Warabi Mochi
This chewy, soft, sweet, and jiggly warabi mochi could be the easiest Japanese mochi you can make at home. You will only need 3 ingredients to make the mochi cake: water, sugar, and warabi starch. Paired with our homemade brown sugar syrup and the classic roasted soybean powder, this 15-minute dessert can take your taste buds on a quick trip to Japan.
Equipment
- 1 Nonstick pot
- 1 Rubber spatula
Ingredients
Brown sugar syrup
- ¼ cup brown sugar
- ¼ cup water
Warabi Mochi
- 1 cup water
- ¼ cup cane sugar
- ½ cup warabi starch
Dusting
- ¼ cup roasted soybean powder (classic)
- ¼ cup matcha powder (optional)
Instructions
To Make Brown Sugar Syrup
- Add ¼ cup of brown sugar and ¼ cup of water to a saucepan, heat over medium heat.
- Stir until the sugar is dissolved, keep it boiling for about 1 minute until it's sticky and thicken.
- Transfer the syrup to a container, set aside to cool down.
To Make Warabi Mochi
- Dust a plate with ¼ cup of roasted soybean powder and/or ¼ cup of matcha powder. Filling a large bowl with ice and water. Set aside.
- Add 1 cup of water, ¼ cup of cane sugar, and ½ cup of warabi starch to a nonstick pot. Stir with a whisk until dissolved.
- Cook the mixture over medium-low heat, stir constantly with a rubber spatula. The mixture will turn white and lumpy first, then turn thicken and smooth, and lastly turn half-transparent. The whole thickening process will take about 8 minutes.
- Turn off the heat. Transfer the warabi mochi dough into the iced water. Leave the mochi dough submerged in the ice water bath for 3 minutes.
- Pinch off a small piece of dough (about a ping pong ball size), put it on the dusted plate. Repeat until all the mochi dough has been transferred to the plate.
- Evenly coat each piece of warabi mochi with roasted soybean powder or matcha powder, transfer to a serving plate.
- Drizzle with brown sugar syrup just before serving.