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1
Place the warabi mochiko and the brown sugar into a pot.
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2
Gradually add water while stirring with a rubber spatula to dissolve.
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Turn the heat to medium and stir constantly.
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4
When it becomes transparent and elastic, keep stirring for just 1 more minute.
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5
Come on!
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6
You can do it!
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7
Sprinkle 2 teaspoons kinako in a tray (or a deep plate) and pour in the completed warabi mochi mixture.
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8
Sprinkle another 2 teaspoons of kinako and shake it around.
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9
When the mixture has cooled down until warm to the touch, use a rubber spatula or a scraper to cut into bite-sized pieces and place them on a plate.
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10
They taste even better after chilling in the refrigerator!!
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11
I recommend enjoying them with brown sugar syrup drizzled on top.
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12
This is also slightly sweet and yummy simply dusted with kinako.
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13
But I think drizzling brown sugar syrup is even more delicious.
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14
With kuromitsu poured over them!
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15
This is what it looks like after being placed in a moistened container and put into the refrigerator to chill and harden, then cut with a moistened knife.
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16
I dusted with kinako using a tea strainer.
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17
I made this one with brown sugar.
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18
You can also put the warabi mochi in this Japanese-style parfaitIt's delicious ~
