Warabi mochi with kinako and dark sugar syrup
Cool, jelly soft mochi rolled in toasted soybean flour and drizzled with dark sugar syrup, a summer teahouse favourite.
- Time40 min
- LevelMedium
- Costabout £0.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the syrup by simmering the muscovado sugar and 60 ml water for 4 minutes until slightly thick. Cool.
4 min - 2
Mix the kinako with the 1 tablespoon of sugar and spread half of it on a plate.
- 3
Whisk the tapioca starch, 30 g sugar and 250 ml water in a small non stick pan until no lumps remain.
- 4
Cook over a medium heat, stirring constantly with a spatula. It turns lumpy and cloudy at first. Keep stirring hard for 3 to 5 minutes until it turns translucent, thick and stretchy.
4 min - 5
Scrape it into a bowl of cold water and leave for 5 minutes to firm up.
5 min - 6
Drain, then drop spoonfuls onto the kinako plate. Dust the top with the rest of the kinako and toss gently to coat each piece.
- 7
Serve straight away, still cool and soft, with the syrup spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
