‘Warabi Mochi’ is made with ‘Warabi’ (Bracken) starch flour and it is similar to ‘Kuzu Mochi’ which is made with ‘Kuzu’ starch flour. Those rare starch flours are not available for many of us, even in Japan. People make these sweets using some substitutes such as Potato Starch, that is widely available. Today I added Matcha Powder to it. I like to eat these ‘Matcha Warabi Mochi’ with ‘Tsubu-an’ (Sweet Azuki Paste). You might be interested in ‘Vegetarian Matcha Jelly’, too.
3 tablespoons Potato Starch *firmly packed
2 tablespoons Sugar
1 teaspoon Matcha Powder
1 cup Warm Water *250ml
Iced Water to cool
‘Tsubu-an’ (Sweet Azuki Paste)
Kinako (Grourd Roasted Soy Beans)
- Combine Potato Starch, Sugar and Matcha Powder in a saucepan. Add Warm Water and mix well. Heat over medium heat, stirring constantly, until colour turns dark green and mixture is thick. Remove from the heat, but keep stirring for 20-30 seconds to let it firm up.
- Alternatively you can cook in microwave in medium power. Cooking time depends on your machine. I set my machine at 600W, cook 2 minutes, STIR UP very well, then cook 1 to 1 & 1/2 minutes and stir well.
- Prepare Water and Ice Cubes in a bowl. Using two wet spoons, drop 1 tablespoonful of the gooey paste-like mixture into the icy water. The mixture will instantly harden.
- Once cold and firm, drain well, and place in a serving bowl. Enjoy with Kinako (Grourd Roasted Soy Beans) and Muscovado Syrup. I strongly recommend to enjoy Matcha Warabi Mochi with ‘Tsubu-an’ (Sweet Azuki Paste).