Warabi Mochi is a jelly like confection dipped in Kinako (ground toasted soybean flour) and sugar. When I was a kid, we used to buy a small package from a nearby store and ate for our snack, especially in the summer time. It is easy to make and a nice and light snack.
Ingredients: about 6 pcs.
For Warabi Mochi
- Warabi Mochi flour 90g (you can find warabi moch flour at Japanese or Asian grocery stores)
- Water 360ml
- Kinako 3 tbs
- Granulated Sugar 1 1/2 tbs
- Mix Kinako and sugar in a large plate and set aside.
- Place the warabi mochi flour and the water in a small pot and mix well till no lump.
- Place the pan over medium heat. Stir with a wooden spoon constantly and energetically as the mixture heats and becomes thick and elastic. Keep mixing well till the mixture thicken and the color changes to translucent.
- Using two spoons, make 6 small pieces and onto a bowl of ice water one by one. The dough will be very sticky.
- Place 6 warabi mochi onto a kinako mixture plate and coat well.
- Serve and enjoy!