Soy Milk Warabi Mochi (Soy Milk Bracken-Starch Mochi)
Translated from Japanese, the language of the video.
李君 cooked this in a Facebook video, in Japanese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A soft, chewy Japanese-style soybean-starch dessert made with soy milk, coated in roasted soybean flour and served with a rich brown sugar–honey syrup. The chilled mochi-like pieces are lightly sweet, nutty, and pleasantly QQ-soft.
- Time
- 2 hours 10 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Soy Milk Warabi Mochi
- 600 g
- 60 g
Brown Sugar Syrup
- 130 g
Weights are estimates. Together, the ingredients weigh about 1.13 kg before cooking, which is about 190 g per serving.
Steps
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.
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.
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.
Continue stirring until the mixture becomes very thick, glossy, and elastic, with a soft mochi-like consistency. Remove it from the heat.
Transfer the hot mixture to a shallow container and smooth the surface as much as possible.
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.
Cut the chilled soy milk mochi into bite-size pieces using a lightly moistened knife.
Place the pieces in the roasted soybean flour and toss or turn them until every surface is generously coated.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 309
- Protein
- 7 g
- Carbs
- 65 g
- Fat
- 4 g
- Fiber
- 2 g
Where the calories come from
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