Warabi Mochi
Jiggly, cool and dusted with kinako. Best enjoyed the day it is made.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Photo: Valeria Boltneva / Pexels
Japanese sweets tend to be gently sweet, soft and beautifully textured. Kinako tastes toasty and nutty, a little like peanut butter cookies. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
Method
Whisk the starch, sugar and water in a saucepan until completely smooth.
Cook over medium heat, stirring constantly, until the mixture turns translucent and very thick, then stir hard for 2 minutes more.
Scrape onto a tray dusted with kinako, dust the top, and chill for 20 minutes.
Cut into cubes with a wet knife, roll in more kinako and serve with brown sugar syrup.
Chef's note
Mochi hardens in the fridge; store at room temperature and eat within a day.
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