Chewy and Delicious Homemade Warabi Mochi
Easy Recipe for Making Japanese Warabi Mochi at Home
I tried making Japanese Warabi Mochi! In Korea, it’s also known as ‘Water Drop Cake’ or ‘Kinako Cake’. The sweet, nutty flavor and wonderful chewy texture of the mochi are truly delightful. ^^
For the Mochi- 2 Tbsp Starch (Potato starch or Tapioca starch)
- 200ml Water
- Kinako (Roasted Soybean Flour) for dusting (as needed)
For the Sweet Syrup- 65g Sugar
- 15ml Water
- 65g Sugar
- 15ml Water
Cooking Instructions
Step 1
Let’s start by making the sweet syrup. In a small frying pan or pot, combine 65g of sugar and 15ml of water. Place it over medium heat. The sugar will dissolve and slowly caramelize. Cook until a light brown color appears, stirring occasionally to prevent burning.
Step 2
As the syrup begins to turn a deeper brown, reduce the heat to low. The residual heat from the pan can cause it to keep simmering, so as soon as it reaches your desired color, turn off the heat immediately. Pour the syrup into a heatproof container to prevent it from hardening further in the hot pan.
Step 3
Now, for the most crucial part: making the mochi dough! ① First, in a bowl, mix 2 Tbsp of starch with 200ml of water until completely dissolved and smooth, creating a starch slurry. ② Pour this starch slurry into a clean frying pan that is not yet heated. ③ Immediately place the pan over medium-low heat. It’s essential to stir constantly and quickly with a spatula to prevent lumps from forming as the mixture thickens. Continuous stirring is key!
Step 4
As you continue stirring the starch mixture, you’ll notice it gradually changing from opaque white to transparent. Keep stirring without stopping! You’ll feel the mixture becoming more viscous and chewy, resembling a glutinous rice cake.
Step 5
The dough will become transparent and develop a sticky, chewy texture. When it starts to clump together into a large mass as you stir, it’s almost ready. If it’s no longer runny and has formed a cohesive, sticky ball, turn off the heat immediately. Overcooking can make the mochi hard.
Step 6
Transfer the hot, freshly made mochi dough directly into a bowl of cold water. This step is crucial for achieving the chewy texture and cooling it down so you can handle it in the next step. Let it sit in the cold water for about 1-2 minutes.
Step 7
Once the mochi has cooled enough to be handled, gently lift it from the cold water, letting excess water drip off. Place it in a clean container. Now, chill it in the refrigerator or freezer for about 15 minutes. This will help firm it up, making it easier to cut. Be careful not to leave it in the freezer for too long, as it can become too hard.
Step 8
Spread a generous amount of kinako (roasted soybean flour) on a wide plate. Place the chilled mochi on top of the kinako and cut it into bite-sized pieces using a knife or scissors. Since the mochi is sticky, lightly oiling your knife or scissors, or dusting them with kinako, can help prevent sticking.
Step 9
Generously coat each cut piece of mochi with kinako, ensuring it’s evenly distributed. Gently roll the mochi pieces in the kinako until they are well-covered. The nutty flavor of the kinako will enhance the deliciousness of the warabi mochi.
Step 10
Finally, drizzle the sweet sugar syrup you made earlier over the kinako-coated warabi mochi to your liking. Your delicious homemade warabi mochi is now complete! Enjoy the perfect harmony of chewy mochi, nutty kinako, and sweet syrup.
