Kuromitsu Kinako Warabi Mochi Set by Maehara Seifun

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Warabi mochi is a jelly-like Japanese con­fec­tion that’s often sold from food trucks and pop­u­lar in the sum­mer­time in the Kansai region and Okinawa. Unlike true mochi, which is made from glu­tin­ous rice, war­abi mochi is made from brack­en starch (hon war­abiko, but often sub­sti­tuted with the starch of sweet potato (war­abi mochi ko) as the former is dif­fi­cult to har­vest and very expens­ive) and often served covered with toasted soy­bean flour (kinako) and brown mol­lasses (kur­omitsu).

Here, we have a Kuromitsu Kinako Warabi Mochi Set by Maehara Seifun.

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The set includes enough war­abi mochiko, kinako and kur­omitsu for 3 – 4 servings of war­abi mochi. Of course, the ingredi­ents can be also bought sep­ar­ately at Japanese gro­cery stores. While pop­u­lar in Japan, war­abi mochiko may be dif­fi­cult to find in gen­er­al Asian gro­cery stores and hon war­abiko may be dif­fi­cult to find in even Japanese gro­cery stores.

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To make the war­abi mochi, add the 120 gram bag of war­abi mochiko with 3 – 4 table­spoons of sug­ar to a pan with 400 – 500 ml of water (depend­ing on the desired firm­ness for the war­abi mochi) and stir until the mix­ture is smooth with no lumps. I added 450 ml, so it’s neither too soft or firm.

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Place the pan with the mix­ture over high heat and stir slowly.

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After 2 – 3 minutes of slow stir­ring, a small paste-like mass begins to form in the pan.

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Reduce the heat to stop the mass from enlar­ging too quickly and stir quickly.

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Continue stir­ring quickly until it reaches an evenly trans­lu­cent milky white con­sist­ency. Then it’s ready!

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Off the heat, drop spoons of the sticky watery war­abi mochi into a large bowl of ice water pre­pared earlier.

Alternatively, at this stage, you can trans­fer the war­abi mochi onto a bak­ing tray dus­ted with kinako, dust with more kinako, cool it in the fridge for 20 minutes, then cut it into 1-inch cubes. This meth­od is sug­ges­ted on the pamph­let inside the pack­aging and yields a neat­er final product, but I’m using the spoon meth­od as I’m fol­low­ing the instruc­tions on the back of the packaging.

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A tea­spoon is per­fect for cre­at­ing bite-size pieces of war­abi mochi.

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After trans­fer­ring the war­abi mochi into the ice water, drain war­abi mochi and its ready for some condiments.

The col­our of this war­abi mochi is not crys­tal clear as you’d find in that made with true brack­en starch. This war­abi mochi uses sweet potato starch.

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Dust the sachet of kinako over the war­abi mochi, then drizzle the sachet of kur­omitsu.

As with true mochi, the war­abi mochi is a tex­tur­al exper­i­ence that has no fla­vour of its own, so con­di­ments are quint­es­sen­tial to the eat­ing exper­i­ence. Kuromitsu and war­abi mochi are a com­ple­ment­ing match, with the former bring­ing the sweet­ness and the lat­ter lend­ing a deli­cious nutty fla­vour. The war­abi mochi has a jelly-like, chewy tex­ture that slightly slip­pery and dis­solves quickly in your mouth. The cool­ness of the war­abi mochi and its water-like trans­lu­cency makes it a refresh­ing sum­mer­time snack.

The war­abi mochi will keep at room tem­per­at­ure for 1 – 2 days, but it should not be kept in the refri­ger­at­or as it’ll harden and whiten.

This bag of Kuromitsu Kinako Warabi Mochi Set by Maehara Seifun con­tained 155 grams includ­ing brack­en starch (war­abi mochi ko), soy­bean powder (kinako) and brown molasses (kur­omitsu). It was pro­duced in Japan and pur­chased in Sydney, Australia in 2016.