Jiggly Warabi Mochi Made with Gelatin – a delicious recipe with Water, Gelatin, Honey, Kinako, Sugar. Easy to follow and perfect for any occasion.
Serves 4
General
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1
Place 3 tablespoons of water (not listed) into a container, and sprinkle in the gelatin to soak.
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2
Put water and honey into a pot and stir together, and heat just before it boils.
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3
Turn off the heat, add Step 1, and stir together well.
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4
Pour into a 10 x 5 cm container, and chill in the fridge to harden after it has cooled.
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5
Cut into your desired portion sizes after it has hardened, sprinkle with a kinako sugar mixture, and it is done.
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6
You could also pour kuromitsu on top.
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7
The jiggliness of the mochi is irresistible!
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8
Add minced salt-preserved sakura flowers (about 5 g) (soak in water first to remove the salt) will give a delicious sakura flavor!
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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