Steps

1. Prepare a frying pan.
   🕒 01:50
2. Add Potato Starch 40g and Granulated Sugar 30g to the frying pan.
   🕒 01:52
3. Mix the potato starch and granulated sugar well until no dry powdery bits remain. *Key Tip: Mixing the dry ingredients first helps prevent the potato starch from clumping.
   🕒 01:59
4. Add Black Coffee 200ml and mix well until the granulated sugar dissolves.
   🕒 02:10
5. Prepare an ice bath by filling a bowl with ice water for cooling the warabi mochi.
   🕒 02:30
6. Heat the frying pan over medium heat, stirring constantly. *Key Tip: Keep stirring continuously to prevent the potato starch from settling at the bottom.
   🕒 02:35
7. Cook for about 1 minute until it starts to thicken in places and the whole mixture becomes viscous. Then, increase the stirring speed.
   🕒 03:05
8. Once the mixture comes together, reduce heat to low and continue stirring and cooking for another 2 minutes. *Key Tip: Insufficient cooking will leave a raw potato starch taste, so cook until smooth and translucent.
   🕒 03:08
9. Turn off the heat and confirm that the warabi mochi is translucent and smooth.
   🕒 03:34
10. Transfer the warabi mochi to the prepared ice bath and tear it into bite-sized pieces.
    🕒 03:48
11. Keep the torn warabi mochi in the ice water until ready for plating.
    🕒 04:26
12. Prepare a microwave-safe container (400ml capacity).
    🕒 04:31
13. Add Potato Starch 40g and Granulated Sugar 30g to the container and mix well.
    🕒 04:39
14. Add Black Coffee 200ml and mix well until the granulated sugar dissolves. *Key Tip: Stir well to prevent the potato starch from settling.
    🕒 04:49
15. Microwave on 600W for 30 seconds. (For 500W, add an additional 10-20 seconds).
    🕒 05:08
16. After heating, stir thoroughly. *Key Tip: In microwave cooking, heating in short intervals and stirring well after each heating ensures a smooth texture.
    🕒 05:24
17. Microwave again on 600W for 30 seconds, and stir well after heating (second time).
    🕒 05:35
18. Microwave again on 600W for 30 seconds, and stir well after heating (third time). *Key Tip: Stir thoroughly from the bottom as potato starch might settle there.
    🕒 05:50
19. Microwave again on 600W for 30 seconds, and stir well after heating (fourth time).
    🕒 06:27
20. Microwave again on 600W for 30 seconds, and stir well after heating (fifth time). *Key Tip: It's fully cooked when it starts to bubble vigorously. Thorough cooking removes the raw potato starch taste and creates transparency.
    🕒 06:47
21. Place the container into an ice bath prepared in a tray, let it cool down to room temperature, then refrigerate.
    🕒 07:21
22. In a bowl, combine Heavy Cream 50ml and Granulated Sugar 1/2 tbsp.
    🕒 07:45
23. Whip until stiff peaks form, placing the bowl over an ice bath.
    🕒 07:51
24. Transfer the whipped cream to a piping bag (a star tip is recommended). *Key Tip: If you don't have a piping bag, you can simply spoon it on.
    🕒 08:08
25. Arrange the warabi mochi in serving dishes and pipe the whipped cream on top.
    🕒 08:32
26. Garnish with Cherries 2 to complete. *Key Tip: Toppings are optional, so feel free to customize.
    🕒 08:43