Warabi Mochi わらび餅

Ingredients

• 40 g Warabimochiko (*1)
• 20 g sugar
• 200 ml water
• 1/4 cup kinako soybean powder (*2 )
• 1 tbsp kuromitsu for topping

Instructions

1. 1

   Mix: Place warabimochiko and sugar in a mixing bowl and add water little by little and mix well with a spatula to dissolve.

2. 2

   Strain the mixture through a strainer and transfer to a saucepan.

3. 3

   Heat the saucepan over medium heat while stirring with a wooden spatula continually.

4. 4

   Reduce heat to low and continue kneading until the dough becomes transparent and glossy.

5. 5

   Cool: When it is all transparent, put the dough onto a wet bat and let it cool at room temperature.

6. 6

   Chill in the refrigerator for 30 minutes before serving.

7. 7

   Srinckle: When the warabiimochi dough has cooled appropriately, prepare a separate tray and sprinkle kinako soybean flour.

8. 8

   Cut: Place the cooled warabimochi on there and cut it to bite size pieces and sprinkle more soybean flour all over.

9. 9

   Serve warabimochi on a small plate and pour Kuromitsu to your liking.