Ingredients
300 ml Water
50 grams Warabi mochiko
50 grams Sugar
30 to 50 grams Dark brown sugar
Method
Sources
📖
Recipe1M+
dataset
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Sweet rice flour — mochi, tang yuan, tteok, daifuku
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Large airtight containers — flour, rice, grain, dry goods storage
Unrefined whole cane sugar — Indian sweets, chai, payasam
Thick dark soy — color and sweetness for braised dishes, fried rice
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sweet rice flour — mochi, tang yuan, tteok, daifuku
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Large airtight containers — flour, rice, grain, dry goods storage
Unrefined whole cane sugar — Indian sweets, chai, payasam
Thick dark soy — color and sweetness for braised dishes, fried rice
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prepare a moistened plastic container and a damp but tightly wrung out kitchen towel. put the water, warabi mochiko and sugar in a pan and mix well. cook while mixing with a perforated spatula (over medium-high heat). when the mixture has hardened that it forms a thin film on the bottom of the pan, take the pan off the heat, place it on the moistened kitchen towel and stir well. repeat step 4 about 3 times. when the warabi mochi is shiny, transfer it to the moistened container (a flat one is best). refrigerate once it's cooled down (but be sure not to let it over-chill). when the warabi mochi is well chilled, cut it with a spoon, transfer to serving plates and top with kinako. you can also just add a little sugar to the mochi itself, and serve the mochi with brown sugar syrup and kinako on top.