Food & Drink Magazine

Warabimochi わらび餅

By Rumblingtummy @RumblingTummi
Warabimochi わらび餅 is a jelly-like confection made from bracken starch and covered or dipped in kinako.
Bracken starch is hard to come by and many has substitute it with either potato starch, corn starch or Kuzu powder aka arrowroot powder.
For me, since I have kuzu powder on hand, which I wanted to make another dessert for it but my phone crashed and I lost that recipe and many contacts as well.
Years ago, my friend Rei actually made some and we really like it and making this now, reminds me of her.  I wonder how is she coping now.
Rei if you are reading this, please contact me.  Warabimochi  わらび餅
Findings: I can't really recall how was the texture that R made.  For this one, it is really refreshing to eat it cold.   The kinako powder gives this dessert a nice aroma and the black sugar syrup matches perfectly.

On its own, it is rather bland though.

What you need: 

100g kuzu powder400ml water60g fine sugar
Method:
Mix kuzu powder with sugar.
Add in water and stir until lumpfree.  Sieve.
Cook in a pot, keep stiring until the mixture turned to transparent.
Remove and pour into a small plate.
Submerge the plate into cold water and let it stand until cool.
Remove from water and drain a little.
Cut into cubes.
Serve with black sugar and kinako powder.
Perfect for a hot day!

Enjoy.


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