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Ginger Warabi Mochi

A refreshing Japanese dessert with a spicy kick!

Servings

6~8

Prep Time:

20 min.

Chill for:

2 hrs.

Good For:

Desserts

Introduction

Ginger Warabi Mochi

New Year is Japan’s biggest celebration and I always love all the Japanese food surrounding this holiday. Although not technically a New Year meal, warabi mochi is one of my favorite Japanese desserts. It’s sweet, gooey and refreshing!
Warabi mochi is a traditional Japanese dessert made from bracken starch, known for its jelly-like texture and mild sweetness. Typically served chilled, it is coated in roasted soybean flour (kinako) and drizzled with dark brown sugar syrup (kuromitsu). Traditionally it’s made with warabi starch, water and sugar, but for this recipe I used tapioca starch we got from our friend, honey, water and ginger for a kick!
ginger warabi mochi eat with meraki
Ingredients
  • Tapioca starch, 3/4 cup
  • Honey, 3 tbsp.
  • Water, 2 cups
  • Fresh ginger, about a 2-in. root
  • Kinako (soybean powder)
Blend ginger and water in a blender well.
Strain your ginger water into a pot.
Add tapioca starch and honey, and mix well over low heat until your mixture is gooey.
Pour into a pan or dish and refrigerate for at least 2 hours until set.
Sprinkle kinako (soybean) powder over it and serve immediately!

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