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Warabi Mochi Recipe: How to Make Japanese Warabi Mochi

Written by MasterClass

Last updated: Nov 8, 2024 • 1 min read

Learn how to make warabi mochi, a jelly-like mochi that is popular in Japan’s Kansai region and Okinawa.

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What Is Warabi Mochi?

Warabi is the Japanese name for bracken, a type of fern. Warabi mochi is made from starch produced from the bracken root, which gives warabi mochi its unique jelly-like texture. In contrast, mochi made from pounded glutinous rice have a chewy texture. A dusting of kinako (soybean flour) adds a nutty flavor to warabi mochi. Popular in the summertime, warabi mochi are commonly served chilled and topped with kuromitsu (brown sugar syrup).

What Is Bracken Starch?

Bracken starch is a flavorless substance made from the rhizome—the subterranean plant stem—of common bracken. The rhizome contains about five percent starch, which is extracted to make hon warabiko (pure bracken starch). Hon warabiko is brown in color and sold as small, highly perishable, clay-like clumps of starch that must be stored at room temperature. As an alternative to pricey hon warabiko, many Japanese stores offer warabi mochiko made from tapioca starch or sweet potato starch.

Classic Warabi Mochi Recipe

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makes

2

prep time

20 min

total time

35 min

cook time

15 min

Ingredients

  1. 1

    In a small saucepan over medium heat, combine brown sugar with ¼ cup water to make the brown sugar syrup.

  2. 2

    Bring to a boil, stirring constantly with a wooden spatula or spoon until sugar completely dissolves.

  3. 3

    Transfer to a bowl to cool to room temperature.

  4. 4

    To make the warabi mochi, prepare a large bowl of ice-cold water.

  5. 5

    In a medium saucepan, whisk together warabi starch, sugar, and 1 cup water into a uniform batter.

  6. 6

    Place saucepan over medium-low heat, stirring continuously until the mixture thickens and becomes transparent.

  7. 7

    Scrape the mixture into the bowl of ice water. Use your hands to squeeze and pinch off small pieces of the dough, keeping each piece submerged in the bowl of cold water until ready to serve.

  8. 8

    Strain the warabi mochi into a shallow bowl.

  9. 9

    Sprinkle the warabi mochi with a generous amount of nutty soybean flour and drizzle with brown sugar syrup.

  10. 10

    Use a dessert spoon to serve warabi mochi immediately.

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