Warabimochi with a South Karnataka Twist

Ingredients

In this South Karnataka adaptation, we replace the traditional kinako powder with jaggery, a type of unrefined sugar commonly used in South Indian cuisine. Additionally, we incorporate coconut, a staple ingredient in South Karnataka cooking, to add a tropical flavor to the dish. These modifications give the Warabimochi a unique twist and make it a perfect fusion of Japanese and South Karnataka flavors. We alse have the original recipe for Warabimochi, so you can check it out.

• 1 cup (200g) tapioca pearls 1 cup (200g) tapioca pearls
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 tablespoon (15ml) ghee 1 tablespoon (15ml) ghee
• 1/4 cup (30g) roasted peanuts, crushed 1/4 cup (30g) roasted peanuts, crushed
• 1/4 cup (30g) desiccated coconut 1/4 cup (30g) desiccated coconut
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 55g, 35g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the tapioca pearls under cold water and soak them in water for 30 minutes.
2. 2.
   In a saucepan, bring water to a boil and add the soaked tapioca pearls. Cook until the pearls turn translucent, stirring occasionally.
3. 3.
   Drain the cooked tapioca pearls and rinse them under cold water to remove excess starch.
4. 4.
   In a separate saucepan, heat ghee over medium heat. Add grated jaggery and stir until it melts and forms a syrup-like consistency.
5. 5.
   Add coconut milk, desiccated coconut, crushed peanuts, cardamom powder, and a pinch of salt to the jaggery syrup. Stir well until all the ingredients are combined.
6. 6.
   Add the cooked tapioca pearls to the saucepan and mix gently until they are coated with the jaggery-coconut mixture.
7. 7.
   Remove from heat and let it cool for a few minutes.
8. 8.
   Divide the mixture into individual serving bowls or molds and refrigerate for at least 2 hours, or until set.
9. 9.
   Once set, remove from the molds and serve chilled.

Treat your ingredients with care...

• Tapioca pearls — Make sure to rinse the tapioca pearls thoroughly before cooking to remove any excess starch and prevent them from sticking together.
• Jaggery — Grate the jaggery before adding it to the saucepan for easier melting. Adjust the amount of jaggery according to your desired level of sweetness.
• Coconut milk — Use thick coconut milk for a creamier texture. Shake the can of coconut milk well before opening to ensure it is well mixed.

Tips & Tricks

• For a crunchier texture, toast the desiccated coconut before adding it to the mixture.
• Experiment with different toppings such as chopped pistachios or grated dark chocolate for added flavor and visual appeal.
• If you prefer a smoother consistency, blend the jaggery-coconut mixture before adding the tapioca pearls.

Serving advice

Serve the South Karnataka Warabimochi chilled as a refreshing dessert. Garnish with a sprinkle of crushed peanuts and a dusting of cardamom powder for an extra touch of elegance.

Presentation advice

Present the South Karnataka Warabimochi in individual serving bowls or molds to showcase its vibrant colors and enticing texture. Drizzle a little coconut milk on top and garnish with a few strands of saffron for an elegant presentation.