Matcha W/ Warabimochi Recipe

Combine dry ingredients

In a small bowl, whisk together 1/2 cup warabiko (or substitute starch), 1/4 cup granulated sugar, and a pinch of salt until evenly blended.

Add water and mix

Gradually whisk 1 cup cold water into the dry mixture until smooth and lump-free. If using a substitute starch, ensure the slurry is fully homogeneous.

Cook the mixture

Transfer the mixture to a small, heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly with a silicone spatula. After several minutes the mixture will begin to thicken and turn translucent; continue stirring and pressing against the pan to prevent sticking. Total cooking time is about 6–8 minutes. Once the mixture is glossy, elastic, and mostly translucent, remove from heat.

Set the warabimochi

Quickly pour the hot, sticky dough into a lightly oiled shallow square pan (about 6x6 inches) or a small baking dish, smoothing the top with a wet spatula to about 1/2 inch thickness. Let cool at room temperature 15–20 minutes, then refrigerate 30 minutes to firm (or place briefly in an ice bath to speed cooling).

Cut and coat

Once firm, turn the slab onto a cutting board dusted with kinako. Using a sharp knife dusted with starch or wet slightly, cut into bite-size cubes (about 3/4 inch). Toss pieces in 1/4 cup kinako combined with 1 tsp matcha (optional) so each piece is lightly coated. If you prefer chilled warabimochi, place cut pieces on a tray over ice or briefly chill in the refrigerator.

Heat water

Bring water to just under boiling (about 80°C / 175°F). If you have 1 cup of hot water for serving, keep it hot but not boiling.

Sift matcha

Sift 2 teaspoons ceremonial matcha into a small bowl or chawan to remove clumps. This yields a smooth cup of usucha (thin matcha).

Dissolve matcha

Add about 70–80 ml (a little less than 1/3 cup) of the hot water to the sifted matcha. Using a bamboo chasen or small whisk, whisk briskly in a zigzag (M or W) motion until frothy and a smooth green suspension forms, about 15–30 seconds. Taste and add up to 1 teaspoon sugar if you prefer a slightly sweetened matcha; whisk briefly to combine.

Serve

Pour the remaining hot water (if serving as a larger cup) into a warmed cup and then gently add the prepared matcha, or serve the matcha directly in the bowl. The final consistency should be thin enough to sip (usucha).

Arrange 3–5 pieces of kinako-coated warabimochi on a small dessert plate or in a small bowl.

Serve the frothy usucha matcha alongside the warabimochi. Optional: dust a little extra kinako or a light dusting of matcha over the warabimochi just before serving.

Enjoy by taking a small bite of warabimochi and sipping the matcha between bites. Store leftover warabimochi refrigerated in an airtight container for up to 2 days; recoat with kinako before serving.