Milk Warabi Mochi (Japanese Sweets)
Milk Warabi Mochi (Japanese Sweets)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, milk warabi mochi (japanese sweets). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Milk Warabi Mochi (Japanese Sweets) is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Milk Warabi Mochi (Japanese Sweets) is something that I have loved my whole life.

Put Tapioca powder, sugar and milk in a pot. Boil on high heat and stirring. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup.

To begin with this recipe, we have to first prepare a few ingredients. You can have milk warabi mochi (japanese sweets) using 7 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Milk Warabi Mochi (Japanese Sweets):
  1. Prepare 50 grams Tapioca Powder (Sago Powder)
  2. Take 50 grams Unrefined raw cane sugar
  3. Make ready 300 ml Milk
  4. Make ready As needed Soybean powder
  5. Make ready <Kuromitsu (Black Sun weet Sauce)>
  6. Make ready 50 grams Brown cane sugar
  7. Make ready 1.5 tbsp Water

This is a very simple recipe, yet the dessert it makes is sweet, subtly nutty, and has a deliciously chewy texture. Warabi Mochi: My favorite kind of Japanese mochi, dusted with delicious kinako (roasted soy powder)! Very popular in hot weather in Japan. Amid the extraordinary spread of edible goods — sweet, savory and in between, fresh, dried, hot, cold — was a little stand from which a lady was.

Steps to make Milk Warabi Mochi (Japanese Sweets):
  1. Put Tapioca powder, sugar and milk in a pot. Mix it well.
  2. Boil on high heat and stirring.
  3. Stop the fire if the bottom of the pan starts to harden.
  4. Mix the whole thoroughly with residual heat.
  5. Place it on metal vat.
  6. Wrap the vat and cool it in refrigerator. (I used ice packs too.)
  7. When the warabi Mochi become cools, cover the surface of whole by soybean powder.
  8. Cut it bite size.
  9. Sprinkle soybean powder again.
  10. Serve on a dish.
  11. If you like “Kuromitsu”, put down it as needed.
  12. How to make “Kuromitsu”.
  13. Put Brawn sugar and water in a Heat resistant bowl. Mix it well.
  14. Lap the bowl which open both ends a little. Heat in a microwave for 1 minute.
  15. Mix it well.
  16. Tapioca Powder (Sago Powder) SG$0.9/500g at FairPrice
  17. Taikoo Unrefined cane sugar-raw $2.70/350g at FairPrice
  18. Soybean Powder SG$5.6/500g at Sheng Shong. (I think you can find soybean powder at DAISO, $2/pck)
  19. Meiji pasteurized fresh milk SG$5.95/2L at FairPrice, Coldstrage, Sheng Shiog etc

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. See more ideas about Mochi, Japanese sweets, Wagashi. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup.

So that is going to wrap this up for this exceptional food milk warabi mochi (japanese sweets) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!