tag:blogger.com,1999:blog-3101980281470446262.post5996162941531382349..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Making Warabi Mochi for My Father/父に蕨もちを作るHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3101980281470446262.post-28960780084972638952017-05-19T20:30:04.733+09:002017-05-19T20:30:04.733+09:00starch: I remember having used rice flour (mochiko...starch: I remember having used rice flour (mochiko in Japanese) instead of katakuriko, which turned into a paste that was hardly inedible. I just had to toss it after all.<br /><br />I googled to find that corn starch can also be used instead of katakuriko.<br /><br />This recipe<br />https://cookpad.com/recipe/1740396<br />(Japanese only), for example, calls for either corn starch or katakuriko. (This particular recipe is simpler because it uses a microwave, not a frying pan.)<br /><br />This blogger<br />http://cabbitincanada.blog79.fc2.com/blog-entry-322.html<br />(Japanese only)<br />uses corn starch to make warabi mochi.<br /><br />Note that when you use corn starch, it will be whitish whereas katakuriko results in translucent warabi mochi.<br /><br />Even after the corn starch (or katakuriko) is set, you need to turn down the heat and keep heating it for 2 minutes or so while constantly stirring with a spatula.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-40699820231094248222017-05-19T19:50:00.949+09:002017-05-19T19:50:00.949+09:00Hello Hiroyuki, thank you for writing this article...Hello Hiroyuki, thank you for writing this article!<br />How long do you need to cook the mochi so that it gets the right texture? I'm not very knowledgeable about mochi but I ate something while traveling in Japan which really looked like your version of warabi mochi,so I wanted to try your recipe. I couldn't fine potato starch so I used corn starch instead. I wonder if this is because of a wrong starch, or because I stopped cooking too soon, but the result is not good, it has got the texture of a paste :(starchnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-8922722127024508742017-04-26T07:12:55.470+09:002017-04-26T07:12:55.470+09:00Sissi: Thank you! My parents said it was delicious...Sissi: Thank you! My parents said it was delicious. I think I'll try to make it with no sugar and reduce the amount of each ingrediant by half the next time my father craves it.<br /><br />Your comment reminds me of store-bought coffee jelly. All the brands are sweetened with sugar, while my version contains no sugar and is quite bitter. I like the combination of bitter coffee jelly, syrup, and cream!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-35649194060995219742017-04-25T20:31:04.462+09:002017-04-25T20:31:04.462+09:00It looks delicious! I wonder if I can do it withou...It looks delicious! I wonder if I can do it without sugar or with a tiny amount... I don't like very sweet desserts... (the wasabi mochi I had in Tokyo was almost non-sweet, apart from the syrup served aside). <br />Sissihttp://www.withaglass.comnoreply@blogger.com