I remembered trying my first ever warabimochi in Hong Kong, and the nutty and refreshing flavor of it makes me want it more. It looks simple, but it is an expensive Japanese sweet. Perhaps it is because of the lack of available ingredients to make them. And I have always wanted to try making it at home, but it took me awhile to look for all the necessary ingredients in Vancouver.
Why is Warabimochi?
Warabimochi may not sound familiar to you, but don’t worry about it. Compared to the typical mochi made from glutinous rice with red bean paste filling, warabimochi is not as well known outside Japan. It is made of bracken starch, which gives a more jelly-like texture to it.
To be honest, it has almost no flavors on its own. The flavor is mainly from kinako (sweet toasted soybean powder) and kuromitsu (brown sugar syrup). Sometimes, matcha powder would be also used as a coating for the warabimochi.
Where to Get the Starch?
Getting the main ingredient is quite a challenge for me. I tried many grocery store and supermarket, such as T&T, Superstore, and PriceSmart, etc., but they don’t carry the bracken starch. After some researches, I finally found them at a Japanese grocery store on Robson St – Konbiniya.
- 50g Warabimochiko or Warabiko
- 30g Sugar
- 250mL Water
- 1 teaspoon Matcha Powder Coating:
- 3g Matcha Powder
- 12g Kinako (Sweet Toasted Soybean Powder)
- 8g Icing Sugar
- Combine Warabimochiko, sugar, matcha powder, and water and mix well.
- Filter the mixture into a pot.
- Heat the pot on medium
- Use a wooden spatula and stir constantly until the mixture is thicken and turns translucent.
- Remove the mochi from the heat and transfer it to a baking sheet or a rectangular baking pan.
- Spread it to around 1 inch thickness and let it cool.
- Meanwhile, mix all the ingredients for coating together.
- Once it is cooled, cut them into small cubes and coat them with the premixed powder.