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Cooking Therapy | Warabimochi
On my second attempt, I not only nailed the perfect shape but also delved into experimenting with various flavors: soybean, matcha, black sesame, and a blend of soybean and black sesame.
Where to buy
Bracken Flour 🛒 @irohamart
Kinako Powder 🛒 @irohamart and @donkisg
Okinawa Brown Syrup 🛒 @meidiya.sg Supermarket @greatworldcity
This is the recipe I share previously and you may find the step by step Video
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!
#chrizelyn #chrizelynkitchen #chrizelynx #homecooking #Recipe #cookathome #homecook #howtoprepare #warabimochi