Warabi Mochi
Ingredients
The mochi
-
40
g
Warabimochiko
-
20
g
sugar
-
200
ml
water
The toppings
-
ΒΌ
cup
kinako soybean powder
-
1
tbsp
kuromitsu
Instructions
- Mix Warabimochiko and sugar in a bowl, adding water gradually until dissolved.
- Strain the mixture into a saucepan and heat over medium heat while stirring.
- Reduce heat and continue stirring until the mixture becomes transparent and glossy.
- Transfer the dough to a wet surface and let it cool to room temperature.
- Refrigerate for 30 minutes before serving.
- Cut the cooled mochi into bite-sized pieces and sprinkle with kinako.
- Serve with kuromitsu drizzled on top.
Nutrition Facts (estimated)
Servings
1
Calories
342
Total fat
6g
Total carbohydrates
65g
Total protein
10g
Sodium
15mg
Cholesterol
0mg
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