Kinako Warabi Mochi

Kinako Warabi Mochi

Make these jello-like warabi mochi at home.
Because homemade desserts are the best.

Ingredients: 2 servings

Warabi starch
25 g
100 ml
Sugar (or light brown sugar)
40 g
2 tablespoons


1. Combine the warabi starch and sugar in a bowl, then mix with a whisk.
2. Add water a little at a time to thoroughly dissolving the ingredients.
3. Pass through a strainer (to filter out the undissolved powder).
4. Transfer to a saucepan, heat on medium, stirring constantly with a rubber spatula. Turn off heat when the mixture thickens.
5. It's ready when the mixture becomes translucent and sticky (taste to see if it is still floury).
6. Transfer to a dish with kinako, coat the warabi mixture in kinako while allowing to cool.
7. Cut into bite-sized pieces with a bench scraper.
8. They're done! Chill in the refrigerator for about 30 minutes, then dig in!

Story Behind this Recipe

The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself!