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Warabimochi (Chilled Japanese Bracken Starch Mochi)

Japanese · Dessert

A refreshing, jelly-like Japanese confection made from bracken starch. These translucent, chewy bites are traditionally dusted with nutty kinako (toasted soybean flour) and drizzled with kuromitsu (black sugar syrup).

Ready in 30 minutesVeganVegetarian
The EZdish collectionAI-created recipe
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Warabimochi (Chilled Japanese Bracken Starch Mochi) — recipe cover
30 minA little patience, a lot of flavor
Prep time5 min
Cook time10 min
Servings4 people
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Combine the bracken starch, sugar, and water

    In a medium saucepan, combine the bracken starch, sugar, and water. Stir well with a whisk or wooden spatula until the starch is completely dissolved and no lumps remain.

  2. Place the saucepan

    Place the saucepan over medium heat. Stir constantly. As the mixture heats up, it will begin to thicken and turn from milky white to translucent and gelatinous.

    5 min

  3. Continue to stir vigorously

    Continue to stir vigorously for another 2-3 minutes once translucent to ensure it is fully cooked and has developed a stretchy, bouncy texture. Remove from heat.

    3 min

  4. Prepare a bowl of ice water

    Prepare a bowl of ice water. Using a wet spoon or clean wet hands, pinch off bite-sized pieces of the hot mochi and drop them directly into the ice water to cool and set.

    10 min

  5. Drain the mochi pieces well

    Drain the mochi pieces well. Spread the toasted soybean flour (kinako) on a tray and roll the mochi pieces in it until evenly coated.

  6. Serve immediately in small bowls, drizzled

    Serve immediately in small bowls, drizzled with black sugar syrup (kuromitsu) if desired.

A little kitchen wisdom

Warabimochi is best enjoyed on the day it is made. Avoid long refrigeration as the starch will turn opaque and lose its characteristic chewiness. If it hardens, you can briefly plunge it into boiling water for 30 seconds to restore texture.

What you'll need

SaucepanWhiskWooden spatulaMixing bowlTray
Keep the good going

For now. And for later.

Make it ahead

Best made fresh. Can be stored at room temperature for up to 4 hours.

Store & enjoy

Store in a cool place covered with a damp cloth. Do not refrigerate as it becomes tough. If it becomes hard, steam for 1 minute or dip in boiling water briefly.

Allergens

Contains soy.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Warabimochi (Chilled Japanese Bracken Starch Mochi)
Step 1 of 6

Combine the bracken starch, sugar, and water

In a medium saucepan, combine the bracken starch, sugar, and water. Stir well with a whisk or wooden spatula until the starch is completely dissolved and no lumps remain.