Warabi Mochi Recipe

by Courtney Thompson


Warabi mochi is a unique type of mochi made from warabi starch instead of the glutinous rice that mochi is typically made of. This alteration gives it a chewier, jelly-like texture that dissolves in your mouth. The main flavor of warabi mochi comes from the kinako (roasted soybean flour) coating, which gives it a delicious nutty flavor. For a good balance of flavors, kuromitsu (black sugar syrup) is drizzled on top to add some sweetness. Warabi mochi requires a few specific ingredients, but if you can find them, making warabi mochi is pretty simple to make! There are also some easy substitutions you can make if you can’t find all of the ingredients, which you can find after the recipe. Here is how you can make this delicious type of mochi at home!

How to make Warabi Mochi

Total cooking time: 45 minutes

Level: beginner

Yields: 4 servings


Warabi mochi:

¾ cup warabi starch

½ cup sugar

1 ¾ cup water

¼ cup kinako


½ cup okinawan kurozato (black sugar)

½ cup granulated sugar

½ cup water


  1. First, prepare the kuromitsu by combining sugar and water in a small saucepan over medium heat.
  2. Bring mixture to a boil and then reduce heat.
  3. Allow to simmer for 15-20 minutes, stirring gently.
  4. Once mixture has thickened slightly and all sugar is dissolved, remove from heat and allow to cool.
  5. Using a fine mesh sieve, coat a baking sheet with a dusting of kinako.
  6. Combine warabi starch, sugar, and water in a medium saucepan.
  7. Bring mixture to a boil and then reduce heat.
  8. Stir mixture vigorously with a wooden spoon or spatula until it becomes thick and translucent, approximately 10 minutes.
  9. Transfer the mixture to the prepared baking sheet. Spread into a somewhat uniform shape, and dust the remaining kinako on top of the mochi.
  10. Place the baking sheet in the refrigerator and allow to cool for 20 minutes.
  11. Once cooled, slice the warabi mochi into cubes or your desired shapes.
  12. Toss the slices mochi with any remaining kinako to evenly coat them. Serve them with the kuromitsu you prepared earlier and enjoy!

Matcha Mochi(Warabi Mochi)

Once you’ve mastered this basic recipe for warabi mochi, feel free to experiment with new flavors and additions! Red bean paste makes a great filling for warabi mochi, and you could also try out different toppings. If you are having difficulty finding warabi starch, you can substitute it for more common starches like sweet potato starch or tapioca starch. You can also substitute the black sugar in the kuromitsu for dark brown sugar, or purchase pre-made kuromitsu if you don’t want to make it yourself. These substitutions will result in a slightly different texture, but the final result will still be delicious!

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