Chewy-Thick and Genuine Warabi Mochi.
You can cook Chewy-Thick and Genuine Warabi Mochi using 6 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Chewy-Thick and Genuine Warabi Mochi
- Prepare 50 grams of Warabi mochiko.
- Prepare 25 grams of Cane Sugar (or dark brown sugar).
- It's 230 ml of Water.
- You need 4 tsp of Kinako.
- It's 1 of Kinako.
- You need 1 of Kuromitsu.
Chewy-Thick and Genuine Warabi Mochi instructions
- Place the warabi mochiko and the brown sugar into a pot. Gradually add water while stirring with a rubber spatula to dissolve..
- Turn the heat to medium and stir constantly. When it becomes transparent and elastic, keep stirring for just 1 more minute. Come on! You can do it!.
- Sprinkle 2 teaspoons kinako in a tray (or a deep plate) and pour in the completed warabi mochi mixture. Sprinkle another 2 teaspoons of kinako and shake it around..
- When the mixture has cooled down until warm to the touch, use a rubber spatula or a scraper to cut into bite-sized pieces and place them on a plate. They taste even better after chilling in the refrigerator!! I recommend enjoying them with brown sugar syrup drizzled on top..
- This is also slightly sweet and yummy simply dusted with kinako. But I think drizzling brown sugar syrup is even more delicious..
- With kuromitsu poured over them!.
- This is what it looks like after being placed in a moistened container and put into the refrigerator to chill and harden, then cut with a moistened knife. I dusted with kinako using a tea strainer. I made this one with brown sugar..
- You can also put the warabi mochi in this Japanese-style parfaitIt's delicious ~.
