Steps to Prepare Ultimate Chewy-Thick and Genuine Warabi Mochi

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chewy-thick and genuine warabi mochi. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chewy-Thick and Genuine Warabi Mochi is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Chewy-Thick and Genuine Warabi Mochi is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have chewy-thick and genuine warabi mochi using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chewy-Thick and Genuine Warabi Mochi:

1. Take 50 grams Warabi mochiko
2. Prepare 25 grams Cane Sugar (or dark brown sugar)
3. Make ready 230 ml Water
4. Take 4 tsp Kinako
5. Take 1 Kinako
6. Get 1 Kuromitsu

Steps to make Chewy-Thick and Genuine Warabi Mochi:

1. Place the warabi mochiko and the brown sugar into a pot. Gradually add water while stirring with a rubber spatula to dissolve.
2. Turn the heat to medium and stir constantly. When it becomes transparent and elastic, keep stirring for just 1 more minute. Come on! You can do it!
3. Sprinkle 2 teaspoons kinako in a tray (or a deep plate) and pour in the completed warabi mochi mixture. Sprinkle another 2 teaspoons of kinako and shake it around.
4. When the mixture has cooled down until warm to the touch, use a rubber spatula or a scraper to cut into bite-sized pieces and place them on a plate. They taste even better after chilling in the refrigerator!! I recommend enjoying them with brown sugar syrup drizzled on top.
5. This is also slightly sweet and yummy simply dusted with kinako. But I think drizzling brown sugar syrup is even more delicious.
6. With kuromitsu poured over them!
7. This is what it looks like after being placed in a moistened container and put into the refrigerator to chill and harden, then cut with a moistened knife. I dusted with kinako using a tea strainer. I made this one with brown sugar.
8. You can also put the warabi mochi in this Japanese-style parfaitIt's delicious ~

So that is going to wrap this up with this exceptional food chewy-thick and genuine warabi mochi recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!