Imported from Instagram
Easy Warabi Mochi with Sweet Kinako
Soft, chewy Japanese-style warabi mochi made with tapioca starch and coated in a sweet mixture of roasted soybean flour, powdered sugar, and salt. The mochi stays chewy even the next day.
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Ingredients
- 75 g tapioca starch
- 50 g sugar
- 250 g water
- cold water (For transferring and shaping the cooked mochi; amount not specified.)
- 20 g kinako (roasted soybean flour) (For the sweet kinako topping.)
- 15 g powdered sugar (For the sweet kinako topping; granulated sugar may be used instead.)
- salt (A pinch, for the sweet kinako.)
Steps
- 1
Add the tapioca starch, sugar, and 250 g water to a saucepan. Mix well until combined.
- 2
Cook the mixture over low heat, stirring constantly from the bottom of the saucepan, until it becomes translucent. Keeping the stirring focused on the bottom is the key to the recipe.
- 3
Transfer the cooked mixture to cold water, then shape it into bite-sized pieces.
- 4
Mix the kinako, powdered sugar, and pinch of salt together to make the sweet kinako.
- 5
Top the bite-sized mochi pieces with the sweet kinako and serve.
Notes
The source does not specify the amount of cold water, the exact cooking time, or a visual method for shaping the pieces. The key tip is to keep stirring from the bottom over low heat until the mixture becomes translucent. Granulated sugar can replace the powdered sugar in the sweet kinako.
Nutrition per serving
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