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.
You'll need:
50g warabimochiko
50g raw sugar
250ml water
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
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