This bouncy chewy matcha warabi mochi is dusted with matcha powder and drizzled with homemade kuromitsu (black sugar) syrup. Using easily accessible ingredients, this traditional Japanese dessert can be made in under 20 minutes!
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What is warabi mochi
Warabi mochi is a traditional Japanese confectionery made with wakabi-ko (bracken starch), and often dusted with kinako (roasted soybean powder). It has a semi translucent color with almost a jelly-like texture, which makes it different from mochi made from glutinous rice flour.
Nowadays, due to the accessibility and the increase of cost, warabi mochi is often made with katakuri-ko (potato starch), or tapioca starch.
Key ingredients
Since warabi mochi is super popular in Japan, I can even find it at convenience stores whenever I am back home. However it is not the case in the states, so there is one solution to this - we make your own!
I have found that tapioca starch works just as well as real warabi-ko. And what’s better, it does not harden even if you refrigerate for a couple of days. Tapioca starch is easily accessible online or at regular grocery stores.
Needless to say, matcha powder is this matcha warabi mochi recipe. A culinary grade matcha works great for this recipe.
What is kuromitsu syrup?
This matcha warabi mochi is served with kuromitsu syrup, which is made with black sugar. Black sugar is minimally processed and has a rich, bold flavor compared to lighter colored sugars. Also from a nutritional perspective, it is a slightly healthier option with all the minerals remaining in the sugar.
Kuromitsu syrup is made by simply cooking the mixture of water and black sugar. It adds an extra depth to the flavor when paired with delicate desserts like mochi and puddings.
If it is hard to come by black sugar, you may also substitute with dark brown sugar, or muscovado sugar.
Ingredients for this recipe
- Tapioca starch - Also know as tapioca flour, or powder.
- Sugar - Any type works. I have had success with both cane sugar and calorie free monk fruit sugar.
- Water
- Black sugar - Or dark brown sugar, or muscovado sugar.
- Matcha powder
How to make matcha warabi mochi
1. Cook the mochi ingredients. Mix the tapioca flour, sugar and water together in a small pan. Cook until the mixture becomes translucent and sticky.
2. Dust with matcha. Dust a 6-inch square container or similar with matcha. Drop the mochi into the container and roll around so it's coated with matcha. Make the surface flat and let cool.
3. Make the syrup. While cooling down the mochi, make the syrup. Combine the black sugar and water together in a small pan and cook for 3-5 minutes until it thickens a little.
4. Serve. Cut the mochi into bite size pieces and serve with the syrup on top.
*See below recipe card for detailed directions.
Tips
1. When cooking the mochi, mix constantly to avoid clumping.
2. Make sure to watch the mochi mixture closely once it starts to thicken as it cooks fast from there.
3. Before cutting into the mochi, wet the knife lightly with water. This prevents the mochi from sticking to the blade.
Frequently asked questions
Unlike regular mochi made with rice flour, this warabi mochi does not harden. It can be stored in the fridge without hardening which makes it work as a chilled dessert.
Matcha warabi mochi can be refrigerated in an airtight container for up to 2 days. Dust more matcha powder right before serving if desired.
More matcha recipes...
Recipe
Matcha Warabi Mochi (with tapioca starch)
Ingredients
For matcha warabi mochi
- ½ cup tapioca starch also called tapioca flour
- ¼ cup sugar
- 1 cup water
- 2 teaspoons matcha powder or more
- Extra tapioca starch for dusting
For kuromitsu (black sugar syrup)
- ⅓ cup black sugar or dark brown, or muscovado sugar sugar
- ⅓ cup water
Instructions
- Mix the tapioca starch, sugar and water together in a small pan. Cook over medium heat until the mixture starts to thicken, mixing constantly. Then lower the heat and cook until it becomes translucent and sticky.
- Dust a 6-inch square container or similar sized container with matcha powder. Drop the mochi into the container and roll around so it is coated with matcha. Make the surface flat and let cool.
- While cooling down the mochi, make the kuromitsu syrup. Combine the black (dark brown) sugar and water together in a small pan and cook for 3-5 minutes until it thickens a little.
- Take the mochi out on a cutting board dusted with a bit of tapioca starch. Cut the mochi into bite size pieces and serve with the syrup on top.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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