How to Make Warabi Mochi [With Homemade Kuromitsu Syrup Recipe]

[@SudachiRecipes]

🖨 PRINT FULL RECIPE: sudachirecipes.com/warabi-mochi/ 📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba 🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na 📌 RECIPE DETAILS: ⏰ Time: 1 hour 15 mins 👥 Servings: 4 🥕 Ingredients: WARABI MOCHI - 50g warabiko (or starch alternative) - 3 tbsp (approx 30g) caster sugar - 250ml water KINAKO POWDER - 2 tbsp kinako powder - 2 tbsp caster sugar - 1 pinch salt KUROMITSU (BLACK SUGAR SYRUP) - 25g muscovado sugar - 25g caster sugar - 50ml water 📖 FULL RECIPE & INSTRUCTIONS WITH TIPS Website: sudachirecipes.com/warabi-mochi/

[@ladygravenly]

I'm so glad I've found your channel! Thank you for your clear and precise explanations. ♡♡♡

[@SudachiRecipes]

You're welcome! Thank you for your kind words, I'm glad you found my channel too! Thanks for watching :)

[@Mobvie]

Cool Video! and I hope my comment will also help anyone, because it helps me when I did it, you just need to pour a lot powder above the mochi, so when you slice it, the powder will cover the part that got sliced.. so it wont sticky to pull the knife from the mochi but you need a lot of powder, that's the disadvantage, but soy bean powder would be cheap for this way..

[@SudachiRecipes]

Thank you for sharing! Wetting the knife with water also helps prevent the knife from sticking :) Thanks for watching!

[@joimarise]

Thank you for the recipe! I will definitely try to make this soon!!!

[@SudachiRecipes]

You're welcome! Hope you enjoy the recipe, thanks for watching!

[@YewNayVerse]

The non melting is probably because of dextrose, I know they have "new snow" sugar with that as the main ingredient with a few additives. Amounts would be different, but it doesn't melt in water or the fridge which would probably help a lot

[@bintururong]

Looks delicious! I hope I'll be able to get the ingredients so I can try to make it at home 😊

[@SudachiRecipes]

Thank you! I hope so too :)

[@chuhusuu1]

Thank you for sharing your recipe and helpful tips!

[@SudachiRecipes]

Thank you for watching the video! :)

[@Mattnoerz]

looks so good. thank you

[@SudachiRecipes]

Thank you so much!

[@islowjammz]

Love the sauce pan! Could I ask where you got it from/brand?

[@SudachiRecipes]

Thank you! I cannot remember the exact brand, but this type of saucepan is called "Yukihira Nabe"!

[@arifinadryansyah4931]

can use water chestnut starch?

[@sywa034]

Thank you for the recipe! 😄 keep up with the good work!

[@SudachiRecipes]

Thank you! :)

[@hafizamarkali5144]

I love warabi mochi drink..where they put warabi mochi pieces in the green tea latte n top with fresh cream..

[@SudachiRecipes]

Me too!

[@123luke8]

Thank

[@mr.sushimikeexperiment520]

You are awesome thank you and I will make this in Malibu for my kiddos

[@SudachiRecipes]

Thank you so much! I hope your kids enjoy it!

[@diaridi]

I love warabi mochi with syrup. Is it okay to opt the sugar in kinako powder. I’m worried if its too sweet for my liking as it will be eaten with the syrup? Or does the sugar can never be opted out at all?

[@SudachiRecipes]

Sure, you can leave out the sugar in the kinako powder. I personally find it a bit plain without the sugar, but it depends on your personal preference. Maybe you can test one piece of warabi mochi with the unsweetened kinako powder and see what you think. You can always add a tiny bit of sugar afterwards if you think it needs it. Hope you enjoy the recipe!

