Summer holiday half gone, it is already August.
It is not as hot as it gets in Japan, but we had some decent summer days in Northern Ireland. It is only about 23C to 25C, actually, but I do feel hot with this temperature nowadays. It is amazing how people get adjusted to the climate.
In those ‘hot’ days, I’d like to have cold desserts.
WARABI-MOCHI is one of my favourtite. It is a Japanese sweet tea time treat for summer time.
MOCHI is the word we describe sticky dumpling, often made with glutenous rice.
WARABI is a name of wild plant which produce certain type of starch, WARABI-KO (WARABI flour).
WARABI-MOCHI is a watery dumpling traditionally made of WARABI-KO, often served with KINAKO (soya bean powder+sugar) and KUROMITSU (molasses sauce).
(WARABI-MOCHI, it’s watery and bouncy, but doesn’t taste anything without sauce. )
Nowadays, most WARABI-MOCHI is made with a bit of WARABI-KO and mostly other type of starch, as real WARABI-KO is really expensive. Probably, you can get real 100% WARABI-MOCHI only in exquisite traditional Japanese cake shops even in Japan.
I make WARABI-MOCHI just with potato starch here, so, in fact it should be called ‘Fake WARABI-MOCHI’ or ‘WARABI-MOCHI style starch dumpling’ to avoid any wrong doing. Well, as long as you know… do you care? It does taste same to me.
It’s cold, sweet, sticky, bouncy and very summery.
If you like Japanese food, you should try this once during summer.
potato starch (or KATAKURI KO)…….50g
sugar…………1 1/2 TBS
1. put potato starch, sugar and water in a pan, mix well.
2. Put the pan over low heat, mix constantly. The mixture will suddenly thicken, so keep mixing well, until it turn transparent. Take it off the heat.
3. In a large bowl, put some ice cold water (water with ice cubes). Then put the warm WARABI-MOCHI from the pan into the water.
4. Using your hands, gently hold the chunk/ball of WARABI MOCHI in the water, then make a O shape with thumb and index finger and squeeze the MOCHI through. Cut by closing thumb and index finger to make small ball shape. Odd shape is fine.
5. Change water a few times to keep it cool.
(Don’t refrigerate, as it will be too cold and WARABI MOCHI will turn white.)
take MOCHI out of water, sprinkle some KINAKO (soya bean powder + some sugar and a pinch of salt), and drizzle with KUROMITSU (molasses sauce).
(You can make KUROMITSU by mixing 1 TBS golden syrup and 1TBS trickle. )
Best eaten as soon as you make them, serve cold.
Happy Fiesta Friday!
Have a nice summer weekend.