Warabi Mochi Recipe (with Homemade Kuromitsu Syrup)
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- Опубликовано: 30 июл 2024
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Warabi mochi is a unique dessert made of jelly-like chunks coated in nutty roasted soybean powder and drizzled with rich black sugar syrup. It's best served cold and is one of my favorite Japanese sweets!
INGREDIENTS:
WARABI MOCHI
- 50g warabiko (or starch alternative)
- 3 tbsp (approx 30g) caster sugar
- 250ml water
KINAKO POWDER
- 2 tbsp kinako powder
- 2 tbsp caster sugar
- 1 pinch salt
KUROMITSU (BLACK SUGAR SYRUP)
- 25g muscovado sugar
- 25g caster sugar
- 50ml water
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/warabi-mochi
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
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FAQ:
WHAT IS WARABI MOCHI MADE OF?
Tradionally, warabi mochi is made from bracken starch which comes from the underground roots of a type of fern tree. These days it's common to make it from potato starch or tapioca starch.
WHAT DOES WARABI MOCHI TASTE LIKE?
Technically warabi mochi doesn't really have a "taste." The taste comes from the kinako powder (which is nutty) and sugar. It can also be made with different flavours like matcha or chocolate.
WHAT IS WARABI MOCHI IN ENGLISH?
It can be called "Bracken Cake" in English.
TIMESTAMPS:
00:24 Preparing a container
00:40 Mixing warabi mochi ingredients
01:40 How to cook warabi mochi
02:59 How to make kuromitsu (black sugar syrup)
04:34 How to make kinako topping
05:17 Assembling and serving warabi mochi
LINKS TO OTHER RECIPES:
• Classic Japanese Recipes
• Japanese Meat Recipes
• Japanese Fish/Seafood ...
• Japanese Rice Recipes
• Japanese Noodle Recipes
• Japanese Side Dish Rec...
• Japanese Sweets and De...
• Fusion
• Japanese Cooking Tips ...
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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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Music: 踵と口笛 by Shuki Yamamoto 
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Thank you for the recipe! I will definitely try to make this soon!!!
You're welcome! Hope you enjoy the recipe, thanks for watching!
I'm so glad I've found your channel! Thank you for your clear and precise explanations. ♡♡♡
You're welcome! Thank you for your kind words, I'm glad you found my channel too! Thanks for watching :)
looks so good. thank you
Thank you so much!
Looks delicious! I hope I'll be able to get the ingredients so I can try to make it at home 😊
Thank you! I hope so too :)
You are awesome thank you and I will make this in Malibu for my kiddos
Thank you so much! I hope your kids enjoy it!
thanks a lot
You're welcome! Thanks for watching :)
The non melting is probably because of dextrose, I know they have "new snow" sugar with that as the main ingredient with a few additives. Amounts would be different, but it doesn't melt in water or the fridge which would probably help a lot
➤ PRINT FULL RECIPE: sudachirecipes.com/warabi-mochi
➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na
➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k
INGREDIENTS:
WARABI MOCHI
- 50g warabiko (or starch alternative)
- 3 tbsp (approx 30g) caster sugar
- 250ml water
KINAKO POWDER
- 2 tbsp kinako powder
- 2 tbsp caster sugar
- 1 pinch salt
KUROMITSU (BLACK SUGAR SYRUP)
- 25g muscovado sugar
- 25g caster sugar
- 50ml water
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/warabi-mochi
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
CONNECT:
➤Website: sudachirecipes.com
➤Instagram: instagram.com/sudachi.recipes
➤Facebook: facebook.com/sudachi.recipes
➤Pinterest: www.pinterest.jp/sudachirecipes
➤Amazon Shop: www.amazon.com/shop/sudachirecipes
➤RUclips: ruclips.net/channel/UCvDExRIeyrh7PSMdleWf1yg
I love warabi mochi drink..where they put warabi mochi pieces in the green tea latte n top with fresh cream..
Me too!
When I was in Japan I had cabbage with a miso dressing in an Izakaya - it was so delicious! They gave us them like for the table like you'd get bread in the west. Do you have any idea what it was/how it was made? I've been trying to find it to recreate it for years 😭
Hi!
Thank you for your question! The dish you had was probably "yamitsuki cabbage" (which means "addictive cabbage") and is served at many Izakaya's. Every restaurant has their own spin on it, some just sprinkle it with salt and sesame oil, others have their own special dressing which sounds like what you had. I have a recipe for yamitsuki cabbage on my blog but its not miso flavoured.
Did the one you have look something like this? oceans-nadia.com/user/13780/recipe/374415
Cool Video!
and I hope my comment will also help anyone,
because it helps me when I did it,
you just need to pour a lot powder above the mochi, so when you slice it,
the powder will cover the part that got sliced..
so it wont sticky to pull the knife from the mochi
but you need a lot of powder, that's the disadvantage, but soy bean powder would be cheap for this way..
Thank you for sharing! Wetting the knife with water also helps prevent the knife from sticking :) Thanks for watching!
I love warabi mochi with syrup. Is it okay to opt the sugar in kinako powder. I’m worried if its too sweet for my liking as it will be eaten with the syrup? Or does the sugar can never be opted out at all?
Sure, you can leave out the sugar in the kinako powder. I personally find it a bit plain without the sugar, but it depends on your personal preference.
Maybe you can test one piece of warabi mochi with the unsweetened kinako powder and see what you think. You can always add a tiny bit of sugar afterwards if you think it needs it.
Hope you enjoy the recipe!
@@SudachiRecipes thank you! 😍
in INDONESIA we call it CENIL .. more colorfull
This is awesome! I just visited Japan and fell in love with coffee warabimochi from Seven Eleven. Haha Would you make that by substituting cold coffee for the water and skipping the coating and syrup? I wonder if it would need more sugar to offset the bitter coffee...
Thanks for sharing!
Thank you!
To make it coffee flavoured, I think you're right! Just substitute the water for black coffee, sweeten it to your liking and then cook it in the pan with the warabiko or tapioca starch. You would need to let the coffee cool down before mixing the starch otherwise it will clump together, but otherwise I think it would work just fine!
Maybe instead of syrup you could use condensed milk or cream, and instead of kinako you could try cocoa powder to make it mocha style. I don't know if it will taste similar to the one from seven eleven, but there are lots of things you could try and it sounds like a fun experiment. Let me know if you try it out! :)
Ohhh That sounds amazing! Thanks for all the great ideas!
I gave it a try! I used tapioca starch and a heaping teaspoon of instant espresso powder in the water, plus the normal amount of sugar. It's good, but I'd like to try again with warabiko and more coffee and sugar. Using tapioca, the texture was halfway between warabi mochi and boba. Haha Also, the cocoa sugar coating is great but it melts into the mochi very quickly and turns into a wet mess. I'll have to purchase warabiko online and keep experimenting! Thanks again for the suggestions.
can I replace the water with milk ??
I haven't tried it myself so I'm not sure, but in theory it should work as long as you don't let the milk boil. Good luck and thanks for watching!
i try with your recipe but the texture seems very mushy and not elastic, i dont know whats wrong...
Hi, sorry to hear that. If it's mushy I think it needs to be cooked for longer. Cook it until stretchy and there is no more white showing. Good luck!
Can I use corn starch ?!
I tried it with cornstarch and it wasn't very nice. For best results real warabiko should be used, tapioca starch is the next best thing and then potato starch comes third. Hope that helps!
@@SudachiRecipes thank you very much for feed back , I enjoy watching it even I haven’t tried yet 🙂