Wagashi recipes-Matcha Warabi Mochi

If you are a big fan of Wagashi, you should definitely try this! There’s this food called “Warabi-mochi” Warabi is the name of vegetable. Extract the starch from this vegetable roots and make it into powder. With this warabi powder you can make what we call “Warabi Mochi” Because it’s made from starch, the texture is much smoother than the mochi made from sticky rice. And since it’s usually served at either room temperature or cold, it could be a perfect dessert for this warm season! You might be wondering where to buy this Warabi powder… No worries! Since this wagashi is using starch coagulation to set, you can actually use any other kinds of starch including corn starch, Katakuri-ko and potato starch! And to tell you the truth, it’s hardly noticeable.. This time I made a little arrangement for this particular wagashi. I added Kyoto-Matcha powder to give nice elegant fragrance and appearance! And also showing you how to make Kuromitsu/brown sugar syrup in easy way. Having this wagashi make you feel like you are in Kyoto~!
( ´ ▽ ` )ノ おたべやすぅ〜。otabe yasu~ “please enjoy the food”

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
35g Potato starch
*Corn starch can be used instead.
1 tbs Matcha powder
30g Sugar
150ml Milk
3 tbs Brown sugar
3 tbs Water
1/2 cup Kinako/soy bean powder

[ Directions ]

1-
1. Pour measured milk into a pot.

2-
2. Add sugar.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf you like making original Warabi mochi which doesn’t go with matcha, you can add brown sugar instead. That gives more depth in sweetness.

2-
3. Add potato starch.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وQ: Can you use cornstarch instead?
A: This dessert is using starch coagulation. As long as it’s starch powder, you can use any other kinds.

2-
4. Mix well.

2-
5. This time I’m using Uji Matcha. It’s from Kyoto! Sift in with a strainer.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وMatcha gets lumpy very easily, when added into liquid. Make sure to use a fine strainer.
If you want to make original. you don’t have to add matcha.
If you want to be more creative, you can change the flavor by adding other kinds of powder such as coco powder, black sesame powder!

2-
6. Whisk well make sure all the Matcha dissolved.

2-
7. Now you can turn on the heat to medium. Keep stirring with flat wooden spatula.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وSince the liquid contents lots of starch, it burns on the bottom very easily. Make sure to choose a spatula that can make full contact to bottom of the pot when mixing.

2-
8. Keep stirring. It’ll start setting in no time!

2-
9. Keep mixing until it turns smooth, glassy “mochi” texture. Now you can shut off the heat.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf the heating time and mixing process are not enough, it’ll taste starchy and texture won’t be smooth enough…

2-
10. This time I used a square container with plastic film lined.

2-
11. Transfer the mochi into the container. Tap the bottom so it spreads evenly.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIt’s extremely hot and sticky. You may want to use a wet spoon to scrape out.

2-
12. Put the container into iced water.

2-
13. Cover the surface so it won’t dry out while cooling.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وWhen it’s cool, it’s all ready to eat. You can go with your favorite commercial brand syrup!

2-
14. This time I decided to make my own Kuro Mitsu/brown sugar syrup. Add measured water into a pot.

2-
15. And then add brown sugar. Turn on low medium heat.

2-
16. Let it simmer until showing consistency.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIt gets stickier when cooled off. You may want to remove from the heat bit earlier

2-
17. Transfer into a bowl and cool off.

2-
18. How you serve is up to you. This type of Wagashi I usually go with Kinako/roasted soybean powder. You should be able to find it at Japanese grocery store.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf it’s not available, you can use cornstarch instead.

2-
19. Transfer the Mochi into a container filled with Kinako.

2-
20. Dust the entire surface.

1-
21. And then cut into whatever the sizes you like.

2-
22. Jingle the container so each piece section gets covered with Kinako. Now you can serve with your Kuromitsu!

 

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