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Warabimochi
Savor a taste of Japanese tradition with this Warabimochi recipe. This delightfully unique dessert features a jelly-like mochi made from bracken starch, a plant native to Japan. Each bite-sized piece is dusted with a layer of kinako, a roasted soybean flour that imparts a nutty flavor, and then drizzled with kuromitsu, a sweet and rich brown sugar syrup. The combination creates a sweet treat with a soft, chewy texture and a depth of flavor that is truly captivating. This dessert is often enjoyed during the summer festivals in Japan, bringing a sense of nostalgia and warmth with every bite.
Servings: 4
Ingredients
- Bracken Starch
- 1 cup
- Water
- 3 cups
- Kinako (Roasted Soybean Flour)
- 1 cup
- Kuromitsu (Brown Sugar Syrup)
- 1/2 cup
Instructions
- In a medium-sized saucepan, combine 1 cup of bracken starch with 3 cups of water. Mix well until the starch is fully dissolved and there are no lumps.
- Place the saucepan on medium heat, constantly stirring the mixture as it heats. Continue stirring until the mixture thickens and turns translucent, this should take about 10 to 15 minutes.
- After the mixture has thickened, remove the pan from the heat and let it cool for a few minutes.
- Transfer the slightly cooled mixture into a square or rectangular container. Smooth out the surface with a spatula for an even layer.
- Refrigerate the container for at least 1 hour, or until the mixture has set and is firm to touch.
- After the warabimochi has set, remove it from the container and cut it into bite-sized pieces.
- To serve, generously coat each piece of warabimochi with kinako, ensuring all sides are covered. Then, drizzle the kuromitsu over the kinako-coated warabimochi. Enjoy this traditional Japanese treat as is or with a cup of green tea.
Dietary Information
Servings: 4 • Dish Type: Dessert • Prep Time: 15 minutes • Cook Time: 15 minutes • Chill Time: 1 hour • Total Time: 1 hour 30 minutes • Calories: 280 • Fat: 1g • Carbs: 68g • Protein: 2g • Sodium: 10mg • Sugar: 30g
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