Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, milk warabi mochi (japanese sweets). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Milk Warabi Mochi (Japanese Sweets) is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Milk Warabi Mochi (Japanese Sweets) is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Milk Warabi Mochi (Japanese Sweets):

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

Mochi Sweets - Nguyễn Đình Chiểu. Warabimochi (蕨餅, warabi-mochi?) is a jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It differs from true mochi made from glutinous rice. It is popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks.

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

It differs from true mochi made from glutinous rice. It is popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks. See more ideas about Mochi, Japanese sweets, Wagashi. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. This tasty recipe includes mochiko flour, coconut milk, milk.

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