Warabi Mochi (Japanese Bracken Starch Jelly with Kinako)

Name: Warabi Mochi (Japanese Bracken Starch Jelly with Kinako)
Prep time: 15 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: warabi starch 80 g; water 400 ml; sugar 50 g; kinako powder 40 g; brown sugar syrup 3 tbsp; salt 1 tsp

Quick answer

Active time: 25 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Stirred without a break, the cloudy, thickening warabi starch mixture suddenly turns clear and starts pulling away from the sides of the pot.

That is when it goes into the mold to chill; it is then cut into bite-size pieces, rolled in kinako, and finished with dark brown sugar syrup just before eating. It is softest on the day it is made.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Put 80 g warabi starch, 400 ml water, 50 g sugar, and 1 tsp salt in a saucepan.

Stir before heating until no dry lumps remain, scraping the bottom so the starch is evenly suspended.
2

Set the pan over medium heat and stir without stopping.

When the edges turn cloudy and thick, lower the heat to low and keep stirring so the starch does not scorch on the bottom.
3

Cook for about 5 more minutes, until the mixture looks translucent and glossy and starts pulling away from the sides of the pan.

If any white cloudiness remains, keep stirring a little longer.
4

Pour the hot mixture into a mold right away and level the surface.

Press plastic wrap directly onto the surface, let the steam subside at room temperature, then chill for 30 minutes to set.
5

Cut the set jelly into bite-size pieces and roll them in 40 g kinako.

Coat every damp side well so the pieces do not stick together and the toasted powder clings evenly.
6

Arrange the pieces on a plate and drizzle with 3 tbsp brown sugar syrup just before serving.

Serve while chilled and soft, before the kinako absorbs too much moisture and turns soggy.