This intriguing capture by @hkfoodtalk got our mind back to the first time we tried Matcha Warabimochi
Warabimochi (蕨餅 warabi-mochi) is a jelly-like confection made from bracken starch and normally covered or dipped in kinako (sweet toasted soybean flour) or Matcha. It differs from true mochi made from glutinous rice. It is popular in the summertime, especially in the Kansai region and Okinawa.
INGREDIENTS (for 4 people)
• 60g warabi powder (or corn starch)
• 2 tbs sugar
• 1 1/2 tbs matcha
• 300cc water
• Brown sugar syrup (pre-made, or you can make it yourself - see below)
• Soy flour (kinako)
1. Mix the matcha in a little hot water.
2. Put the warabi (or corn starch), sugar and matcha into a saucepan and mix well.
3. Add the water slowly, mixing with a wooden spatula so it all dissolves thoroughly.
4. Place on medium heat and keep stirring. When it begins to thicken, reduce to low heat until the paste turns transparent, keep mixing and turn off the heat. It’s important to knead the mixture well with your spatula!
5. While the mixture is still hot, use a wet spoon to scoop up bite-sized dumplings, and drop them into a bowl of ice water.
6. When the dumplings have cooled, drain off the water, arrange them in a bowl, sprinkle with Matcha powder and pour brown sugar syrup over them!
You can cool your dumplings in the fridge, too, but be sure to make it for less than an hour, otherwise they lose their lovely fresh texture. We prefer to use ice water.
To make brown sugar syrup:
• 100g brown cane sugar
• 100cc water
1. Put the sugar and water in a saucepan on medium-low heat until it begins to bubble.
2. Reduce to low heat, and heating gently scoop off any scum that appears. Once the syrup has thickened, take off the heat and cool.