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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 50g of warabiko and 50g of brown sugar into a pot, add 220ml of water, and mix well with a silicone spatula until completely dissolved.
Watch out
Must stir well when adding water, otherwise the powder will clump and dissolve unevenly.
Place the pot on the stove, heat over low heat, and stir continuously until the mixture cooks into a translucent, chewy dough.
local_fire_departmentLow heatWatch out
Must use low heat throughout and stir constantly, otherwise the bottom will burn and clump.
Pour the cooked warabi mochi dough into a rectangular mold, and use a spatula to flatten and press it evenly.
Watch out
Flatten the dough while it is hot, otherwise it will harden and be difficult to shape after cooling.
Cover the surface of the mold with plastic wrap, press gently, and set aside to cool.
Watch out
Must cool completely before cutting, otherwise the texture will be too mushy to hold its shape.
Put 20g of roast soy bean powder and 5g of icing sugar into a bowl, and mix well with a spoon.
Watch out
Icing sugar must be well mixed with the soy bean powder, otherwise the sweetness will be unevenly distributed.
Remove the plastic wrap, invert the cooled warabi mochi onto a cutting board dusted with soy bean powder, sprinkle more soy bean powder on top, and cut into uniform small squares using a spatula.
Watch out
Must dust the cutting board and tool with enough soy bean powder to prevent sticking, otherwise the mochi will stick and fail to cut properly.
Use chopsticks to pick up the cut warabi mochi pieces one by one, arrange them neatly on a green plate, and serve.
Watch out
Handle gently when picking up to avoid damaging the shape of the mochi.
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