Matcha Matcha Warabi Mochi is a soft, jiggly, jelly-like Japanese dessert made from tapioca starch and infused with earthy matcha flavor. Coated in a delicate blend of kinako (roasted soybean powder), matcha, and powdered sugar, and served with a drizzle of rich, dark kuromitsu syrup, this chilled treat is light, refreshing, and deeply satisfying.
Why You’ll Love This Recipe
- Unique texture: Unlike traditional mochi, warabi mochi has a soft, bouncy, jelly-like consistency that melts in your mouth.
- No baking required: A stovetop dessert that’s easy to make without the need for an oven.
- Delicate matcha flavor: Balanced by the nutty notes of kinako and the caramel sweetness of kuromitsu syrup.
- Naturally gluten-free and plant-based: Perfect for a variety of dietary needs.
- Cooling and refreshing: Best enjoyed chilled, making it an ideal dessert for warmer weather or light endings to meals.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Mochi:
- tapioca starch
- granulated sugar
- water
For the Kuromitsu Syrup:
- dark brown sugar
- water
For the Dusting Powder:
- kinako (roasted soybean powder) or injeolmi powder
- matcha powder
- powdered sugar
Directions
- In a medium saucepan, whisk together the tapioca starch, granulated sugar, and water until fully dissolved with no lumps.
- Set the pan over low to medium heat and stir continuously with a rubber spatula. The mixture will slowly thicken and turn translucent, taking about 10 minutes.
- Once the mixture is fully gelatinized and smooth, pour it into a lightly oiled dish (approximately 14×18 cm). Smooth the surface evenly.
- Cover and refrigerate the mochi for at least 3 hours or overnight until set.
- While the mochi is chilling, prepare the kuromitsu syrup. Combine dark brown sugar and water in a small saucepan and simmer over low heat until slightly thickened and syrupy. Cool completely and refrigerate.
- In a small bowl, combine kinako, matcha powder, and powdered sugar. Mix thoroughly and sift some onto a clean cutting board or tray.
- Once set, unmold the warabi mochi onto the prepared powder and sift more powder over the top.
- Use a knife or dough cutter to slice the mochi into bite-sized cubes.
- Roll each cube in the remaining powder until evenly coated.
- Serve the matcha warabi mochi cold with a generous drizzle of chilled kuromitsu syrup. Enjoy immediately.
Servings and timing
- Prep Time: 15 minutes
- Additional Time: 20 minutes (active), 3 hours (chilling)
- Total Time: 35 minutes (plus chilling)
- Servings: 4 servings
- Calories: Approximately 160 kcal per serving
Variations
- Plain version: Omit the matcha from the coating for a classic kinako warabi mochi.
- Yuzu twist: Add a splash of yuzu juice or zest to the syrup for a citrusy note.
- Coconut flavor: Mix in a tablespoon of coconut milk to the mochi base for subtle richness.
- Black sesame coating: Replace kinako with finely ground black sesame powder for a nutty, dramatic alternative.
- Agar-based version: Substitute part of the starch with agar for a firmer jelly texture.
Storage/Reheating
- Storage: Store leftover warabi mochi in an airtight container in the refrigerator for up to 2 days. The texture is best within the first 24 hours.
- Avoid reheating: Warabi mochi is meant to be served cold. Do not reheat, as it may alter the texture.
- Syrup storage: Store any leftover kuromitsu syrup separately in a sealed jar in the fridge for up to 1 week.
FAQs
What is the difference between warabi mochi and regular mochi?
Warabi mochi is made with starch (traditionally bracken or tapioca starch), not glutinous rice, giving it a soft, jelly-like texture rather than the chewy texture of traditional mochi.
Can I use cornstarch instead of tapioca starch?
Tapioca starch is preferred for its clear, elastic quality, but cornstarch can be used in a pinch. The texture will be slightly less translucent and more pudding-like.
What is kinako and where can I find it?
Kinako is roasted soybean flour commonly used in Japanese sweets. It can be found in Asian grocery stores or online.
Is warabi mochi gluten-free?
Yes, as it uses starch and no wheat-based flour, this dessert is naturally gluten-free.
Can I prepare the mochi mixture in advance?
You can prepare and refrigerate the mochi base the night before serving. Dust and cut just before serving to retain the best texture.
What does kuromitsu taste like?
Kuromitsu is a Japanese black sugar syrup with a rich, molasses-like flavor that adds depth and sweetness to desserts.
Can I use honey or maple syrup instead of kuromitsu?
Yes, both can be used as alternatives, but the flavor will be slightly different. Kuromitsu has a deeper, more caramelized profile.
How do I keep the mochi from sticking?
Using plenty of kinako or dusting powder when cutting and coating will prevent the mochi from sticking to surfaces and hands.
Can I freeze warabi mochi?
Freezing is not recommended as it will drastically alter the texture and may cause weeping upon thawing.
Is this dessert very sweet?
It’s mildly sweet overall, with most of the sweetness coming from the syrup and the dusting powder, making it a light and balanced dessert.
Conclusion
Matcha Warabi Mochi is a delicately flavored, visually striking dessert that brings together the best of Japanese confections: a tender, jelly-like texture, a bitter-sweet matcha finish, and a nutty, earthy coating. Whether served as a cooling summer dessert or an elegant treat for guests, this refreshing and unique dish is sure to leave a lasting impression with its subtle complexity and minimalist charm.Mochi
PrintMatcha Warabi Mochi
Soft, jiggly Matcha Warabi Mochi made from tapioca starch, coated in a fragrant matcha-kinako powder, and served with a rich brown sugar kuromitsu syrup. A refreshing and gluten-free Japanese summer dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
- For the Mochi:
- 100g tapioca starch
- 45g granulated sugar (3 tablespoons)
- 450g water
- For the Kuromitsu Syrup:
- 45g dark brown sugar
- 120g water
- For the Dusting Powder:
- 30g kinako (roasted soybean powder) or injeolmi powder
- 8g matcha powder
- 8g powdered sugar
Instructions
- In a medium saucepan, combine tapioca starch, granulated sugar, and water. Stir with a rubber spatula until smooth and lump-free.
- Place the pan over low to medium heat, stirring constantly. Cook for about 10 minutes until the mixture becomes thick, glossy, and translucent.
- Pour the mochi into a lightly oiled 14×18 cm dish. Smooth the surface, cover, and refrigerate for at least 3 hours or overnight until fully set.
- For the kuromitsu syrup, simmer dark brown sugar and water in a small saucepan over low heat until slightly thickened. Cool completely in the fridge.
- In a small bowl, mix kinako, matcha powder, and powdered sugar. Sift some of the powder onto a clean cutting board or tray.
- Unmold the mochi and place it on the dusted surface. Sift more powder over the top, then cut into bite-sized cubes.
- Roll each cube in additional powder until fully coated.
- Serve cold with a generous drizzle of the chilled kuromitsu syrup.
Notes
- Use a rubber spatula for stirring to prevent sticking and ensure even texture.
- Kinako can be substituted with injeolmi powder if unavailable.
- Warabi mochi is best enjoyed the same day as it may lose texture after extended refrigeration.
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 15g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg