Warabimochi with Tapioca Flour

Warabimochi is a delightful Japanese treat that has a jelly-like texture and is
soft and chewy. Coated in soybean flour (kinako) and drizzled with syrup, it
offers a perfect balance of subtle sweetness and a rich, earthy flavor. This
refreshing, melt-in-your-mouth dessert is the perfect summer time treat or light
snack.

Servings: 4

Author:

Total Time
25 minutes

Course:

Dessert Snack

Cuisine:

Japanese

Keywords:

mochi

🧂 Ingredients

50 g tapioca flour
40 g sugar
190 g water
kinako (soybean flour)

see the "dusting flours" section for more options
50 g dark brown sugar
50 g water

Instructions

1 Mix together all of the mochi ingredients in a pan and cook over medium heat,
stirring continuously until and thick sticky and stretchy paste forms.
2 Turn off the heat and keep beating, mixing and stretching the dough until it is
evenly translucent and comes together in a dough.
3 Dust a container with kinako and transfer the mochi to the container. Roll it
around so it is evenly covered and flatten it to fit the container. Let cool
uncovered.
4 While the mochi is cooling, make the Kuromitsu syrup. Combine sugar and water in
a pan and heat on medium heat until the syrup is slightly thicker. Kuromitsu
syrup is pretty thin– so think thin maple syrup.
5 Once the mochi has cooled, transfer the mochi to a kinako dusted works surface.
Cut the mochi into cubes and dust with more kinako. Serve with the Kuromitsu
syrup on the side.