🇯🇵 Japan · Dessert
Warabi Mochi (Bracken Starch Jelly)
By eatmundo · July 12, 2026
🇯🇵 JPAI-generated imageThis cooling, translucent treat is a summer favorite. Unlike chewy rice mochi, it has a jelly-like texture that slides down the throat, coated in nutty kinako and sweet brown sugar syrup.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium pot, whisk 150g warabi starch (or mochi flour), 50g sugar, and 180ml water until perfectly smooth.
- 2
Place the pot over medium-low heat and stir constantly with a silicone spatula for 8-10 minutes until it becomes thick and semi-transparent.
- 3
Transfer the hot mixture into a square glass dish and spread it evenly to a 2cm thickness.
- 4
Chill in the refrigerator for at least 30 minutes until set and firm.
- 5
Prepare a clean tray by dusting the surface generously with 2 tbsp of kinako powder.
- 6
Turn out the chilled jelly onto the kinako-dusted tray and cut into 3cm cubes.
- 7
Roll each cube in the powder to ensure they don't stick to each other.
- 8
Place the cubes in a serving dish and top with the remaining kinako and a drizzle of 2 tbsp kuromitsu syrup.
- 9
Serve immediately while chilled to enjoy the refreshing, cooling texture.
Frequently Asked Questions
What is Warabi Mochi?+
Warabi mochi is a chilled Japanese confection made from bracken starch, sugar, and water. It is typically consumed as a dessert during warmer months, served coated in kinako soybean flour and drizzled with kuromitsu syrup.
Can I substitute potato starch if I cannot find authentic bracken starch (warabiko)?+
Yes, potato starch or tapioca starch are common substitutes that provide a similar translucent, chewy texture.
How do I know when the starch mixture has reached the perfect consistency?+
The mixture is ready when it becomes thick, glossy, and slightly translucent, which usually takes about 3 to 5 minutes of constant stirring over medium heat.
Why did my Warabi Mochi become hard after refrigerating it?+
Warabi Mochi is best served at room temperature or lightly chilled; refrigeration causes the starch to retrograde and lose its signature soft, bouncy texture.
How can I prevent the mochi from sticking to the bowl or my hands during preparation?+
Dust your work surface, knife, and hands generously with kinako powder before handling the jelly to prevent it from adhering to surfaces.
🇯🇵 JPAI-generated imageMundo Match
Dishes across the world that share Warabi Mochi (Bracken Starch Jelly)'s core ingredients.
