Make your own traditional Japanese dessert with this easy warabi mochi recipe. Warabi mochi is made by dissolving sugar and the starch from warabi bracken (a type of edible fern) in water, letting it set into a jelly-like mixture, and dusting it with kinako soy bean flour. This is a very simple recipe, yet the dessert it makes is sweet, subtly nutty, and has a deliciously chewy texture.
toppings: kinako soy bean flour kuromitsu brown sugar syrup
Combine the bracken starch, water, and sugar in a medium saucepan.
Bring to the boil on medium heat. When the mixture starts to boil, reduce the heat and stir constantly for 3-6 minutes, or until the mixture is thick and uniformly translucent. Remove from the heat.
Spoon the mixture into a bowl of cold water, with a teaspoon, to help the mochi set. If you are good with a piping bag, spoon the mochi into a sandwich bag and cut off one end. Pipe the mochi out into even balls and add them straight into the water.
Remove the mochi blobs/balls from the water and line up in a dish in the refrigerator to cool and set.
When ready to serve, place some kinako flour onto a dish and roll each piece of the mochi in the kinako until coated all around. Place in a small serving dish or cup, top with the kuromitsu syrup, and enjoy cold.
- If you can’t find any bracken starch, in a pinch you can substitute katakuriko potato starch, but this will result in a slightly different consistency and will not be transparent.