A traditional Japanese dessert made with bracken starch, coated in roasted soybean flour and drizzled with black sugar syrup.
Ingredients
- 90 g warabi mochiko (bracken starch)
- 100 g sugar
- 420 ml water
- 30 g kinako (roasted soybean flour)
- 30 ml kuromitsu (black sugar syrup)
Method
- Before you begin, allow 20 minutes for refrigeration. Prepare all the ingredients. Sprinkle a little kinako over a baking sheet.
- In a medium saucepan, combine the bracken starch, sugar, and water. Stir.
- Heat the mixture over medium heat until it boils.
- Reduce the heat. Using a wooden spatula, stir vigorously and continuously for about 10 minutes, until the dough becomes thick and translucent.
- Remove from the heat and pour the dough onto the baking sheet covered with kinako. Sprinkle with additional kinako. Refrigerate for 20 minutes to cool.
- Once cool, transfer the mochi to a cutting board and cut it into 2 cm cubes. Roll the cubes in the remaining kinako.
- Serve on individual plates. Drizzle with kuromitsu if desired. Enjoy.
Nutrition
Per serving
- Energy
- 238.2 kcal
- Protein
- 2.8 g
- Carbohydrate
- 53.37 g
- Fat
- 1.61 g
- Fibre
- 1.24 g
- Calcium
- 1.45 mg
- Iron
- 0.06 mg
- Magnesium
- 0.41 mg