Recipes > Japanese Recipes > Japanese Appetizers Recipes > Japanese Mochi Recipes
TRADITIONAL JAPANESE RECIPE: Here's another recipe for Mochi! This is traditionally eaten at New Year's for good luck, but it is so delicious and easy to make you will find that people eat it all the time as a treat with tea.
Another traditional use for kinako is another wagashi, called Warabi Mochi (蕨餅).
Warabi Mochi is made from braken fern starch, which makes it more jelly-like than mochi made with rice, and it is served rolled in kinako.
Warabi Mochi is also very popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks, similar to an ice cream truck in Western countries. There are many variations of Warabi Mochi, with the dip varying according to local taste. Popular variations include sesame and green tea dips.
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.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Sprinkle some Kinako 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 Kinako ( Stop 01 ).
06 - Sprinkle more Kinako 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 Kinako and serve on small plates if available.
09 - If you like, pour the Kuromitsu ( brown sugar syrup ) over the Warabi Mochi or simply serve it on the side.
Notes:
- You can save the Warabi Mochi at room temperature for 1-2 days. If you keep in the refrigerator Warabi Mochi gets hard and becomes white color. 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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Antonella
November 30, 2019 I normally use the microwave but this method really maked me like mochi even more. I've used some more sugar about 125 g and it was perfect, my kids loved it I was afraid they wouldn't have liked it. Next time I'll use only 100 g |
December 01, 2019
I've made these today and they cam out very good. thank you. Green tea mochi were a little hard but I liked it more. I want to pud chocolate inside. thank you