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Fast Guide to Serving Perfect 10 Minute Tapioca Flour Warabi Mochi!

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10 Minute Tapioca Flour Warabi Mochi!

We hope you got insight from reading it, now let's go back to 10 minute tapioca flour warabi mochi! recipe. You can have 10 minute tapioca flour warabi mochi! using 8 ingredients and 7 steps. Here is how you do that.

To make an unforgettable 10 Minute Tapioca Flour Warabi Mochi!, below are the ingridients needed:

  1. Use 70 grams of Tapioca flour.
  2. You need 60 grams of ○Sugar.
  3. You need 150 ml of ○Water.
  4. Use 1 of for cooling down the dough Ice water.
  5. Use of Toppings.
  6. Get 1 of Kinako.
  7. You need 1 of Brown sugar (or brown sugar syrup).
  8. You need 1 of you may also substitute with jam, coconut milk, etc..

After preparing the components, now you are ready to prepare your appetizing 10 Minute Tapioca Flour Warabi Mochi! by following the procedures below:

  1. Combine the water, sugar, and tapioca (the ○ ingredients) in a pot. Completely dissolve the tapioca and break down any lumps before turning on the heat..
  2. Set the stove to medium heat. With a wooden spatula, slowly mix all the ingredients together, being sure to scrape the bottom of the pot. Once the water becomes warm, set the heat to low and do not allow the mixture to come to a boil. Continuously stir the mixture, as the tapioca will gradually thicken, developing a glue-like consistency..
  3. Knead the paste well with the spatula and be careful not to let it burn by either lowering the heat or periodically removing the pot from the stove. Keep kneading for about 5 minutes until the mixture changes from a milky white colour into a translucent dough. When this becomes translucent and develops an elastic consistency, it will become quite firm and difficult to mix..
  4. Gather the dough together in the pot to form a ball. Once it has become translucent, transfer the ball of dough directly into the ice water. Flattening the dough in the ice water will allow the center of the dough to cool more quickly..
  5. Tear off bite-sized pieces of dough and gently form into balls.The center of the balls will be hot, so be careful not to burn yourself. Squeezing the dough between the base of your thumb and index finger, rather than using your fingertips, will allow you to cleanly tear off balls of dough. Drop into ice water and allow to fully cool..
  6. Gently drain the dough in a strainer, and finish by topping with a mixture of the kinako and brown sugar. This can even work well by using brown sugar syrup or a watered down version of your favourite jam, and will give it a Western-Japanese touch. Adding coconut milk will give it a tropical flair..
  7. If you are having difficulty cleanly tearing the dough, you can use a knife. If you are planning on making a large amount, it is better to make many small batches rather than making one large batch..

This is a very simple recipe, yet the dessert it makes is sweet, subtly nutty, and has a deliciously chewy texture. TRADITIONAL JAPANESE RECIPE: Mochi is a soul food. Deliciously chewy and jelly like, mochi is normally covered with sugar or soybean flour. but the Matcha version is the ultimate treat for who's willing to spend a bit more. Warabi Mochi is mainly made of Warabi starch, a type of fern, and the starch comes from the rhizomes (underground stem). If you leave the dough in the pot over constant heat, it will become syrupy and will not form into bite-sized pieces.

Recipe : 10 Minute Tapioca Flour Warabi Mochi!

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