This bouncy chewy warabi mochi is dusted with matcha, drizzled with homemade kuromitsu (black sugar) syrup. Using easily accessible ingredients, this traditional Japanese dessert can be made in under 20 minutes!
What is Warabi Mochi
Warabi mochi is a traditional Japanese confectionery made with wakabi-ko (bracken starch), 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.
Today, due to the accessibility and the increase of cost, warabi mochi is often made with katakuri-ko (potato starch), or tapioca starch.
While it is super popular being available even at convenience stores in Japan, it has been something that I have not been able to find easily in the US. So there is one solution to this - you 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 important here! A culinary grade matcha works great for this recipe.
What is Kuromitsu Syrup?
Kuromitsu syrup in this recipe is made with black sugar. Black sugar is minimally processed and has a rich, bold flavor compared to a lighter colored sugar. From a nutritional perspective, it is a slightly healthier option as well with all the minerals remaining in the sugar.
The syrup is made by simply cooking the mixture of water and black sugar. It adds an extra depth to the flavor when paired with the delicate warabi mochi.
If it is hard to come by black sugar, you may also substitute with dark brown sugar.
Full Ingredient List
- 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
- Black sugar or dark brown sugar
- Matcha powder
How to Make matcha Warabi Mochi
1. Mix tapioca flour, sugar and water together in a small pan. Cook until the mixture becomes translucent and sticky.
2. 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. 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. Cut the mochi into bite size pieces and serve with the syrup on top.
*See below recipe card for detailed directions.
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.
Does This Mochi Harden Over Time?
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.
This matcha 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...
Matcha Warabi Mochi (with tapioca starch)Course: SweetsCuisine: JapaneseDifficulty: Easy
This bouncy chewy mochi is dusted with matcha, drizzled with homemade kuromitsu (black sugar) syrup. Using easily accessible ingredients, this traditional Japanese dessert can be made in under 20 minutes!
½ cup (50g) tapioca starch
¼ cup (40g) sugar
1 cup (240ml) water
2 teaspoons or more matcha powder for dusting
Extra tapioca starch for dusting
- For black sugar syrup:
⅓ cup (50g) black sugar or dark brown sugar
⅓ cup (80ml) water
- Mix tapioca starch, sugar and water together in a small pan. Cook over medium heat until the mixture starts to thicken, mixing constantly. Lower the heat and cook until it becomes translucent and sticky.
- Dust a 6-inch square container or similar sized container with matcha. 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 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.