Recipe of Favorite Katakuriko Matcha Warabi Mochi

Katakuriko Matcha Warabi Mochi Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Combine katakuriko, sugar, and boiling water in a heatproof bowl, then mix well until smooth. Stir with a moistened spoon. 抹茶を使った夏の和菓子です。 片栗粉で作るので、とっても簡単に作ることが出来ます。 もちろん、本物のようにはいきませんが、作りたてはもっちりして美味しいです。 笹の葉で包むと少しだけ、美味しさupするような気がします^^ チャンネル登録おねがいします♪.

Here is the best “Katakuriko Matcha Warabi Mochi” recipe we have found until now. This is gonna really delicious.

Ingredients of Katakuriko Matcha Warabi Mochi

1. It’s 300 ml of Water.
2. It’s 1 tsp of Matcha.
3. Take 4 of and 1/2 teaspoons Katakuriko.
4. You need 2 tbsp of Sugar.
5. It’s of Optional.
6. Prepare 2 tbsp of Kinako.
7. Make ready 2 tbsp of Sugar.

Today, I made matcha warabi mochi (わらび餅), a traditional Japanese mochi dessert and coated with kinako, roasted soy bean flour.It had delicious rich kinako taste and slightly bitter from matcha powder.Obviously, it was the best warabi mochi I've ever had!Warabi Mochi: My favorite kind of Japanese mochi, dusted with delicious kinako (roasted soy powder)!

Katakuriko Matcha Warabi Mochi step by step

1. Put all the ingredients into a pot, and stir until the mixture has hardened so that it can be lifted from the pot..
2. Put the mixture from Step 1 in a dish and chill (small obento boxes work perfectly.) Once it cools, chill in the refrigerator..
3. Cut into bite-sized pieces..
4. Mix the combined kinako and sugar, sprinkle on top of the mochi, then serve..

To serve, place matcha-kinako mixture on a plate.Place the mochi on top and toss to coat.Drizzle with a bit of syrup, if desired.

We had our first taste of warabi mochi on the basement floor of the Tokyu department store in Shibuya, Tokyo.If none are available, you can substitute katakuriko (potato starch), which.Warabimochi (蕨餅, warabi-mochi) is a jelly-like confection made from Bracken starch and covered or dipped in kinako (sweet toasted soybean flour).It differs from true mochi made from glutinous rice.It is popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks.