Place 3 tablespoons of water (not listed) into a container, and sprinkle in the gelatin to soak.
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.
Pour into a 10 x 5 cm container, and chill in the fridge to harden after it has cooled.
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.
The jiggliness of the mochi is irresistible!
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.
This uses a bit more gelatin than normal jello. Make sure to add a whole tablespoon. Just to be sure, coat in kinako and sugar again when eating.