How to Cook Tasty Chewy Tofu Warabi Mochi Pudding

Chewy Tofu Warabi Mochi Pudding. Great recipe for Chewy Tofu Warabi Mochi Pudding. I wanted to make a simple sweet with what I had in my house. Mix it together beforehand to prevent lumps.

Unlike the other type of mochi that with glutinous rice, warabi mochi is more jelly-like texture. -Chewy Tofu Warabi Mochi Pudding-Low-cal Tofu & Yogurt Pudding-One More Dish: Firm Tofu Teriyaki-Firm Tofu, Komatsuna & Tuna Stir-Fry-Easy Homemade Tofu in a Microwave-Tofu Soboro and Salad Rice Bowl-Easy "Agedashi" Tofu with Atsuage-Egg-Free! In a large bowl, get ice water ready. Combine Warabi Mochi flour mixture and water in a pot, and cook at high heat, stirring constantly. You can cook Chewy Tofu Warabi Mochi Pudding using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chewy Tofu Warabi Mochi Pudding

It's 150 grams of Silken tofu.
You need 2 tbsp of Katakuriko.
It's 10 grams of Sugar (PAL Sweet).
You need 1 of sprinkle Salt.
You need 1 of Kinako.

Warabi Mochi (わらび餅) is a chilled, chewy, jelly-like mochi cover with soybean powder and topped with kuromitsu syrup黒蜜 (brown sugar syrup). It is made of warabi starch or bracken starch. Unlike the other type of mochi that with glutinous rice, warabi mochi is more jelly-like texture. Please practice hand-washing and social distancing, and check out our resources for adapting to these times.

Chewy Tofu Warabi Mochi Pudding instructions

Combine the tofu, katakuriko, sugar and salt together in a saucepan and mix together with a whisk..
Turn the heat on low and continue to stir..
Once the ingredients become viscous, mix it one more time while heating it up..
Transfer it to your favorite plate, and then chill in the fridge until it's ice cold. Top with kinako powder..
If you have it, you can add in black sugar syrup or honey as well. It's also good when hot..

The warabi mochi I tasted in the deli section of a department store was delicious, but it was also expensive. So, I decided to make it myself! Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. I usually spend my summers in Japan with my children, and that's when they explore new Japanese foods that are not always available in the SF Bay Area. There is a cheaper option -- you can supposedly find Warabi mochi powder which is a rice flour (traditional mochi flour I assume) warabi mix.