Chewy-Thick and Genuine Warabi Mochi
Chewy-Thick and Genuine Warabi Mochi

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, chewy-thick and genuine warabi mochi. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chewy-Thick and Genuine Warabi Mochi is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Chewy-Thick and Genuine Warabi Mochi is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have chewy-thick and genuine warabi mochi using 6 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chewy-Thick and Genuine Warabi Mochi:
  1. Prepare 50 grams Warabi mochiko
  2. Prepare 25 grams Cane Sugar (or dark brown sugar)
  3. Prepare 230 ml Water
  4. Get 4 tsp Kinako
  5. Prepare 1 Kinako
  6. Get 1 Kuromitsu
Instructions to make Chewy-Thick and Genuine Warabi Mochi:
  1. Place the warabi mochiko and the brown sugar into a pot. Gradually add water while stirring with a rubber spatula to dissolve.
  2. 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!
  3. 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.
  4. 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.
  5. This is also slightly sweet and yummy simply dusted with kinako. But I think drizzling brown sugar syrup is even more delicious.
  6. With kuromitsu poured over them!
  7. 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.
  8. You can also put the warabi mochi in this Japanese-style parfaitIt's delicious ~

So that is going to wrap this up with this exceptional food chewy-thick and genuine warabi mochi recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!