Jiggly Warabi Mochi Made with Gelatin

• 200 ml Water
• 1 tsp Gelatin
• 1 tbsp Honey
• 1 Kinako
• 1 Sugar

1. Place 3 tablespoons of water (not listed) into a container, and sprinkle in the gelatin to soak.
2. Put water and honey into a pot and stir together, and heat just before it boils.
3. Turn off the heat, add Step 1, and stir together well.
4. Pour into a 10 x 5 cm container, and chill in the fridge to harden after it has cooled.
5. Cut into your desired portion sizes after it has hardened, sprinkle with a kinako sugar mixture, and it is done.
6. You could also pour kuromitsu on top.
7. The jiggliness of the mochi is irresistible!
8. Add minced salt-preserved sakura flowers (about 5 g) (soak in water first to remove the salt) will give a delicious sakura flavor!

water, gelatin, honey, kinako, sugar

Taken from cookpad.com/us/recipes/143692-jiggly-warabi-mochi-made-with-gelatin (may not work)