Warabi Mochi

This chewy, soft, sweet, and jiggly warabi mochi could be the easiest Japanese mochi you can make at home. You will only need 3 ingredients to make the mochi cake: water, sugar, and warabi starch. Paired with our homemade brown sugar syrup and the classic roasted soybean powder, this 15-minute dessert can take your taste buds on a quick trip to Japan.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Step 10

Drizzle with brown sugar syrup just before serving.

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