I love Japanese style sweets which are called ‘wagashi’ in Japanese.
Although it is difficult to get some kinds of Japanese ingredient, I try to make them almost everyday because
I literally cannot live without Japanese sweets!
One of my fabourite Japanese sweet indulgence is ‘Warabimochi’ , which is sort of jelly texture rice cake made from bracken flour.
It is quite hard to get that flour around my square, so I use gelatine instead of it.
Ingredients (serve 4)
- 12g gelatine
- 400ml of boiling water
- 50ml room temperature luke warm water
- 160g of kinako powder (ground soy bean powder)
- kuromitu (dark brown muscavado sugar source)
- ground black sesami seeds *optional*
1 In a bowl mix well all the amount of gelatine and boiling water and whisk until dissoleved.
2 Add luke warm water.
3 After it cool down, leave the mixture in fridge for 2-3 hours.
4 To make…