Milk Warabi Mochi (Japanese Sweets)
Milk Warabi Mochi (Japanese Sweets)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, milk warabi mochi (japanese sweets). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Milk Warabi Mochi (Japanese Sweets) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Milk Warabi Mochi (Japanese Sweets) is something that I’ve loved my whole life. They are nice and they look fantastic.

Put Tapioca powder, sugar and milk in a pot. Boil on high heat and stirring. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. I usually spend my summers in Japan with my children, and that's when they explore new Japanese foods that are not always available in the SF Bay Area.

To begin with this recipe, we must first prepare a few components. You can cook milk warabi mochi (japanese sweets) using 7 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Milk Warabi Mochi (Japanese Sweets):
  1. Get 50 grams Tapioca Powder (Sago Powder)
  2. Get 50 grams Unrefined raw cane sugar
  3. Get 300 ml Milk
  4. Make ready As needed Soybean powder
  5. Prepare <Kuromitsu (Black Sun weet Sauce)>
  6. Take 50 grams Brown cane sugar
  7. Prepare 1.5 tbsp Water

Very popular in hot weather in Japan. Amid the extraordinary spread of edible goods — sweet, savory and in between, fresh, dried, hot, cold — was a little stand from which a lady was. Warabi mochi is called "mochi" for the same reason that Pop Tarts get to be called "toaster pastries". I really like warabi mochi because I like kinako and the distinctive mitsu syrup.

Instructions to make Milk Warabi Mochi (Japanese Sweets):
  1. Put Tapioca powder, sugar and milk in a pot. Mix it well.
  2. Boil on high heat and stirring.
  3. Stop the fire if the bottom of the pan starts to harden.
  4. Mix the whole thoroughly with residual heat.
  5. Place it on metal vat.
  6. Wrap the vat and cool it in refrigerator. (I used ice packs too.)
  7. When the warabi Mochi become cools, cover the surface of whole by soybean powder.
  8. Cut it bite size.
  9. Sprinkle soybean powder again.
  10. Serve on a dish.
  11. If you like “Kuromitsu”, put down it as needed.
  12. How to make “Kuromitsu”.
  13. Put Brawn sugar and water in a Heat resistant bowl. Mix it well.
  14. Lap the bowl which open both ends a little. Heat in a microwave for 1 minute.
  15. Mix it well.
  16. Tapioca Powder (Sago Powder) SG$0.9/500g at FairPrice
  17. Taikoo Unrefined cane sugar-raw $2.70/350g at FairPrice
  18. Soybean Powder SG$5.6/500g at Sheng Shong. (I think you can find soybean powder at DAISO, $2/pck)
  19. Meiji pasteurized fresh milk SG$5.95/2L at FairPrice, Coldstrage, Sheng Shiog etc

Warabi mochi is called "mochi" for the same reason that Pop Tarts get to be called "toaster pastries". I really like warabi mochi because I like kinako and the distinctive mitsu syrup. They're actually quite sweet despite their "healthy Japanese sweet" appearance. Warabi mochi is made by dissolving sugar and the starch from warabi bracken (a type of edible fern) in water, letting it This is a very simple recipe, yet the dessert it makes is sweet, subtly nutty, and has a deliciously chewy texture. See more ideas about Mochi, Japanese sweets, Wagashi.

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