Warabi mochi is very popular in Kansai (Western Japan), but in Kanto (Eastern Japan), it is much, much less popular. I, for one, had heard nothing of it when I lived in Tokyo. It was only after I joined eGullet that I learned about warabi mochi.
The following explains how to make mochi similar to warabi mochi. I don't know what warabi mochi purists will have to say about it, but as for me, I like it very much.
This recipe is from the November 28, 2009 edition of the famous TV show, Sekai Ichi Uketai Jugyo (The Most Useful School in the World).
Access the website linked to above, scroll down, and click the "hand" with a long index finger in the second orange box to view the photos.
300 ml (= 300 g) water
6 tbs (= 60 g) katakuriko (potato starch)
4 tbs (= 40 g) sugar
Put all the ingredients in a pan, and mix well.
Heat over medium heat, constantly stirring, until transparent.
Immerse in iced water.
When chilled, tear into small pieces by hand.
Have them with kinako* and kuro mitsu (syrup made from kurozato (muscovado)).
*Kinako means roasted soybean flour, but we often use the term to mean a mixture of kinako and sugar (and a pinch of salt). Kinako is usually mixed with sugar at a ratio of 1:1. Adjust the ratio to your preferences.
水300 ml (= 300 g)
片栗粉大さじ６ (= 60 g)
砂糖大さじ４ (= 40 g)
I used a non-stick frying pan.
I continued to heat over low heat for longer than necessary (for about 2 min.) to make sure that it was done.
Instead of putting in iced water, I put some kinako on a large plate, and transferred the mochi to the plate.
Have it with a lot of kinako! (I didn't use kuromitsu.)
The recipe is quite similar to that of my milk mochi.
For my milk mochi, use
200 ml milk
2 tbs katakuriko
1 tbs sugar
As you can easily imagine from the ingredient ratio, my milk mochi is less chewy than the warabi mochi-like mochi shown above.
May 9, 2010
Warabi Mochi-Like Puru Puru O-Mochi/わらびもち風ぷるぷるおモチ
Labels: Okashi (sweets)
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Hiroyuki, do you like this kind of warabi mochi?
I ask, because I made "real" warabimochi from warabi-ko, and warabi mochi from warabi-mochiko(in this premixed flour is no warabi at all).
I liked the "real" warabi mochi very much(they get golden-dark after cooking) but didn't liked the premixed flour...These mochi were strange, not my taste.
(But I liked your milk mochi very much!)
If you have the possibility to get the flour, give it a try, its great.I bought it here:http://item.rakuten.co.jp/marusanpantry/654182/(it is not pure warabi, but very tasty.Pure warabiko is very expensive...)
Amato: Yes, I do! The bland flavor of the mochi is obscured by the intense flavor of kinako!
I can imagine that warabi mochi made from 100% warabi ko should be great, but sorry to say, I have never had such authentic warabi mochi. As I suggested in the post, warabi mochi is so foreign to the Kanto people.
You bought warabi ko from a Japanese supplier?? I can see that, because I know you have a starch entry in your blog, which contains detailed descriptions of all warabi ko and warabi ko-related products!
Yes, I bought it form Marusan Pantry http://item.rakuten.co.jp/marusanpantry this is a mix of 5% hon warabi and lotusflour. Not so expensive but very,very tasty, much better than warabimochiko.There is also a recipe they send with.I had it like you with kuro mitsu and kinako.YUM!
Amato: I'm glad that I'm not so particular about the flavor of warabi mochi (laugh)!
Maybe I should have real, authentic warabi mochi made from 100% warabi ko, then I may come to a different conclusion.
In the meantime, my fake warabi mochi is good enough for me!
Goodness, just wanted to express my gratitude for this threat of comments, and that it was in English.
I only just found out warabi mochi which I had once my last trip and could not forget, is not going to be easily found in a coming trip to Hokkaido has made me desperate to find a sustainable source. Amatō-san might not see this, but I'm so so grateful for that link... Thanks Hiroyuki-san for bringing this up too.
Jasmine: Thanks for your comment. I first thought you were thanking for the post. I hope you find all the necessary ingredients!
!! I meant "thread of comments". Gosh that was a horrible typo... I'll be adapting from your recipe until I can get my hands on the warabi-lotus root mix. Lotus root and potato flour is comparatively easy to get here so I'll be using those to stave off my craving in the mean time.. Thanks!
I miss so much warabi mochi and I'm so thankful for this simple recipe 🙏 Hiroyuki
I hope you can find potato starch where you live. If you use corn starch, the texture should be different.
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