Warabimochi

Last night, as a little treat, Reiko made (with my help) warabimochi. It’s pretty simple to make and can be seasoned a number of different ways (my favorite is kinako with a little anko on top), but the end result is delicious!

Recipe Summary
Prep Time: ˜10 minutes
Cook Time: 10 minutes
Yield: serves 2

Warabimochi
2 Tbsp warabi (bracken) starch
2 Tbsp water

Kinako topping
Kinako (soybean flour) to taste
Sugar to taste (usually ˜1 to 3 ratio, sugar to kinako)

1. Mix the starch with the water
2. Cook over low heat until boiling, stirring continuously
3. Once the mixture is white and sticky, remove from heat
4. Drop a spoonful at a time of the warabimochi into a bowl of ice cold water
5. After sitting in the water for a couple minutes, remove from the water and top with kinako