Hojicha Warabimochi Parfait Recipe

Prepare hojicha liquid

If using hojicha powder: whisk 2 tablespoons hojicha powder into 120 ml hot water to make a concentrated suspension, then strain through a fine sieve to remove large particles. If using brewed hojicha: brew a double-strength hojicha (about 120 ml) and cool.

Mix starch and sugar

In a small bowl, combine 60 g warabi starch and 60 g granulated sugar. Add a pinch of salt and whisk gently to combine.

Cook the warabimochi

In a medium saucepan, combine the starch-sugar mixture with 400 ml cold water. Whisk until smooth and there are no lumps. Add the prepared hojicha concentrate (from previous step) and whisk to combine. Place saucepan over medium-low heat and stir constantly with a heatproof spatula or wooden spoon. The mixture will first be translucent and thin, then gradually thicken and become glossy and gelatinous. Continue stirring vigorously for about 4–6 minutes until it becomes almost completely translucent and holds together in a mass.

Set the jelly

Immediately transfer the hot warabimochi paste into a shallow, lightly oiled pan or container (about 18 x 18 cm) so it sets to about 1–1.5 cm thickness. Smooth the top with a wet spatula. Let cool to room temperature, then chill in the refrigerator for at least 1 hour until firm.

Cut into cubes

Once chilled and set, turn the warabimochi out onto a tray dusted lightly with potato/tapioca starch or cornstarch. Dust a sharp knife with starch and cut into 2 cm cubes. Toss cubes lightly in starch to prevent sticking, then shake off excess before assembling.

Combine 120 ml cooled strong brewed hojicha and 30 g brown sugar in a small saucepan. Heat gently over low heat, stirring until sugar dissolves completely. Bring just to a simmer, then remove from heat and cool. The syrup will be used to sweeten the parfait and drizzle over components.

Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour 240 ml chilled heavy cream into the bowl, add 20 g powdered sugar and 1 tsp hojicha powder. Whip on medium-high speed until soft to medium peaks form (do not overwhip). Taste and adjust hojicha intensity by folding in a touch more hojicha powder or a teaspoon of the prepared hojicha syrup if needed.

If using canned anko, stir it briefly to loosen. If homemade, ensure paste is cooled. Keep at room temperature for easy scooping into parfaits.

Warm the mochi/shiratama briefly: If using frozen or refrigerated shiratama, warm by briefly dipping in hot water for 30–60 seconds, then drain and toss lightly with a little kinako to prevent sticking. If using store-bought mochi, cut into bite-size pieces and warm as needed.

Prepare serving glasses: Use tall parfait glasses or small bowls. For each parfait (makes about 4 servings), spoon 1 large tablespoon (about 30–40 g) of anko into the bottom of each glass.

Layer components: Divide warabimochi cubes evenly among 4 glasses (about 10–12 cubes per glass depending on cube size). Spoon 1–2 tablespoons hojicha syrup over the cubes to lightly sweeten them. Add a scoop (about 50 g) of vanilla ice cream into each glass if using.

Add cream and beans: Pipe or spoon hojicha whipped cream on top of the warabimochi/ice cream layer (about 2–3 tablespoons per glass). Add another spoonful (about 1–2 tablespoons) of anko alongside or on top of the cream for contrast.

Finish with mochi and toppings: Place 2 shiratama/mochi pieces on each parfait. Sprinkle with a pinch of kinako and toasted black sesame seeds. Scatter crushed peanuts or walnuts for crunch and drizzle an extra teaspoon of kuromitsu or honey on top.

Serve immediately: Serve the parfaits immediately so the whipped cream holds shape and the ice cream doesn’t fully melt. Provide a long spoon to reach all layers. Leftover warabimochi can be kept covered in the refrigerator for up to 2 days; warm slightly before serving.