Make Authentic Matcha Warabi Mochi In 30 Minutes
Way yummier than many store-bought versions in Singapore.
We’ve shared our recipe for a modern Singaporean take on the Japanese warabi mochi (bracken starch dumplings), kissed with smoky gula melaka. Now, here’s a traditional one, where the kinako powder (soybean flour) topping is tossed with a good hit of matcha powder, giving the jelly-like dumplings a lovely grassy, earthy hit. Use the best quality green tea powder you can find, since it’ll coat the entire dessert. We daresay these soft, wobbly beauties are superior to many store-bought versions in Singapore. Best of all, they’re so quick to put together once you’ve gathered all the ingredients — even noobs will probably take about half an hour or so to whip up some. But be warned that if you're caffeine-sensitive, eating this in the evening might keep you awake well past your bedtime.
Matcha Warabi Mochi Recipe
Serves 1-2 pax
Ingredients:
25g bracken starch
1 tsp matcha powder
1.5 tbsp caster sugar
200ml water
For dusting:
10g matcha powder
20g kinako flour
brown sugar syrup, for drizzling (optional)*
Method:
1. Prepare a large bowl of ice-cold water. Set aside.
2. Place the bracken starch, matcha, sugar and water in a medium saucepan.
3. Place saucepan over medium heat and bring the contents to a boil, stirring constantly.
4. Lower the heat and keep stirring for 3 minutes, or until the mixture is thick and uniformly cloudy.
5. Remove pan from the heat and using a dessert spoon, scoop spoonsful of the mixture into the bowl of cold water.
6. Remove the chunks of warabi mochi from the water and place onto a wide, shallow plate. Refrigerate for about 10 minutes or up to an hour, uncovered.
7. Place matcha powder and kinako flour in a small bowl. Whisk to combine.
8. To serve, place matcha-kinako mixture on a plate. Place the mochi on top and toss to coat. Drizzle with a bit of syrup, if desired. Eat immediately.
*To make brown sugar syrup, place 150g of dark brown sugar in a pan with 100ml of water. Bring to a slow boil over medium heat on a stove and stir till the sugar dissolves completely.
Photos: Alvin Teo
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