Delicious Warabi Mochi (わらび餅) Recipe
Growing up, I’ve always loved dishes from different cuisines across the world. The varied flavors and textures of each cuisine never fails to surprise me.
I believe that any particular cuisine is a perfect representation of the culture, values, and art of the country it belongs to. With the social world, no particular dish is limited to just the borders but the creation is enjoyed by everyone globally.
One such dish is Warabi Mochi. I had this dish as a dessert in a very popular Japanese restaurant close to my house.
I’ve been to a few Japanese restaurants but none had this dish in their dessert’s menu. Intrigued by the name, I decided to give it a try and trust me they were simply delectable.
They have Jelly-like texture and are usually chilled. I had to chew it a lot but its taste was worth all of it.
The sweetness was perfectly balanced and the best part was kuromitsu syrup which was served with it. It enhanced its taste.
Since my mom is an ace chef, she decided to make this amazing dish at home and I learned it from her.
We had to substitute some of the key ingredients due to its unavailability in our country, but still, our Warabi Mochi tasted delicious.
What is Warabi Mochi?
Warabi is a fern-like wild vegetable called bracken. It is a young, long, bright-green, or purplish-green buds of a fern.
It is available in the spring months and has been cited in Japanese literature. Warabi starch is extracted from Warabi roots and is a time-consuming process to yield even a small amount of starch.
Mochi in Japan is a type of rice cake. It is a traditional food for Japanese New Year and is commonly sold and eaten during that time. The texture of Mochi is heterogenous of amylopectin, gel, starch grains, and air bubbles.
Simply put together, Warabi Mochi is made of warabi starch and has more jelly-like and chewy texture yet it dissolves quickly.
It’s often enjoyed in summertime owing to it’s clear and refreshing looks.
How to make Warabi Mochi?
Don’t get carried away by the fancy name of the dish. It is incredibly simple to make and require very few ingredients. It’s covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup.
Ingredients Required:-
- ¾ cup warabi mochiko or bracken starch
- ½ cup sugar
- 1 ¾ cup water
- ¼ cup soybean flour (kinako)
- kuromitsu (brown sugar syrup)
Preparation Time – 10 minutes
Cooking Time – 15 minutes
Total Time – 25 minutes
Steps to make warabi mochi-
- On a baking sheet, sprinkle some kinako.
- In a medium-sized saucepan, add Warabi Mochiko, sugar, and wager. Mix them well.
- Boil the mixture over a medium heat.
- When it starts boiling, reduce the heat and stir constantly and vigorously with a wooden spatula for 10 minutes, or until the mixture is thick and evenly translucent. ( Be patient and keep stirring until the mixture turns clear.)
- Remove the mochi from the heat and transfer to the baking sheet covered with Kinako. Sprinkle some Kinako from the top and let it cool in the refrigerator for about 20 minutes.
- Take it out from the refrigerator once cooled, and slice into ¾ inch cubes.
- Toss the warabi mochi with kinako and pour the kuromitsu over it. Serve fresh.
Here is a video to show you the recipe for warabi mochi
Some Important Tips
Warabi mochi or warabi starch is widely available in Japanese grocery stores but it might not be available easily in other parts of the world. You can substitute potato or tapioca starch in this recipe. The consistency will differ a bit but your dish will still taste great.
You can store Warabi Mochi for a day or two at room temperature. Don’t keep it in the refrigerator as it will get hard and the color will become white.
Make sure you refrigerate the Mochi for at least 20-30 minutes before serving.
Don’t serve it to children and elderly as they won’t be able to chew it properly owing to its jelly-like texture.
Warabi Mochi made from 100% warabi is a more brownish or blackish color. Warabi Mochiko is mixed with the starch of sweet potato or tapioca. It is more reasonably priced.
Why you should try Warabi Mochi?
If you love Japanese food, then you should give this dish a try. It makes for perfect desserts or side dishes.
This chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean and drizzled with kuromitsu syrup will take your family by storm. It tastes so good.
You can use nuts and other syrups as topping in this Warabi Mochi. This way, you’ll always have the variety for your desserts.
This dish is very popular in Japan and its chilled, jelly-like texture makes it the star of the summer season there.
So, try this scrumptious Warabi Mochi and surprise everyone in your family.
Warabi Mochi
Ingredients
- ¾ cup warabi mochiko or bracken starch
- ½ cup sugar
- 1 ¾ cup water
- ¼ cup soybean flour (kinako)
- kuromitsu (brown sugar syrup)
Instructions
- On a baking sheet, sprinkle some kinako.
- In a medium-sized saucepan, add Warabi Mochiko, sugar, and wager. Mix them well.
- Boil the mixture over a medium heat.
- When it starts boiling, reduce the heat and stir constantly and vigorously with a wooden spatula for 10 minutes, or until the mixture is thick and evenly translucent. ( Be patient and keep stirring until the mixture turns clear.)
- Remove the mochi from the heat and transfer to the baking sheet covered with Kinako. Sprinkle some Kinako from the top and let it cool in the refrigerator for about 20 minutes.
- Take it out from the refrigerator once cooled, and slice into ¾ inch cubes.
- Toss the warabi mochi with kinako and pour the kuromitsu over it. Serve fresh.