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Warabi Mochi

Warabi Mochi


1. Warabi mochi powder/ Bracken Starch100g
2. Water    
400 - 450ml
3. Sugar / Brown Sugar                             100g
4. Toppings – Kinako      50g
5. Optional – Kuromitsu (Black Sugar Syrup)



  1. Sprinkle & spread Kinako powder on a flat baking tray.
  2. In a mixing bowl, combine Warabi Mochi premix, sugar & water. Mix them together until dissolved and no lumps. 
  3. Place mixture over medium heat in a pan until it starts to boil, then reduce heat then stir constantly for 5-10 minutes until mixture becomes transparent and thick. 
  4. Ensure mixture does not overburnt. 
  5. Remove the mochi and place it on the spread of Kinako Powder. 
  6. Sprinkle more Kinako Powder on top of Mochi and keep in the refrigerator for 20 mins. 
  7. Finished Warabi Mochi is usually not sticky.
  8. Cut to desired liking or size and enjoy

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