Matcha Warabi Mochi (with tapioca starch)
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!
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
Make sure to watch the mochi mixture closely once it starts to thicken as it cooks fast from there.
Before cutting into the mochi, wet the knife lightly with water. This prevents the mochi from sticking to the blade.
Nutrition
Serving: 1servingCalories: 232kcalCarbohydrates: 58gProtein: 1gFat: 0.1gSodium: 12mgPotassium: 37mgSugar: 40gVitamin A: 133IUCalcium: 24mgIron: 1mg
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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