Sweet Bracken Jelly Cubes — Warabi Mochi
A Japanese summer classic, bracken starch jelly cubes dusted in sweet roasted soybean flour and drizzled with black sugar syrup.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix kinako and icing sugar together in a shallow dish. Lightly dampen a shallow tray with water and set aside.
Simmer
Combine warabi mochi powder, sugar, and water in a medium saucepan. Whisk until completely smooth with no lumps. Cook over medium heat, stirring constantly with a silicone spatula for 8–10 minutes until the mixture thickens dramatically, turns translucent, and pulls away from the sides of the pan in a cohesive mass.
Rest
Pour the mixture immediately into the dampened tray and smooth the surface. Cool at room temperature for 15 minutes until set and firm enough to cut; do not refrigerate.
Finish
Cut the set warabi mochi into 3cm cubes using a wet knife or wet scissors. Toss cubes in the kinako mixture until evenly coated on all sides.
Plate
Divide coated cubes into two bowls, drizzle kuromitsu generously over the top, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.