Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chewy-thick and genuine warabi mochi. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chewy-Thick and Genuine Warabi Mochi is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chewy-Thick and Genuine Warabi Mochi is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chewy-thick and genuine warabi mochi using 6 ingredients and 8 steps. Here is how you can achieve that.
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The ingredients needed to make Chewy-Thick and Genuine Warabi Mochi:
- Make ready 50 grams Warabi mochiko
- Make ready 25 grams Cane Sugar (or dark brown sugar)
- Prepare 230 ml Water
- Prepare 4 tsp Kinako
- Prepare 1 Kinako
- Take 1 Kuromitsu
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Instructions to make Chewy-Thick and Genuine Warabi Mochi:
- Place the warabi mochiko and the brown sugar into a pot. Gradually add water while stirring with a rubber spatula to dissolve.
- 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!
- 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.
- 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.
- This is also slightly sweet and yummy simply dusted with kinako. But I think drizzling brown sugar syrup is even more delicious.
- With kuromitsu poured over them!
- 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.
- You can also put the warabi mochi in this Japanese-style parfaitIt's delicious ~
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