Warabimochi with Kinako and Kuromitsu

Recipe

Warabimochi with Kinako and Kuromitsu

Delicate Jelly Treat with Roasted Soybean Flour and Brown Sugar Syrup

4.3 out of 5

Warabimochi is a traditional Japanese dessert made from bracken starch. This delightful jelly treat is typically served with kinako (roasted soybean flour) and kuromitsu (brown sugar syrup), creating a harmonious blend of flavors and textures.

Jan Dec
Dessert› Warabimochi
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

15 minutes

Cooking time

5 minutes

Total time

2 hours 20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan-friendly sugar), Gluten-free, Nut-free, Dairy-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 0g, 0g
  • Carbohydrates (total, sugars): 45g, 30g
  • Protein: 0g
  • Fiber: 0g
  • Salt: 0g

Preparation

  1. 1.
    In a saucepan, combine the bracken starch, water, and granulated sugar. Stir well to dissolve the sugar.
  2. 2.
    Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and becomes translucent.
  3. 3.
    Remove the saucepan from heat and let the mixture cool for a few minutes.
  4. 4.
    Pour the mixture into a square or rectangular dish lined with plastic wrap. Smooth the surface with a spatula.
  5. 5.
    Refrigerate the dish for at least 2 hours, or until the mixture sets and becomes firm.
  6. 6.
    Once set, remove the warabimochi from the dish and cut it into bite-sized pieces.
  7. 7.
    Dust the warabimochi with kinako and lightly coat each piece.
  8. 8.
    Serve the warabimochi on a plate or individual dessert dishes, drizzling each piece with kuromitsu.
  9. 9.
    Optionally, dust the warabimochi with a small amount of cornstarch to prevent sticking.

Treat your ingredients with care...

  • Bracken starch — Make sure to dissolve the bracken starch completely in water to avoid lumps in the final texture of the warabimochi.
  • Kinako — Toast the kinako in a dry pan over low heat for a few minutes to enhance its aroma and flavor.
  • Kuromitsu — If you can't find kuromitsu, you can substitute it with a mixture of equal parts molasses and honey.
  • Cornstarch — Use a small amount of cornstarch to dust the warabimochi to prevent sticking, but be careful not to use too much as it can affect the texture.

Tips & Tricks

  • To enhance the flavor of the warabimochi, you can sprinkle some toasted sesame seeds on top before serving.
  • If you prefer a sweeter taste, you can increase the amount of sugar in the recipe.
  • For a refreshing twist, serve the warabimochi with a side of fresh fruits such as strawberries or mangoes.
  • Experiment with different toppings such as matcha powder or crushed roasted peanuts for added variety.
  • If you have leftovers, store the warabimochi in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the warabimochi chilled as a delightful dessert after a Japanese meal. Arrange the pieces on a beautiful plate or individual dessert dishes, and drizzle each piece with kuromitsu for an elegant presentation.

Presentation advice

To create an appealing presentation, dust the warabimochi with a generous amount of kinako, ensuring each piece is evenly coated. Drizzle the kuromitsu in an artistic pattern over the warabimochi, and garnish with a sprinkle of toasted sesame seeds for an extra touch of elegance.

More recipes...