potato starch and whisk thoroughly while the liquid is still cold, making sure no starch remains settled on the bottom.

3. 3

   Set the saucepan over medium-low heat. Stir continuously with a spatula or whisk as the mixture thickens, scraping across the bottom and around the edges to prevent sticking.

4. 4

   Continue stirring until the mixture becomes very thick, glossy, and elastic, with a soft mochi-like consistency. Remove it from the heat.

5. 5

   Transfer the hot mixture to a shallow container and smooth the surface as much as possible.

6. 6

   Place the container in ice water to cool the mixture quickly. Once it is no longer hot, cover it and refrigerate until thoroughly chilled and set, about 2 hours.

7. 7

   Cut the chilled soy milk mochi into bite-size pieces using a lightly moistened knife.

8. 8

   Place the pieces in the roasted soybean flour and toss or turn them until every surface is generously coated.

9. 9

   Arrange the coated pieces for serving and drizzle with the brown sugar syrup. Serve chilled.

Notes

The source does not specify an exact quantity for the roasted soybean flour; add enough to coat the pieces. Keep the finished mochi refrigerated and serve chilled. The syrup may be prepared ahead and refrigerated; loosen it slightly with gentle warming if it becomes too thick.

Nutrition per serving

• dessert
• Japanese-inspired
• East Asian
• vegetarian
• gluten-free
• no-bake
• chilled
• soy-based