A recipe for incredibly chewy Coffee Warabi Mochi that's ready in just 5 minutes. Easily made with bottled coffee. This recipe offers both stovetop and microwave methods, perfect for a delightful summer sweet at home!
Ingredients
Main Ingredients (2 servings)
Seasonings
Cooking Basics
Steps
- Prepare a frying pan.
- Add Potato Starch 40g and Granulated Sugar 30g to the frying pan.
- 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.
- Add Black Coffee 200ml and mix well until the granulated sugar dissolves.
- Prepare an ice bath by filling a bowl with ice water for cooling the warabi mochi.
- Heat the frying pan over medium heat, stirring constantly. *Key Tip: Keep stirring continuously to prevent the potato starch from settling at the bottom.
- Cook for about 1 minute until it starts to thicken in places and the whole mixture becomes viscous. Then, increase the stirring speed.
- 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.
- Turn off the heat and confirm that the warabi mochi is translucent and smooth.
- Transfer the warabi mochi to the prepared ice bath and tear it into bite-sized pieces.
- Keep the torn warabi mochi in the ice water until ready for plating.
- Prepare a microwave-safe container (400ml capacity).
- Add Potato Starch 40g and Granulated Sugar 30g to the container and mix well.
- Add Black Coffee 200ml and mix well until the granulated sugar dissolves. *Key Tip: Stir well to prevent the potato starch from settling.
- Microwave on 600W for 30 seconds. (For 500W, add an additional 10-20 seconds).
- After heating, stir thoroughly. *Key Tip: In microwave cooking, heating in short intervals and stirring well after each heating ensures a smooth texture.
- Microwave again on 600W for 30 seconds, and stir well after heating (second time).
- 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.
- Microwave again on 600W for 30 seconds, and stir well after heating (fourth time).
- 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.
- Place the container into an ice bath prepared in a tray, let it cool down to room temperature, then refrigerate.
- In a bowl, combine Heavy Cream 50ml and Granulated Sugar 1/2 tbsp.
- Whip until stiff peaks form, placing the bowl over an ice bath.
- 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.
- Arrange the warabi mochi in serving dishes and pipe the whipped cream on top.
- Garnish with Cherries 2 to complete. *Key Tip: Toppings are optional, so feel free to customize.
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