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わらび餅（黒蜜わらび餅）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

(A) brown sugar : 25g
(A) sugar : 25g
お水 : 50ml
(B) Bracken powder : 70g
(B) sugar : 40g
お水 : 300ml
きなこ : 適量

Time required

15minutes

Procedure

1) make black honey 01:52
Put (A) in a pot and mix well.
Add 50ml of water, mix and heat.
Bring to a boil and simmer over medium-low heat for 5 minutes.
Turn off the heat and mix for 30 seconds.
Transfer to a vessel and remove rough heat.
2) make warabi mochi 03:50
Add (B) to the frying pan and mix.
Add 300ml of water and mix.
Heat and mix.
If lumps appear, increase the mixing speed.
Once set, reduce heat to low and mix for 2 minutes.
Turn off the heat, wet the container for hardening with water, and pour the warabimochi into it.
Chill in ice water for 30 minutes to 1 hour.
3) Serve 07:20
Sprinkle the kinako on a cutting board.
Put out 2 while peeling off with a knife.
Cut into desired size.
Sprinkle kinako on top.
Place warabi mochi in a bowl and add 1.

Point

・Mix the brown sugar in step 1 while crushing lumps before and during heating.
・When step 1 boils, scum comes out, so remove it.
・Before removing the heat, scoop it out with a spoon and add 1-2 teaspoons of hot water if it seems to harden immediately.
・When adding the water in step 2, add it in two batches.
・When mixing in a frying pan, be sure to use a heat-resistant rubber spatula, etc., as using a metal object will damage it.
・When cooling warabi mochi, cover it with kitchen paper so that the surface does not dry out.
・Use a thin knife for step 3 and moisten it with water.