Warabi Mochi Matcha Recipe ( わらび餅 抹茶 )

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: Mochi is a soul food. Deliciously chewy and jelly like, mochi is normally covered with sugar or soybean flour... but the Matcha version is the ultimate treat for who's willing to spend a bit more.

Warabi Mochi is mainly made of Warabi starch, a type of fern, and the starch comes from the rhizomes (underground stem).

The difference between the regular mochi and Warabi Mochi is that while Mochi is made from glutinous rice, warabi mochi is more jelly-like.



WARNING:

The buns are chewy and sticky. Given they are far bigger than bite-sized, they need to be laboriously chewed before swallowing.

Anyone who can't chew properly - like children, or the elderly - will be likely to find them hard to eat.

Chew, chew, chew. If that's not possible, the rice cakes need to be cut into smaller pieces.

Each year, authorities issue public warnings in the run-up to the new year festivities advising that people - especially the very young and elderly - should only eat mochi cut down to smaller little chunks.

Yet despite the warnings, each year there continue to be deaths linked to the dish.

At the turn of 2014 to 2015, the number of casualties peaked at nine. In 2016 it was one, while last year two people died.

Each year, many more end up in critical condition in hospitals across the country.

 

 

 

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Skill Level:	Time: 30 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Sprinkle some Matcha Powder on a baking sheet.

02 - In a medium saucepan, combine Warabi Mochiko, Sugar, and Water and mix everything until well combined.

03 - Heat the Mixture over medium heat until it starts to boil.

04 - As soon as it boils, reduce the heat. Using a wooden spatula, stir vigorously for 10 minutes, or until the mixture is thick and evenly translucent.

05 - Remove the Mochi from the heat and transfer it to a baking sheet covered with Matcha Powder( Stop 01 ).

06 - Sprinkle more Matcha Powder on top and let it cool in the refrigerator for 20 minutes.

07 - Once it’s cooled, take it out from the refrigerator and slice into 2cm / 0.75in cubes.

08 - Toss the Warabi Mochi with Matcha Powder and serve on small plates.

Notes:

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- You can save the Warabi Mochi at room temperature for 1-2 days. If you keep in the refrigerator Warabi Mochi gets hard and the Matcha gets wet and darker. Warabi Mochi is tastier if you refrigerate for 20-30 mins before you eat. If you use real Warabi Starch, it lasts only for a day and must be enjoyed soon.

- If Warabi Starch is mixed with other Starch, it lasts longer, but the color is not as clear.

- To substitute Warabi Mochiko or Warabiko, you can use Potato Starch or Tapioca Starch. However, please note that it will be a different consistency.

- The ratio of Warabi Mochiko and Sugar ratio is usually equal. However, if you use Kuromitsu Syrup, you should reduce the amount of Sugar ( use 80gr / 2.8oz / .033 cup of Sugar ).

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Written by: Uncut Recipes

Disclaimer

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