Warabimochi Making: A Step-by-Step Adventure!

From a love-at-first-taste moment to a long quest, my journey with Warabimochi has been quite the adventure! Don Don Donki was my go-to for this indulgent treat, but oh, those small portions!

When I discovered ABC Cooking Studio Takashimaya include this in one of the class, I couldn't resist.

After the class, my mission began: the elusive search for bracken flour. It felt like a quest for a treasure map! After searching high and low, I finally stumbled upon bracken flour at Irohamart in Plaza Singapura , and let's just say my kitchen turned into a Warabimochi haven. My first attempt? A tasty success, though the cube shape eluded me – who knew it was this tricky? But fear not, round two is coming up, and I'm determined to master the elusive cube! Stay tuned for my next Warabimochi adventure!

Where to buy

Bracken Flour 🛒 Iroha Mart

Kinako Powder 🛒 Iroha Mart and DON DON DONKI Orchard Central

Okinawa Brown Syrup 🛒 MEIDI-YA Supermarket Great World

Ingredients

• 40g Bracken Flour (Warabi starch)

• 20g sugar

• 160ml water

• 1 Tsp Kinako (Soybean Powder) for dusting

• 1:1 Kinako and sugar for final coating

• Okinawa Brown Sugar (brown sugar syrup) for serving (optional)

Instructions

1. In a saucepan, mix the warabi starch and water thoroughly until the starch is completely dissolved.

2. Place the saucepan over medium heat and stir continuously until the mixture thickens to a translucent, jelly-like consistency. This usually takes around 5-7 minutes.

3. Once thickened, remove the saucepan from the heat and pour the mixture into a bowl. Spread it evenly and let it cool at room temperature for about 30 minutes or until set.

4. Once set, cut the Warabimochi into bite-sized pieces or desired shapes.

5. Coat the cut pieces in kinako (soybean flour) to prevent sticking.

6. Serve with brown sugar syrup for a traditional touch, if desired.

Enjoy your homemade Warabimochi!

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