Kinako Warabi Mochi

1. 1

   Combine the warabi starch and sugar in a bowl, then mix with a whisk.

2. 2

   Add water a little at a time to thoroughly dissolving the ingredients.

3. 3

   Pass through a strainer (to filter out the undissolved powder).

4. 4

   Transfer to a saucepan, heat on medium, stirring constantly with a rubber spatula.

5. 5

   Turn off heat when the mixture thickens.

6. 6

   It's ready when the mixture becomes translucent and sticky (taste to see if it is still floury).

7. 7

   Transfer to a dish with kinako, coat the warabi mixture in kinako while allowing to cool.

8. 8

   Cut into bite-sized pieces with a bench scraper.

9. 9

   They're done!

10. 10

    Chill in the refrigerator for about 30 minutes, then dig in!

* Per serving · 4 servings · Values may vary.

No additional tips available.