Bracken Starch Mochi with Kinako

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Bracken starch mochi is a cool, jiggly Japanese confection that turns translucent when cooked and gets tossed in toasted soybean flour for a nutty, sweet coating. A drizzle of dark brown sugar syrup takes this classic summer treat over the top.

Nutrition Facts

Per serving (estimated)

• 185 kcalCalories
• 3 gFat
• 0.4 gSaturated Fat
• 37 gCarbs
• 2 gFiber
• 21 gSugar
• 5 gProtein
• 30 mgSodium
• 220 mgPotassium
• 40 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 10 mcgVitamin A

Ingredients

For the mochi

• 1/2 cup (50 g) warabi-ko (bracken starch)
• 1 1/2 cups (360 ml) cold water
• 1/4 cup (50 g) granulated sugar
• Neutral oil or parchment paper, for greasing the pan

For the kinako coating

• 1/2 cup (50 g) kinako (roasted soybean flour)
• 3 tbsp (36 g) granulated sugar
• 1/4 tsp fine sea salt

For the brown sugar syrup (optional)

• 1/4 cup (50 g) muscovado or dark brown sugar, packed
• 2 tbsp (30 ml) water
• 1 tsp mirin

Directions

1. In a heavy-bottomed saucepan, whisk the bracken starch, sugar, and cold water until completely smooth with no visible lumps.
2. Place over medium-low heat and stir constantly with a wooden spoon or silicone spatula, pressing any clumps against the side of the pan until dissolved.
3. Keep cooking and stirring for 5 to 7 minutes until the mixture shifts from cloudy white to a glossy, translucent, thick paste that holds its shape when you drag a spoon through it.
4. Meanwhile, lightly oil an 8×8 inch square pan or line it with parchment paper.
5. Pour the hot mixture into the pan and spread into an even layer about 3/4 inch thick; cool 15 minutes at room temperature, then chill 1 to 2 hours until firm and bouncy.
6. Toast the kinako in a dry skillet over low heat for 1 to 2 minutes until fragrant but not browned, then transfer to a shallow bowl and stir in the sugar and salt.
7. Turn the set mochi onto a board dusted with kinako and cut into 1-inch cubes with a knife lightly dipped in water.
8. Toss the cubes in the kinako mixture until each piece is generously coated on all sides.
9. For the syrup, simmer the brown sugar, water, and mirin in a small saucepan for 3 to 4 minutes until slightly thickened; cool before serving.
10. Serve the mochi chilled with the brown sugar syrup drizzled over the top.

Cook’s Notes

• Stir the starch mixture constantly over medium-low heat; high heat will create stubborn lumps you cannot whisk out.
• If warabi-ko is unavailable, tapioca starch works as a substitute, though the finished texture will be a bit more elastic and less silky.
• The mochi should be fully firm and sliceable before cutting; under-set cubes will tear apart in the kinako.
• For an extra-pretty finish, dust a fine-mesh sieve with extra kinako and tap it over the plated cubes just before serving.
• Best eaten the same day for peak chewiness; leftovers keep in a sealed container in the refrigerator for up to 2 days.

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