Warabi Mochi is made of warabi starch and has more jelly-like and chewy texture yet it dissolves quickly.
- ¾ cup warabi mochiko or bracken starch
- ½ cup sugar
- 1 ¾ cup water
- ¼ cup soybean flour (kinako)
- kuromitsu (brown sugar syrup)
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.