Do you know about warabimochi? Originated from Japan, it is one of the popular Japanese wagashi widely known by everybody especially in Kansai.
It has a jelly texture made with bracken starch, commonly served with a generous coating of Kinako, aka roasted soybean powder, or sometimes matcha powder.
Additionally, some may prefer dipping with black sugar syrup for a better sweetness.
It is my favourite Japanese confection.
For this recipe, I used a warabimochiko, warabimochi flour, which is found at large Japanese grocery store. Using raw sugar is what I usually have on hand, but may be substituted with granulated sugar, brown sugar or even your healthy sweetener such as Natvia.
This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
50g raw sugar
Roasted soybean flour (Kinako)
How to make Japanese warabimochi:
- To prepare baking tray, sprinkle generously with soybean flour until evenly and well covered
- In a bowl combine warabimochiko, raw sugar and water. Whisk until mixture is smooth with no lumps.
- Place over medium heat. Stir constantly and in one direction until the mixtures heat, thicken and elastic.
- When it turns translucent. Remove from heat quickly and pour onto prepared tray. Sprinkle the top with more kinako.
- Press gently to flatten and cut into pieces. Cool completely before serving.
With all my love <3