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Jiggly Warabi Mochi Made with Gelatin

Jiggly Warabi Mochi Made with Gelatin

Since this recipe uses gelatin, the mochi will still be jiggly the next day, even if you leave it in the fridge for a long time. It is really healthy. It is easy on the wallet too.

Ingredients: 2-3 people

Water
200 ml
Gelatin
1 teaspoon
Honey
1 tablespoon
Kinako
as needed
Sugar
to taste

Steps

1. Place 3 tablespoons of water (not listed) into a container, and sprinkle in the gelatin to soak.
2. Put water and honey into a pot and stir together, and heat just before it boils. Turn off the heat, add Step 1, and stir together well.
3. Pour into a 10 x 5 cm container, and chill in the fridge to harden after it has cooled.
4. Cut into your desired portion sizes after it has hardened, sprinkle with a kinako sugar mixture, and it is done. You could also pour kuromitsu on top.
5. The jiggliness of the mochi is irresistible!
6. Add minced salt-preserved sakura flowers (about 5 g) (soak in water first to remove the salt) will give a delicious sakura flavor!

Story Behind this Recipe

This recipe will guarantee jiggly warabi mochi even the next day even when they're chilled. I wanted to make warabi mochi like that. I think I've almost replicated the jiggly texture of a famous store in Kyoto.