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Warabi mochi is a chilled Traditional Japanese mochi made from bracken starch that is either dipped or covered in kinako (soybean flour) and drizzled with some kuromitsu syrup (black sugar syrup). It is slightly less chewy as compared to mochi made from glutinous rice, yet it is equally yummy.
1. Sprinkle baking tray or a large plate with some kinako (soybean flour).
2. In a medium saucepan, combine the bracken starch, water and sugar and mix it all together (recommend using a wooden spoon/spatula)
3. Bring it to a boil on medium heat, stirring occasionally. As it starts to boil, reduce the heat and stir consistently till the mixture becomes thick and translucent.
4. Remove saucepan from heat and transfer mochi mixture into your baking tray (or large plate) covered with kinanko. Lightly shape the mochi mixture flat.
5. Using a sieve, sieve more kinanko on top of the mochi mixture, covering it. Let it cool in the refrigerator for about 30 minutes.
6. Cut the mochi into cubes of your desired size and toss the warabi mochi with more kinanko to prevent it from sticking to each other.