Frankly, we were more than a little surprised by how easy it is to make warabi mochi (bracken starch dumplings), that wobbly Japanese summer treat coated in nutty kinako (soybean flour). We imagined it to be the domain of Japanese wagashi artisans, and not your average home cook. But once we got the correct ratio of starch to water to yield the extra jiggly texture we were looking for, the rest was a walk in the park. The hardest thing about this recipe was going to the supermarket to find the bracken starch integral to making this dessert. Pro tip: It’s available at Japanese supermarkets like Isetan Scotts and Meidi-Ya. So is the kinako, which can typically be found on the same shelf.