Matcha Warabimochi Frappe Recipe

Mix dry and wet

In a small saucepan, whisk together 0.75 cups warabi-starch and 0.25 cups granulated sugar until evenly combined. Gradually whisk in 1 cup water until smooth and lump-free.

Cook to thicken

Place the saucepan over medium-low heat. Stir constantly with a heatproof spatula or whisk, scraping the bottom, until the mixture becomes thick, translucent, and glossy. This takes about 6–8 minutes. Avoid boiling vigorously; gentle bubbling is fine.

Set and cool

Pour the hot, thickened mixture into a shallow lightly oiled container (about 6x6 inch). Spread evenly to about 1/2 inch thickness. Let cool at room temperature for 15 minutes, then refrigerate until firm, at least 30 minutes.

Cut into pieces

When firm, use a wet knife or wet hands to cut the warabimochi into bite-sized cubes (about 1/2 inch). Keep them refrigerated until assembly. If the texture is too firm, microwave briefly (10–15 seconds) to soften before serving.

Combine 0.5 cups dark brown sugar and 0.25 cups water in a small saucepan. Add 0.25 tsp fine sea salt. Warm over medium heat, stirring, until the sugar dissolves and the syrup simmers. Reduce heat to low and simmer 2–3 minutes for a slightly thickened syrup. Remove from heat and cool. Syrup will thicken more as it cools. Keep at room temperature or refrigerate; warm slightly before use if very firm.

Dissolve matcha

Sift or whisk 2 tsp matcha powder into a small bowl to remove lumps. Add 2 tbs hot (not boiling) water and whisk in a quick 'W' motion until fully dissolved and frothy, about 15–30 seconds.

Blend the frappe

In a blender, combine dissolved matcha, 1 cup milk, 2 cups ice, 0.5 cup vanilla ice cream (if using), and 1 tbs sweetener. Blend on high until smooth and slushy, about 30–45 seconds. Taste and adjust sweetness or milk to reach desired consistency. If too thick, add up to 2 tbs milk; if too thin, add a few more ice cubes and re-blend.

Drizzle the inside of a tall glass with 1–2 tablespoons brown sugar kuromitsu to create ribbons of syrup on the glass walls.

Spoon 8–10 pieces of the chilled warabimochi into the bottom of the glass. Reserve a few pieces for topping if desired.

Pour or carefully spoon the blended matcha frappe over the mochi, filling the glass but leaving room for syrup and garnish (about 3/4 full).

Drizzle an additional 1 tablespoon kuromitsu over the top of the frappe and on exposed warabimochi pieces. Sprinkle 1 tsp kinako over the top and dust lightly with extra matcha powder if desired.

Serve immediately with a wide straw or spoon suitable for scooping warabimochi. Stir gently to combine syrup into the frappe as you drink.