Combine katakuriko, sugar, and boiling water in a heatproof bowl, then mix well until smooth.
Microwave Step 1for 1 minute at 500 - 600 W. Stir with a moistened spoon. Repeat 3 ~ 4 times. It should look like the photo after the first microwaving.
After the second microwaving, it should look like the photo. During the first and second time, the mixture will be at some parts whitish and other parts transparent and sticky. Make sure you stir it with a moistened spoon.
After the third and fourth microwave, it will be completely transparent and sticky. Stir, spoon into a round shape, then drop in ice water.
When it's well chilled, drain the excess water. Enjoy with ☆ to your liking. Here is a handmade kinako (toasted soy flour) recipe. Recipe ID: 2110735.
This is matcha warabi mochi. I added matcha at Step 1.
You can also put the mixture into a square mold instead of making a shape with the spoon in Step 4. Chill in the mold, then divide into pieces.
This is after the block of warabi mochi (Step 7) was cut into pieces, and sprinkled with kinako.
Story Behind this Recipe
We start to see warabi mochi in the stores in early summer. I created this recipe because I wanted to make a warabi mochi dish with the ingredients I had on hand.
You can use water, but boiling water works better. If you like firm texture, use 250 ml of boiling water. If you like soft texture, increase the amount of water to 300 ml. Don't heat the mixture at once. Stir occasionally so that it cooks through evenly (otherwise it might become lumpy).