Warabi Mochi

Ingredients

• 1/4 cup brown sugar
• 1/4 cup water
• 1 cup water
• 1/4 cup cane sugar
• 1/2 cup warabi starch
• 1/4 cup roasted soybean powder ((classic))
• 1/4 cup matcha powder ((optional))

Instructions

1. 1

   --- To Make Brown Sugar Syrup ---

2. 2

   Add ¼ cup of brown sugar and ¼ cup of water to a saucepan, heat over medium heat.

3. 3

   Stir until the sugar is dissolved, keep it boiling for about 1 minute until it's sticky and thicken.

4. 4

   Transfer the syrup to a container, set aside to cool down.

5. 5

   --- To Make Warabi Mochi ---

6. 6

   Dust a plate with ¼ cup of roasted soybean powder and/or ¼ cup of matcha powder. Filling a large bowl with ice and water. Set aside.

7. 7

   Add 1 cup of water, ¼ cup of cane sugar, and ½ cup of warabi starch to a nonstick pot. Stir with a whisk until dissolved.

8. 8

   Cook the mixture over medium-low heat, stir constantly with a rubber spatula. The mixture will turn white and lumpy first, then turn thicken and smooth, and lastly turn half-transparent. The whole thickening process will take about 8 minutes.

9. 9

   Turn off the heat. Transfer the warabi mochi dough into the iced water. Leave the mochi dough submerged in the ice water bath for 3 minutes.

10. 10

    Pinch off a small piece of dough (about a ping pong ball size), put it on the dusted plate. Repeat until all the mochi dough has been transferred to the plate.

11. 11

    Evenly coat each piece of warabi mochi with roasted soybean powder or matcha powder, transfer to a serving plate.

12. 12

    Drizzle with brown sugar syrup just before serving.