Warabimochi with Tapioca Flour

Step 1

Mix together all of the mochi ingredients in a pan and cook over medium heat, stirring continuously until and thick sticky and stretchy paste forms.

Step 2

Turn off the heat and keep beating, mixing and stretching the dough until it is evenly translucent and comes together in a dough.

Step 3

Dust a container with kinako and transfer the mochi to the container. Roll it around so it is evenly covered and flatten it to fit the container. Let cool uncovered.

Step 4

While the mochi is cooling, make the Kuromitsu syrup. Combine sugar and water in a pan and heat on medium heat until the syrup is slightly thicker. Kuromitsu syrup is pretty thin-- so think thin maple syrup.

Step 5

Once the mochi has cooled, transfer the mochi to a kinako dusted works surface. Cut the mochi into cubes and dust with more kinako. Serve with the Kuromitsu syrup on the side.