Warabi Mochi

1. 1

   Prepare a moistened plastic container and a damp but tightly wrung out kitchen towel.

2. 2

   Put the water, warabi mochiko and sugar in a pan and mix well.

3. 3

   Cook while mixing with a perforated spatula (over medium-high heat).

4. 4

   When the mixture has hardened that it forms a thin film on the bottom of the pan, take the pan off the heat, place it on the moistened kitchen towel and stir well.

5. 5

   Repeat Step 4 about 3 times.

6. 6

   When the warabi mochi is shiny, transfer it to the moistened container (a flat one is best).

7. 7

   Refrigerate once it's cooled down (but be sure not to let it over-chill).

8. 8

   When the warabi mochi is well chilled, cut it with a spoon, transfer to serving plates and top with kinako.

9. 9

   You can also just add a little sugar to the mochi itself, and serve the mochi with brown sugar syrup and kinako on top.

No additional tips available.