Warabimochi with Kuromitsu
Servings: 4
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Ingredients
- 1/3 cup Warabi mochiko starch 80g
- 2 tbsp sugar
- 2 cups water
Kuromitsu
- 1 tbsp molasses
- 1/4 cup sugar
- 1/4 cup water
Kinako Topping
- 3 tbsp kinako
- 3 tbsp sugar
Instructions
- Combine Warabi mochiko starch, sugar, and water in a pot. Cook at high heat, stirring constantly. When the mixture starts getting lumpy, turn down the heat to medium, and continue cooking and stirring until it becomes thick and translucent.
- Moisten a small baking sheet with water, and transfer the hot warabi mochi mixture to a baking sheet. Spread a little, let cool to room temperature, and refrigerate for 1 hour.
- For Kuromitsu sauce, combine all the ingredients in a small pot. Let boil for 3 minutes or until very slightly thickened. It will thicken further when completely cooled.
- Mix Kinako soy powder and sugar together.
- Right before serving, cut the warabi mochi into squares, coat with the kinako mixture, and top with Kuromitsu.