Warabi Mochi

Warabi Mochi

This is a chilled Japanese sweet that's perfect for hot summer days.

Ingredients: 4 to 5 servings

Warabi mochiko
50 g
Dark brown sugar
30 to 50 g
50 g
300 ml
to taste


1. Prepare a moistened plastic container and a damp but tightly wrung out kitchen towel.
2. Put the water, warabi mochiko and sugar in a pan and mix well.
3. Cook while mixing with a perforated spatula (over medium-high heat).
4. When the mixture has hardened that it forms a thin film on the bottom of the pan, take the pan off the heat, place it on the moistened kitchen towel and stir well.
5. Repeat Step 4 about 3 times.
6. When the warabi mochi is shiny, transfer it to the moistened container (a flat one is best). Refrigerate once it's cooled down (but be sure not to let it over-chill).
7. When the warabi mochi is well chilled, cut it with a spoon, transfer to serving plates and top with kinako.
8. You can also just add a little sugar to the mochi itself, and serve the mochi with brown sugar syrup and kinako on top.

Story Behind this Recipe

I wanted to make the warabi mochi that I'd learned how to make in a cooking class a little bit softer with dark brown sugar. I make this using Lakanto (a brand of artificial sweetener) for my mother in law, who has diabetes (I've added notes for that as well).