Warabi Mochi is a chilled, jelly-like translucent mochi covered with kinako (nutty soybean powder) and drizzled with brown sugar syrup. Warabi Mochi is made of warabi starch or bracken starch is much chewier than traditional mochi.
Ingredients
Warabi Mochi
67gwarabi mochiko (bracken starch)
70gsugar, (increase by 1 - 2 tablespoons if serving without syrup)
300mlwater
50gkinako (soybean flour)
Brown Sugar Syrup
50gblack or brown sugar
50ggranulated sugar
50mlwater
Instructions
Dust half of kinako over a small baking sheet. Set aside.
In a medium-sized pot, combine warabi mochiko, sugar, and water.
Heat the mixture over medium heat until the mixture begins to boil. Using a wooden spoon or a rubber spatula, stir the mixture vigorously for 10 minutes. The mixture will start off opaque but will slowly become translucent. The mixture should be very thick at this point.
Transfer the mixture onto the kinako-dusted baking sheet and try to spread it out as evenly as possible. The slab of mochi should be roughly 1-inch thick.
Dust the remaining half of kinako on top of the mochi slab.
Transfer the mochi to the fridge and let it cool for 30 - 45 minutes, until the mochi is lightly chilled. The mochi will be much easier to cut when it has cooled.
Once cooled, cut the mochi into 1-inch cubes.
Serve with brown sugar syrup.
Brown Sugar Syrup
In a small pot, combine all the ingredients and cook over medium heat until it reaches a boil.
Once the mixture has reached a boil, reduce heat to low and simmer for 8 - 10 minutes, stirring until the sugar is completely dissolved and mixture has slightly thicken.
Remove from heat and allow syrup to cool. Syrup will thicken more as it cools.
Any leftover syrup can be stored in a sealed container in the refrigerator.
Notes
Packages of warabi mochiko (bracken starch) will often have a recipe for warabi mochi written on the back. Those recipes are great too!