How to Make Warabi-Mochi (Japanese Confectionery Recipe) 片栗粉で簡単わらび餅 (和菓子レシピ)

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わらび餅 (Warabi-Mochi) is traditional Japanese jelly-like Mochi-like confectionery (和菓子 wagashi). To make the authentic one, you will need わらび粉 (Warabiko / bracken starch). But many people in Japan enjoy making this with starch (potato starch or corn starch) at home, and it tastes as good as the real one!

Give it a try 😉

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Warabi-Mochi

Difficulty: SUPER EASY
Time: 10min
Number of Servings: 2

Ingredients:
A
* 50g (1.8oz.) Katakuriko (potato starch) or corn starch
* 2 tbsp. sugar
* 300ml green tea or water *tea removes the starchy smell
* a pinch of salt
B
* 3 tbsp. Kinako (soybean flour)
* 1 tbsp. granulated sugar
* a pinch of salt
Kuromitsu (brown sugar syrup) if you like

Directions:
1. Mix A very well in a pot.
2. Put on medium, stir constantly until translucent and thick. When it becomes completely translucent, stop the heat and mix very well for a minute to mix evenly and let cool until not too hot to handle.
3. Spoon the batter into a bowl of ice water to cool completely. *DO NOT put it in the fridge or it will get hard.
4. Drain very well and dust with B to finish.

If you can’t find Kinako (soybean flour), you can sprinkle with MILO 🙂

You can keep it at room temperature overnight. Dust with Kinako (soybean flour) right before you serve.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_25.html
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Other Wagashi (Japanese Confectionery) Recipes
Moffles (Mochi Waffles)

Taiyaki (たい焼き)

Osakana Kuwaeta Doraneko

Takoyaki???

Kasutera (炊飯器でカステラ)

Ichigo Daifuku (イチゴ大福)