Recipe of Any-night-of-the-week Traditional Japanese Warabi Mochi with Potato Starch

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Easiest Way to Prepare Any-night-of-the-week Traditional Japanese Warabi Mochi with Potato Starch. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Traditional Japanese Warabi Mochi with Potato Starch, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Japanese Warabi Mochi with Potato Starch delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Traditional Japanese Warabi Mochi with Potato Starch is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Traditional Japanese Warabi Mochi with Potato Starch using 5 ingredients and 10 steps. Here is how you cook that.

I came up with this recipe when I didn't have warabi starch on hand. The longer the mixture is heated, the better the taste. If it isn't heated long enough, it will be too soft, but if you heat it too long, it will become too hard, so keep your eye on it! For 2 servings. Recipe by Yukinkoyuki

Ingredients and spices that need to be Take to make Traditional Japanese Warabi Mochi with Potato Starch:

1. 2 tbsp ●Katakuriko (potato starch flour)
2. 2 tbsp ●Sugar
3. 160 ml ●Water
4. 1 Kinako
5. 1 Brown sugar syrup or molasses (optional)

Instructions to make to make Traditional Japanese Warabi Mochi with Potato Starch

1. Prepare a bowl of cold water to be used later.
2. Place all of the ● ingredients into a pot and stir until the katakuriko (potato starch flour) and sugar has dissolved.
3. Heat on medium-low heat. Mix with a gentle scooping motion.
4. When the liquid becomes heavy and transparent, mix slowly to prevent burning.
5. As you continue mixing, the entire mixture will become viscous.
6. When it comes together and has gradually become more transparent, turn off the heat. The longer you heat the mixture, the better it'll taste (as it'll remove the unpleasant floury taste)!!
7. Bring the pot over to the faucet and pour water directly into the pot without letting the water directly touch the mixture.
8. Cut the mixture in the pot into bite-sized pieces. Cut it by forming your thumb and pointer finger into a ring and cutting it with that. (Refer to the picture).
9. As you cut each one, drop in the prepared bowl of cold water from Step 1.
10. Coat with kinako and they're complete. You could also pour molasses or brown sugar syrup on top!!

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So that is going to wrap this up for this exceptional food How to Make Speedy Traditional Japanese Warabi Mochi with Potato Starch. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!