From week theme : Osaka’s Takoyaki and Beyond
🍵🍡🇯🇵 Boldly explore Osaka’s Takoyaki and Beyond with our Matcha Warabi Mochi!
Indulge in these jelly-like mochi treats dusted with bitter matcha powder, offering a quintessentially Japanese dessert experience.
🥣 Ingredients:
– 100g warabi starch (bracken starch)
– 500ml water
– 80g sugar
– Matcha powder for dusting
– Optional: kinako (roasted soybean flour) for a nuttier taste
🧑🍳 Preparation:
1. In a medium pot, mix warabi starch with water until fully dissolved.
2. Add sugar and cook over medium heat, stirring constantly until the mixture thickens and turns translucent.
3. Pour into a square flat container and let it cool until set.
4. Once set, cut into bite-sized cubes and roll them in matcha powder (or kinako) to coat.
5. Arrange elegantly on a black plate, with a hint of tradition—a matcha whisk beside it.
😅 Bonus:
Did you know? Warabi mochi isn’t technically mochi but gets its name from its similar texture. It’s like a jelly dessert impostor—deliciously deceptive!
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Adjust the recipe according to the ingredients available. The ingredients shown in the photograph may also vary. This is just a presentation suggestion. Enjoy your meal and have fun!
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