About YUU日本語
Warabi Mochi (Jiggly Mochi with Kinako)
Serves 2–3 · About 30 min
Warabi mochi flour, sugar and water stirred in a pot until clear, cooled in ice water, and coated with kinako (roasted soybean flour).
① Dissolve the flour and sugar in water→② Heat and knead→③ Drop into ice water→④ Coat with kinako
What to buy
Flour & baking
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Dissolve the flour and sugar in water
- Put 50 g warabi mochi flour and 40 g sugar in a small pot
- Add 250 ml water little by little, mixing with a whisk to dissolve
How to tell it's doneIt's a cloudy white liquid with no lumps of flour.
2
Heat and knead
- Put on medium heat and keep stirring from the bottom with a wooden spatula
- When it starts to form lumps, turn to medium-low heat and knead the whole thing hard
- When it all turns clear, knead 1–2 minutes more and turn off the heat
How to tell it's doneIt's all clear and light brown, with no white parts. When you lift it with the spatula, it comes off the pot in one lump.
Be carefulThe bottom burns easily, so don't stop stirring. The dough is very hot, so don't touch it with your hands.
3
Drop into ice water
- Put ice and water in a bowl to make ice water
- Wet 2 spoons with water, scoop the dough into bite-size pieces, and drop them into the ice water
- When they're all in, chill for 5 minutes
How to tell it's doneAll the dough is in the ice water, and the surface feels cold when you touch it.
Be carefulIf left in ice water too long, it turns white and hard. Take it out within 10 minutes.
4
Coat with kinako
- Mix 3 tbsp kinako and 1 tbsp sugar and spread it on a tray (a flat container)
- Drain the warabi mochi in a colander and lightly pat dry with paper towels
- Roll them in the kinako to coat, and put them on a plate
ReadyThe whole surface is covered in kinako. Don't put it in the fridge; eat it the same day. Warabi mochi can easily get stuck in the throat, so cut it small for small children and older people, and chew well.
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
It's still cloudy whiteIt wasn't kneaded enough in step 2. After it turns clear, knead 1–2 minutes more.
It's hard and not springyIt was chilled too much in ice water or the fridge. Leave it at room temperature for a bit and it gets a little softer.
The kinako gets soggyWater was left on it. Pat dry with paper towels before coating.
It smells burntYou stopped stirring in step 2. Don't scrape the burnt part; use only the top.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me