I don't readily stock warabi flour... so I used ingredients that I usually have to please my family with this delicious Japanese dessert.
I came up with this recipe when I didn't have warabi starch on hand.
The longer the mixture is heated, the better the taste. If it isn't heated long enough, it will be too soft, but if you heat it too long, it will become too hard (/_;)
Enjoy Japanese food around the world.