Warabimochi with Tapioca Flour
Light, jelly like mochi that is refreshing. Perfect summer time treat.
Servings: 4
Equipment
- small pan or skillet
- silicone or wood spatula
Ingredients
Mochi
- 50 g tapioca flour
- 40 g sugar
- 190 g water
To Dust
- kinako (soybean flour) see the "dusting flours" section for more options
Kuromitsu syrup (Brown Sugar Syrup)
- 50 g dark brown sugar
- 50 g water
Instructions
- 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.
- Turn off the heat and keep beating, mixing and stretching the dough until it is evenly translucent and comes together in a dough.
- 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.
- 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.
- 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.