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Matcha Warabi Mochi

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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.

Ingredients

Scale
  • 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

  1. In a medium saucepan, combine tapioca starch, granulated sugar, and water. Stir with a rubber spatula until smooth and lump-free.
  2. Place the pan over low to medium heat, stirring constantly. Cook for about 10 minutes until the mixture becomes thick, glossy, and translucent.
  3. 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.
  4. 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.
  5. In a small bowl, mix kinako, matcha powder, and powdered sugar. Sift some of the powder onto a clean cutting board or tray.
  6. Unmold the mochi and place it on the dusted surface. Sift more powder over the top, then cut into bite-sized cubes.
  7. Roll each cube in additional powder until fully coated.
  8. 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

Find it online: https://yumfoodusa.com/matcha-warabi-mochi/