Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, 10 minute tapioca flour warabi mochi!. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Combine the water, sugar, and tapioca (the ○ ingredients) in a pot. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. Believe it or not, it has almost no flavors - the only thing you taste is the sweet toasted soybean flour or kinako and the kuromitsu (黒蜜.
10 Minute Tapioca Flour Warabi Mochi! is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. 10 Minute Tapioca Flour Warabi Mochi! is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 10 minute tapioca flour warabi mochi! using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make 10 Minute Tapioca Flour Warabi Mochi!:
- Make ready 70 grams Tapioca flour
- Prepare 60 grams ○Sugar
- Make ready 150 ml ○Water
- Take 1 for cooling down the dough Ice water
- Take Toppings
- Get 1 Kinako
- Take 1 Brown sugar (or brown sugar syrup)
- Make ready 1 you may also substitute with jam, coconut milk, etc.
Make your own traditional Japanese dessert with this easy warabi mochi recipe. Warabi mochi is made by dissolving sugar and the starch from warabi bracken (a type of edible fern) in water, letting it set into a jelly-like mixture. Tapioca flour, or tapioca starch, is a popular, gluten-free flour, but there are several substitutes if you don't have it on hand. It's perhaps best known for the thick, chewy texture it lends to gluten-free.
Instructions to make 10 Minute Tapioca Flour Warabi Mochi!:
- Combine the water, sugar, and tapioca (the ○ ingredients) in a pot. Completely dissolve the tapioca and break down any lumps before turning on the heat.
- Set the stove to medium heat. With a wooden spatula, slowly mix all the ingredients together, being sure to scrape the bottom of the pot. Once the water becomes warm, set the heat to low and do not allow the mixture to come to a boil. Continuously stir the mixture, as the tapioca will gradually thicken, developing a glue-like consistency.
- Knead the paste well with the spatula and be careful not to let it burn by either lowering the heat or periodically removing the pot from the stove. Keep kneading for about 5 minutes until the mixture changes from a milky white colour into a translucent dough. When this becomes translucent and develops an elastic consistency, it will become quite firm and difficult to mix.
- Gather the dough together in the pot to form a ball. Once it has become translucent, transfer the ball of dough directly into the ice water. Flattening the dough in the ice water will allow the center of the dough to cool more quickly.
- Tear off bite-sized pieces of dough and gently form into balls.The center of the balls will be hot, so be careful not to burn yourself. Squeezing the dough between the base of your thumb and index finger, rather than using your fingertips, will allow you to cleanly tear off balls of dough. Drop into ice water and allow to fully cool.
- Gently drain the dough in a strainer, and finish by topping with a mixture of the kinako and brown sugar. This can even work well by using brown sugar syrup or a watered down version of your favourite jam, and will give it a Western-Japanese touch. Adding coconut milk will give it a tropical flair.
- If you are having difficulty cleanly tearing the dough, you can use a knife. If you are planning on making a large amount, it is better to make many small batches rather than making one large batch.
Tapioca flour is yet another healthy and gluten-free flour. This flour is useful when you are looking for a neutral tasting flour that has a shiny surface and smooth texture. Tapioca starch is just another name of tapioca flour: it's a soluble powder that is best used for thickening your gravies and soups. You can also use tapioca starch. Now, warabi mochi is often considered a summer treat because it's light and served cold, perfect for hot days when you don't have much of an appetite.
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