Kinako Warabi Mochi

• 25 grams Warabi starch
• 100 ml Water
• 40 grams Sugar (or light brown sugar)
• 2 tbsp Kinako

1. Combine the warabi starch and sugar in a bowl, then mix with a whisk.
2. Add water a little at a time to thoroughly dissolving the ingredients.
3. Pass through a strainer (to filter out the undissolved powder).
4. Transfer to a saucepan, heat on medium, stirring constantly with a rubber spatula.
5. Turn off heat when the mixture thickens.
6. It's ready when the mixture becomes translucent and sticky (taste to see if it is still floury).
7. Transfer to a dish with kinako, coat the warabi mixture in kinako while allowing to cool.
8. Cut into bite-sized pieces with a bench scraper.
9. They're done!
10. Chill in the refrigerator for about 30 minutes, then dig in!

warabi starch, water, sugar, kinako

Taken from cookpad.com/us/recipes/151464-kinako-warabi-mochi (may not work)