Chewy-Thick and Genuine Warabi Mochi

• 50 grams Warabi mochiko
• 25 grams Cane Sugar (or dark brown sugar)
• 230 ml Water
• 4 tsp Kinako
• 1 Kinako
• 1 Kuromitsu

1. Place the warabi mochiko and the brown sugar into a pot.
2. Gradually add water while stirring with a rubber spatula to dissolve.
3. Turn the heat to medium and stir constantly.
4. When it becomes transparent and elastic, keep stirring for just 1 more minute.
5. Come on!
6. You can do it!
7. Sprinkle 2 teaspoons kinako in a tray (or a deep plate) and pour in the completed warabi mochi mixture.
8. Sprinkle another 2 teaspoons of kinako and shake it around.
9. When the mixture has cooled down until warm to the touch, use a rubber spatula or a scraper to cut into bite-sized pieces and place them on a plate.
10. They taste even better after chilling in the refrigerator!!
11. I recommend enjoying them with brown sugar syrup drizzled on top.
12. This is also slightly sweet and yummy simply dusted with kinako.
13. But I think drizzling brown sugar syrup is even more delicious.
14. With kuromitsu poured over them!
15. This is what it looks like after being placed in a moistened container and put into the refrigerator to chill and harden, then cut with a moistened knife.
16. I dusted with kinako using a tea strainer.
17. I made this one with brown sugar.
18. You can also put the warabi mochi in this Japanese-style parfaitIt's delicious ~

warabi mochiko, sugar, water, kinako, kinako, kuromitsu

Taken from cookpad.com/us/recipes/168405-chewy-thick-and-genuine-warabi-mochi (may not work)