Milk Warabi Mochi (Japanese Sweets).
You can have Milk Warabi Mochi (Japanese Sweets) using 7 ingredients and 19 steps. Here is how you cook it.
Ingredients of Milk Warabi Mochi (Japanese Sweets)
- You need 50 grams of Tapioca Powder (Sago Powder).
- Prepare 50 grams of Unrefined raw cane sugar.
- Prepare 300 ml of Milk.
- You need As needed of Soybean powder.
- You need of <Kuromitsu (Black Sun weet Sauce)>.
- Prepare 50 grams of Brown cane sugar.
- You need 1.5 tbsp of Water.
Milk Warabi Mochi (Japanese Sweets) step by step
- Put Tapioca powder, sugar and milk in a pot. Mix it well..
- Boil on high heat and stirring..
- Stop the fire if the bottom of the pan starts to harden..
- Mix the whole thoroughly with residual heat..
- Place it on metal vat..
- Wrap the vat and cool it in refrigerator. (I used ice packs too.).
- When the warabi Mochi become cools, cover the surface of whole by soybean powder..
- Cut it bite size..
- Sprinkle soybean powder again..
- Serve on a dish..
- If you like “Kuromitsu”, put down it as needed..
- How to make “Kuromitsu”..
- Put Brawn sugar and water in a Heat resistant bowl. Mix it well..
- Lap the bowl which open both ends a little. Heat in a microwave for 1 minute..
- Mix it well..
- Tapioca Powder (Sago Powder) SG$0.9/500g at FairPrice.
- Taikoo Unrefined cane sugar-raw $2.70/350g at FairPrice.
- Soybean Powder SG$5.6/500g at Sheng Shong. (I think you can find soybean powder at DAISO, $2/pck).
- Meiji pasteurized fresh milk SG$5.95/2L at FairPrice, Coldstrage, Sheng Shiog etc.
