A traditional Japanese dessert featuring soft, translucent bites made from true bracken starch, coated in kinako and served with a deep Japanese black sugar syrup.
Ingredients
- 50 g hon-warabiko (pure Japanese bracken starch)
- 295 ml water
- 60 g granulated white sugar
- 35 g kinako (roasted Japanese soybean flour)
- 60 g kokuto (Okinawan black sugar)
Method
- Prepare the kuromitsu first. Combine the kokuto and the smaller portion of water in a small saucepan. Heat gently, stirring, until the sugar is completely dissolved.
- Bring the syrup to a gentle simmer, then let it reduce without rapid boiling until it lightly coats a spoon. Remove from the heat before it becomes thick like caramel: it will gain more body as it cools.
- Strain the kuromitsu if the kokuto contained small impurities, then let it cool completely. Store it in the refrigerator.
- Pour a generous layer of kinako into a dish or onto a baking sheet. Save the rest for finishing.
- In an unheated heavy-bottomed saucepan, whisk together the hon-warabiko and the white sugar. Gradually whisk in the remaining water until you have a smooth, lump-free liquid.
- Place the saucepan over medium-low heat and stir continuously with a sturdy spatula, carefully scraping the bottom and corners. The mixture will first thicken in patches and form whitish lumps.
- Reduce the heat and work the dough vigorously by folding it over on itself. Continue until it becomes uniformly translucent, glossy, very elastic, and cohesive enough to pull away from the bottom of the pan.
- Immediately transfer the piping hot dough onto the bed of kinako. Dust it with some of the remaining kinako so it doesn't stick to your hands or utensils.
- Let it cool just enough to handle. Gently pat the dough out into an even layer without overly pressing out its elasticity.
- Cut the dough with a bench scraper or a knife dusted with kinako, then gently roll each bite in the kinako. Divide immediately among four plates.
- Serve the warabi mochi at room temperature or slightly chilled, with the kuromitsu poured over at the last minute. Serve the remaining syrup on the side.
Nutrition
Per serving
- Energy
- 199.8 kcal
- Protein
- 3.13 g
- Carbohydrate
- 42.49 g
- Fat
- 1.82 g
- Fibre
- 1.33 g
- Calcium
- 0.92 mg
- Iron
- 0.04 mg
- Magnesium
- 0.25 mg
