Matcha Warabi Mochi (抹茶わらび餅) is a delicate, jelly-like treat made from Warabi starch and infused with the ever-popular flavor of Matcha green tea. The mochi itself is only lightly sweetened, allowing the natural bitterness and aroma of the matcha to shine through. To finish, it’s dusted with a mixture of sweet Kinako roasted soybean powder and more Matcha—perfect for those who can’t get enough of that distinctive green tea flavor. Just like classic Warabi mochi, this dessert is best served chilled. The cool, smooth texture makes it especially refreshing on a warm days.
What’s Matcha Warabi Mochi?
Warabi, also known as bracken, is a fern-like wild plant whose roots yield Warabi starch. Because extracting the starch is so time-consuming, pure warabi starch is rare today, and most products on the market are blended with sweet potato or tapioca starch instead.
Warabi Mochi itself is a long-loved Japanese sweet, though it’s considered more casual than other traditional Japanese confection, Wagashi. You’ll find it at refined sweet shops in summer, but also at supermarkets year-round. Since the mochi has only a mild taste on its own, toppings play an essential role. Traditionally, it’s coated in nutty roasted soybean flour (Kinako) or served with Kuromitsu, a dark, molasses-like sugar syrup—and sometimes both for extra indulgence.
Matcha Warabi Mochi is infused with Matcha not only in the mochi itself but also in the Kinako soybean powder sprinkled on top. This double layer of flavor creates a deeper, more intense Matcha experience—sure to satisfy even the most devoted Matcha lovers.
More recipes like Matcha Warabi Mochi
Matcha Warabi Mochi
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Matcha flavored clear mochi sprinkled with sweet Matcha soy powder
Ingredients
Warabi Mochi
- 3 oz Warabi Mochi starch
- 1 Tbsp Matcha powder
- 1 Tbsp sugar
- 1 2/3 cup water
Instructions
In a small bowl, mix Matcha, Kinako and 3 Tbsp sugar together. In a large bowl. Get ice water ready. Set aside.
In a different bowl, mix Warabi Mochi starch, Matcha powder, and 1 Tbsp sugar. Combine Warabi Mochi flour mixture and water in a pot, and cook at high heat, stirring constantly. When the mixture starts getting lumpy, turn down the heat to medium, and continue cooking and stirring until it becomes very viscous. Remove from heat.
Immediately scoop 1 heaping tablespoon of the Warabi “batter” and drop into ice water. Repeat until all the batter is gone. Let cool for a couple of minutes in ice water.
Strain water well, and put the pieces of mochi on a plate. Generously sprinkle Matcha Kinako mixture over Warabi Mochi.
Course: Dessert
Cuisine: Japanese
Keyword: matcha, mochi
English (US) · 