Warabi Mochi – Traditional Mochi Sweets with over 1000 years of history
Mochi (餅) is a traditional food that is known as Japanese sticky rice cakes.The food is used as a main ingredient not only for various dishes, including Udon noodles, but also for sweets.
If the name of Japanese confections includes the word, Mochi, in many cases, the ingredient of the sweets includes Mochi rice cakes, for example, like Daifuku Mochi.
But there are some exceptions.Although some Japanese confections have the word, Mochi, in the name, they are made with no use of the Japanese rice cake.
If I give examples of such Japanese confections, Kuzu Mochi and Warabi Mochi are representatives of such sweets.As I wrote an article about the former the other day, today let me introduce Warabi Mochi.
Warabi Mochi – Traditional Japanese Mochi Sweets with over 1000 years of history
As the name indicates, traditionally Warabi Mochi (わらび餅) is made mainly from the bracken-root starch called Warabi-Ko (わらび粉), sugar and water.It is a simple sweet like Kuzu Mochi.
As you can see from the above image, we Japanese usually eat the sweet after putting Kinako powder or both Kinako and Kuromitsu brown syrup over it.
The texture of Warabi Mochi is chewy and somewhat sticky like the Japanese rice cake, Mochi. Probably this is the reason why the name of this sweet includes the word, Mochi, even though it is made without using the rice cake.
The origin of this Japanese confection dates back to about 1100 years ago.There is a legend that a Japanese emperor at that time liked the sweet and conferred a court rank on it.
Therefore, Warabi Mochi has a long history.But even now the sweet is commonly eaten and available at convenience stores, such as 7-eleven, and supermarkets in Japan.
Today, this traditional sweet is sometimes made using Katakuriko (片栗粉), known as Japanese potato starch, instead of the bracken-root starch, Warabiko.
The easy-to-make Warabi Mochi recipe using Katakuriko
So finally I want to introduce a Warabi Mochi recipe using Katakuriko from Cookpad.com.
|Katakuriko potato starch (Amazon.com)||25g|
|Water with ice||A proper amount|
|Kinako flour (Amazon.com)||A proper amount|
|Brown syrup||A proper amount|
- Put Katakuriko, sugar and water in a bowl and stir well
- Move the mixture to a pot and simmer on a low heat while stirring it constantly
- When the mixture changes its color to almost clear, take the pot off a fire and place it on a wet dish towel.Then mix the mixture well again
- When the mixture almost comes together, put it in water with ice to chill, then cut the dough with the hand into bite-sized pieces.
- Remove wetness from the pieces and serve them on a plate
- Put Kinako and brown syrup as you like
- Enjoy Warabi Mochi !