In a pot or non-stick pan, add all the ingredients except for the kinako. Heat and stir until the mixture becomes clear and glutinous.
Transfer the mixture into a moistened container. Let cool and chill in the fridge. * Similar to normal warabi mochi, chilling for too long will result in a less chewy texture. Be careful.
Cut into suitable pieces, coat with kinako, and it's done.
Story Behind this Recipe
I love user "Rurina"'s recipe for warabi mochi (Recipe ID: 1472029) and have always been making it since. It's a delicious brown sugar syrup warabi mochi and I highly recommend it. My recipe uses matcha for an easy green tea warabi mochi.
The recipe calls for matcha (powdered green tea), but it's not bitter so perhaps it'll be suitable for small children who don't like its bitterness.