Milk Warabi Mochi (Japanese Sweets)
Milk Warabi Mochi (Japanese Sweets)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, milk warabi mochi (japanese sweets). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. I usually spend my summers in Japan with my children, and that's when they explore new Japanese foods that are not always available in the SF Bay Area. This video will show you how to make Warabi Mochi, a cool and smooth Mochi-like dessert, typically with Kinako (powdered soy bean) and sugar.

Milk Warabi Mochi (Japanese Sweets) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Milk Warabi Mochi (Japanese Sweets) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have milk warabi mochi (japanese sweets) using 7 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Milk Warabi Mochi (Japanese Sweets):
  1. Take 50 grams Tapioca Powder (Sago Powder)
  2. Make ready 50 grams Unrefined raw cane sugar
  3. Get 300 ml Milk
  4. Take As needed Soybean powder
  5. Make ready <Kuromitsu (Black Sun weet Sauce)>
  6. Take 50 grams Brown cane sugar
  7. Make ready 1.5 tbsp Water

Mochi is a traditional cake made from a special Japanese rice it is a highly adhesive mixture rice called Mochi. According to Japanese legend, Mochi cakes symbolises luck and prosperity. Warabi-Mochi is made with bracken starch, sugar and water. It has jelly-like and a little chewy texture to it.

Steps to make Milk Warabi Mochi (Japanese Sweets):
  1. Put Tapioca powder, sugar and milk in a pot. Mix it well.
  2. Boil on high heat and stirring.
  3. Stop the fire if the bottom of the pan starts to harden.
  4. Mix the whole thoroughly with residual heat.
  5. Place it on metal vat.
  6. Wrap the vat and cool it in refrigerator. (I used ice packs too.)
  7. When the warabi Mochi become cools, cover the surface of whole by soybean powder.
  8. Cut it bite size.
  9. Sprinkle soybean powder again.
  10. Serve on a dish.
  11. If you like “Kuromitsu”, put down it as needed.
  12. How to make “Kuromitsu”.
  13. Put Brawn sugar and water in a Heat resistant bowl. Mix it well.
  14. Lap the bowl which open both ends a little. Heat in a microwave for 1 minute.
  15. Mix it well.
  16. Tapioca Powder (Sago Powder) SG$0.9/500g at FairPrice
  17. Taikoo Unrefined cane sugar-raw $2.70/350g at FairPrice
  18. Soybean Powder SG$5.6/500g at Sheng Shong. (I think you can find soybean powder at DAISO, $2/pck)
  19. Meiji pasteurized fresh milk SG$5.95/2L at FairPrice, Coldstrage, Sheng Shiog etc

Japanese people love eating this with milk. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. Warabi-mochi. warabimochi flour, sugar, matcha powder, black syrup, soybean flour Inspiration comes unexpectedly sometimes. Japanese New Year all year round Mochi is a Japanese rice cake made from a sticky sweet rice that has been cooked then pounded together, then shaped and baked. Mochi is Japanese sticky rice cake used both in savory and sweet dishes.

So that’s going to wrap this up for this special food milk warabi mochi (japanese sweets) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!