Kinako Warabi Mochi. If you're looking for kinako, toasted soybean flour, you can find a really good quality one from Hokkaido this. Warabi Mochi is a cool and smooth Mochi-like dessert, typically with Kinako (powdered soy bean) and sugar. The refreshing look of translucent/transparent Warabi Mochi and the cold sensation of it.

Cut open one end of the bag and take out the packaged clear-white warabimochi. Warabi mochi is made by dissolving sugar and the starch from warabi bracken (a type of edible fern) in water, letting it set into a jelly-like mixture, and dusting it with kinako soy bean flour. 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. You can have Kinako Warabi Mochi using 4 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kinako Warabi Mochi

It's 25 grams of Warabi starch.
Prepare 100 ml of Water.
You need 40 grams of Sugar (or light brown sugar).
It's 2 tbsp of Kinako.

Warabi Mochi is also very popular in the summertime. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako—roasted soybean powder. The cakes can be made from scratch, but since their preparation is time-consuming. Great recipe for Kinako Warabi Mochi.

Kinako Warabi Mochi instructions

Combine the warabi starch and sugar in a bowl, then mix with a whisk..
Add water a little at a time to thoroughly dissolving the ingredients..
Pass through a strainer (to filter out the undissolved powder)..
Transfer to a saucepan, heat on medium, stirring constantly with a rubber spatula. Turn off heat when the mixture thickens..
It's ready when the mixture becomes translucent and sticky (taste to see if it is still floury)..
Transfer to a dish with kinako, coat the warabi mixture in kinako while allowing to cool..
Cut into bite-sized pieces with a bench scraper..
They're done! Chill in the refrigerator for about 30 minutes, then dig in!.

The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself! Remove the chunks of warabi mochi from the water and place onto a wide, shallow plate. To serve, place matcha-kinako mixture on a plate. Place the mochi on top and toss to.