[@diaridi]

@@SudachiRecipes thank you! 😍

[@Kakashi-Usagi]

When I was in Japan I had cabbage with a miso dressing in an Izakaya - it was so delicious! They gave us them like for the table like you'd get bread in the west. Do you have any idea what it was/how it was made? I've been trying to find it to recreate it for years 😭

[@SudachiRecipes]

Hi! Thank you for your question! The dish you had was probably "yamitsuki cabbage" (which means "addictive cabbage") and is served at many Izakaya's. Every restaurant has their own spin on it, some just sprinkle it with salt and sesame oil, others have their own special dressing which sounds like what you had. I have a recipe for yamitsuki cabbage on my blog but its not miso flavoured. Did the one you have look something like this? oceans-nadia.com/user/13780/recipe/374415

[@ya2a16]

Can I use corn starch ?!

[@SudachiRecipes]

I tried it with cornstarch and it wasn't very nice. For best results real warabiko should be used, tapioca starch is the next best thing and then potato starch comes third. Hope that helps!

[@ya2a16]

@@SudachiRecipes thank you very much for feed back , I enjoy watching it even I haven’t tried yet 🙂

[@AeriyaValkyrja]

How do you make it super soft I tried it one time in matcha latte and it was super soft and could go through a straw

[@SudachiRecipes]

It's naturally very soft and putting it in a latte would definitely make it softer. You just need to cut it up small enough to go through the straw. Warabi mochi drink is popular in Japan recently, I'll try and make a recipe in the future :)

[@AeriyaValkyrja]

@@SudachiRecipes Please do! It was sooo good when I tried it in Nagoya!

[@aimanpandabox]

I really have a problem with it sticking on the wrapper. Is sprinkle the water one of the hacks?

[@SudachiRecipes]

Hi! Yes a sprinkle of water does help prevent sticking, however if it is too sticky and unmanageable, it might just mean you need to cook it for longer. Hope this helps!

[@RabiatulAdawiyah-w5m]

can I replace the water with milk ??

[@SudachiRecipes]

I haven't tried it myself so I'm not sure, but in theory it should work as long as you don't let the milk boil. Good luck and thanks for watching!

[@delaneydallas]

This is awesome! I just visited Japan and fell in love with coffee warabimochi from Seven Eleven. Haha Would you make that by substituting cold coffee for the water and skipping the coating and syrup? I wonder if it would need more sugar to offset the bitter coffee... Thanks for sharing!

[@SudachiRecipes]

Thank you! To make it coffee flavoured, I think you're right! Just substitute the water for black coffee, sweeten it to your liking and then cook it in the pan with the warabiko or tapioca starch. You would need to let the coffee cool down before mixing the starch otherwise it will clump together, but otherwise I think it would work just fine! Maybe instead of syrup you could use condensed milk or cream, and instead of kinako you could try cocoa powder to make it mocha style. I don't know if it will taste similar to the one from seven eleven, but there are lots of things you could try and it sounds like a fun experiment. Let me know if you try it out! :)

[@delaneydallas]

Ohhh That sounds amazing! Thanks for all the great ideas!

[@delaneydallas]

I gave it a try! I used tapioca starch and a heaping teaspoon of instant espresso powder in the water, plus the normal amount of sugar. It's good, but I'd like to try again with warabiko and more coffee and sugar. Using tapioca, the texture was halfway between warabi mochi and boba. Haha Also, the cocoa sugar coating is great but it melts into the mochi very quickly and turns into a wet mess. I'll have to purchase warabiko online and keep experimenting! Thanks again for the suggestions.

[@sylvanaswindrunner5017]

thanks a lot

[@SudachiRecipes]

You're welcome! Thanks for watching :)

[@sswchan247]

i try with your recipe but the texture seems very mushy and not elastic, i dont know whats wrong...

[@SudachiRecipes]

Hi, sorry to hear that. If it's mushy I think it needs to be cooked for longer. Cook it until stretchy and there is no more white showing. Good luck!

[@monochromeproudaction9856]

in INDONESIA we call it CENIL .. more colorfull