warabi mochi

How to make a perfect japanese warabi mochi!!


The delicate flavors and exquisite desserts of Japanese cuisine are well-known. Among the heap of customary treats, warabi mochi stands apart as a brilliant delicacy. Warabi starch is used to make this chewy, delicate confection that is beloved by both Japanese residents and tourists. In this article, we will set out on an excursion to find the mysteries of creating bona fide warabi mochi in the solace of your own kitchen. Therefore, let’s gather our supplies, channel our inner chef, and investigate the art of making this delectable sweet from Japan.


The following items are needed to make your own warabi mochi at home:

Warabi Powder: The bracken fern’s root is the source of warabi starch, the main ingredient. It gives the mochi its distinctive texture and elasticity. Warabi starch can be purchased online or at specialty Asian grocery stores.

Sugar: The mochi gets its sweetness from granulated sugar. You can change the sum to suit your taste inclinations.

Water: New, clean water is fundamental for making the mochi combination. It aids in achieving the desired consistency by binding the ingredients together.

Kinako Powder: This cooked soybean flour fills in as a conventional garnish for warabi mochi. It gives the dish a pleasant aroma and flavor of nuts. Kinako powder can likewise be found in Asian supermarkets.

Kuromitsu (Dark Sugar Syrup): Kuromitsu is a thick, sweet syrup produced using dark sugar or molasses. To enhance the flavor, warabi mochi is frequently drizzled with it. You can either buy it or set up your own by stewing dark sugar with water.

Optional toppings: To personalize your warabi mochi, experiment with additional toppings like matcha powder, roasted sesame seeds, or fresh fruit slices.

Process of making

Step 1: Setting up the Mochi Blend

In a pot, consolidate 1 cup of warabi starch and 1 cup of sugar. Blend them completely to guarantee even circulation.
Step by step add 2 cups of water while consistently blending the combination. Verify that there are no lumps and that it has a smooth consistency.
Put the pot on the oven over medium intensity. Mix the blend continually until it thickens to a jam like consistency. This methodology commonly requires somewhere in the range of 10 and 15 minutes.
When the blend thickens, eliminate it from the intensity and let it cool for a couple of moments. As it cools, it will cement much more.

Step 2: How to Shape and Cut the Mochi:

Line a rectangular or square baking dish with parchment paper or lightly grease it with oil.
Make sure the mochi mixture is evenly distributed before pouring it into the dish.
Allow the mochi to set for about one to two hours at room temperature, or until it feels firm to the touch.
Dust a clean surface or cutting board with additional warabi starch after the mochi has set to prevent sticking.
The mochi should be carefully removed from the dish and placed on the starched surface.
Utilizing a sharp blade, cut the mochi into little, scaled down pieces or any ideal shape. To prevent sticking, dip the knife in water between cuts.

Step 3: Serving Warabi Mochi

Sprinkle a liberal measure of kinako powder over the newly cut warabi mochi pieces.
The mochi can be served in individual dishes or on a plate.
For additional sweetness and flavor, drizzle a small amount of kuromitsu (black sugar syrup) over the mochi if desired.
You are free to add any additional toppings that you like. The enjoyment of culinary exploration includes experimenting.


Congratulations! Your culinary adventure to make traditional Japanese warabi mochi has been a success. You now know how to make this delicious dessert by following the instructions in this article. Make sure to enjoy each nibble, appreciating the one of a kind surface and flavors that make warabi mochi a dearest treat. This delightful confection is sure to bring a taste of Japan to your table, whether you decide to enjoy it on its own or with others. Enjoy making warabi mochi at home and cooking with pleasure!

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