Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, traditional japanese warabi mochi with potato starch. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Prepare a bowl of cold water to be used later. Place all of the ● ingredients into a pot and stir until the katakuriko (potato starch flour) and sugar has dissolved. The package comes in clay-colored pebbles (not Hi JJ! So happy to hear that you're so passionate about this delicious dessert. 🙂 I've never tried to make the warabi mochi with potato starch but I heard it.
Traditional Japanese Warabi Mochi with Potato Starch is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Traditional Japanese Warabi Mochi with Potato Starch is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have traditional japanese warabi mochi with potato starch using 5 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Traditional Japanese Warabi Mochi with Potato Starch:
- Get 2 tbsp ●Katakuriko (potato starch flour)
- Prepare 2 tbsp ●Sugar
- Take 160 ml ●Water
- Make ready 1 Kinako
- Take 1 Brown sugar syrup or molasses (optional)
Make your own traditional Japanese dessert with this easy warabi mochi recipe. Warabi mochi is made by dissolving sugar and the starch from warabi bracken (a type of edible fern) in water, letting it set into a jelly-like mixture, and dusting it with kinako soy bean flour. This is a very simple recipe. TRADITIONAL JAPANESE RECIPE: Here's another recipe for Mochi!
Instructions to make Traditional Japanese Warabi Mochi with Potato Starch:
- Prepare a bowl of cold water to be used later.
- Place all of the ● ingredients into a pot and stir until the katakuriko (potato starch flour) and sugar has dissolved.
- Heat on medium-low heat. Mix with a gentle scooping motion.
- When the liquid becomes heavy and transparent, mix slowly to prevent burning.
- As you continue mixing, the entire mixture will become viscous.
- When it comes together and has gradually become more transparent, turn off the heat. The longer you heat the mixture, the better it'll taste (as it'll remove the unpleasant floury taste)!!
- Bring the pot over to the faucet and pour water directly into the pot without letting the water directly touch the mixture.
- Cut the mixture in the pot into bite-sized pieces. Cut it by forming your thumb and pointer finger into a ring and cutting it with that. (Refer to the picture).
- As you cut each one, drop in the prepared bowl of cold water from Step 1.
- Coat with kinako and they're complete. You could also pour molasses or brown sugar syrup on top!!
This is a very simple recipe. TRADITIONAL JAPANESE RECIPE: Here's another recipe for Mochi! This is traditionally eaten at New Year's for good luck, but it is so delicious Another traditional use for kinako is another wagashi, called Warabi Mochi (蕨餅). Warabi Mochi is made from braken fern starch, which makes it more. Warabi Mochi: My favorite kind of Japanese mochi, dusted with delicious kinako (roasted soy powder)!
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