Soft, light, pillowy warabi mochi that’s lightly sweetened and coated with kinako powder (roasted soy bean). It’s one of my favourite desserts ever! I’m always on the hunt for it on trips to Japan and recently converted the husband after we had ones coated with Matcha in Kyoto. It’s soooo easy to make with only 4 ingredients.
The challenging part is getting warabiko (bracken starch), it can be found in Japanese specialty stores or online! As an substitute, you can also use other forms of starch like potato starch but the texture will be different. I got mine from a supermarket in Tokyo on our recent trip, but it can be found online like RedMart, or Phoon Huat!
Kinako powder is the usual accompaniment and can also be easily found online! As an alternative, you can also use matcha powder or hojicha powder. My kinako powder is mixed with ground black sesame, also a loot from our recent Japan trip!
Warabi Mochi わらびもち (Kinako)
Light, soft, delicate warabi mochi coated with kinako powder.
Ingredients
Instructions
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Add bracken starch, sugar and water in a small saucepan. Mix to combine.
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Place saucepan over heat, continually stirring mixture with a wooden spatula. Continue stirring and mochi will start turning sticky. Once translucent, remove from heat.
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Sprinkle kinako powder on a tray. Place mochi over. Sprinkle more kinako powder over mochi to avoid scissors from sticking when cutting.
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Use a scissors and cut mochi into small squares. (I prefer scissors over a knife as it's neater and faster)
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Coat all sides of small mochi bites with kinako powder. Serve immediately!
