Chewy-Thick and Genuine Warabi Mochi
Chewy-Thick and Genuine Warabi Mochi

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, chewy-thick and genuine warabi mochi. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chewy-Thick and Genuine Warabi Mochi is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Chewy-Thick and Genuine Warabi Mochi is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook chewy-thick and genuine warabi mochi using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chewy-Thick and Genuine Warabi Mochi:
  1. Make ready 50 grams Warabi mochiko
  2. Prepare 25 grams Cane Sugar (or dark brown sugar)
  3. Prepare 230 ml Water
  4. Get 4 tsp Kinako
  5. Make ready 1 Kinako
  6. Make ready 1 Kuromitsu
Instructions to make Chewy-Thick and Genuine Warabi Mochi:
  1. Place the warabi mochiko and the brown sugar into a pot. Gradually add water while stirring with a rubber spatula to dissolve.
  2. Turn the heat to medium and stir constantly. When it becomes transparent and elastic, keep stirring for just 1 more minute. Come on! You can do it!
  3. Sprinkle 2 teaspoons kinako in a tray (or a deep plate) and pour in the completed warabi mochi mixture. Sprinkle another 2 teaspoons of kinako and shake it around.
  4. When the mixture has cooled down until warm to the touch, use a rubber spatula or a scraper to cut into bite-sized pieces and place them on a plate. They taste even better after chilling in the refrigerator!! I recommend enjoying them with brown sugar syrup drizzled on top.
  5. This is also slightly sweet and yummy simply dusted with kinako. But I think drizzling brown sugar syrup is even more delicious.
  6. With kuromitsu poured over them!
  7. This is what it looks like after being placed in a moistened container and put into the refrigerator to chill and harden, then cut with a moistened knife. I dusted with kinako using a tea strainer. I made this one with brown sugar.
  8. You can also put the warabi mochi in this Japanese-style parfaitIt's delicious ~

So that is going to wrap this up with this special food chewy-thick and genuine warabi mochi recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!