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    How To Make Matcha Warabi Mochi At Home (Warabi Mochi With Green Tea Powder)

    How To Make Matcha Warabi Mochi At Home (Warabi Mochi With Green Tea Powder)

    by Ayako Kidokoro

    Dessert Kinako Matcha Soybean Summer Healthy Vegetarian Vegan Gluten Free

    In our last recipe, we showed you how to make Warabi Mochi at home. If you're unfamiliar with warabi mochi, it's a Japanese confection made from warabi or bracken starch. In this recipe, we're going to show you how to make warabi mochi with matcha powder. It's the perfect recipe for matcha green tea lovers! 

    Typically, warabi mochi is coated in kinako powder, which is roasted soybean flour. Warabi mochi may not be so common outside of Japan, but it is such a delicious and easy-to-make dessert! It's also one of the best desserts to eat during summer. 

    Warabi mochi has a chewy and almost jelly-like texture and is served chilled. Because it is served cold, it is actually quite refreshing and can cool down the body on a hot summer day.

    In the case of matcha warabi mochi, matcha powder is combined with kinako powder to create a uniquely nutty and earthy flavor. Once you drizzle kuromitsu (brown sugar) syrup over the top, you've got a perfectly harmonized dessert. 

    Since warabi mochi flour is hard to come by (even in Japan), we're going to use a version that consists of warabi and potato starches. We believe that this version is much easier to find in Japanese or Asian grocery stores. Of course, you can always buy it online too. If you can't find it, then you can also use Kudzu Arrowroot starch which we have available on our website. 

    We hope that you'll give this matcha version of warabi mochi a try, and let us know how it turns out! We hope this simple but yummy dessert will help you stay cool during the hot summer months!


    Prep time: 20 mins

    Cook time: 15 mins

    Total time: 35 mins

    Total servings: 4

    Difficulty: Easy

    • 50g Warabi Mochiko
    • 40g Sugar
    • 260ml Water
    • 2 tsp Matcha Powder (for the mochi mixture)
    • 3-4 Tbsp Kinako Powder (for dusting)
    • 1-2 Tbsp Matcha Powder (for dusting)
    • 3-4 Tbsp Kuromitsu (Brown sugar syrup)

    Expert's Tip

    Ohzawa Organic Kudzu Starch Fine Powder Type 500g

    Warabi, or bracken starch may be difficult to find in your local supermarket. In fact, it's an ingredient that isn't even easy to come across in supermarkets in Japan. 100% pure warabi starch is also quite expensive. If you want to make warabi mochi but cannot find this rare ingredient, don't panic! You can use Kudzu starch instead. This particular Kudzu starch contains only 100% Japanese Kudzu powder. 

    Besides using it to make warabi mochi, you can also use it for thickening sauces, making other Japanese confectioneries, or even making gluten-free karaage chicken. Enjoy being creative in the kitchen with this gluten-free Kudzu starch.


    Ingredients for matcha warabi mochi
    1) Preparing the Ingredients

    Gather all the ingredients together. 

    Adding matcha powder to kinako powder Mixing the matcha powder and kinako powder together well
    2) Making Matcha Kinako

    Mix Kinako Powder and Matcha Powder with a small whisk in a bowl. Set aside for later use. 

    Adding the warabi starch, sugar, and water into a saucepan Adding matcha powder into the mixture Mixing the ingredients together before heating
    3) Making the Matcha-flavored Mochi

    Add Warabi Mochiko, sugar, matcha powder, and water into a saucepan then mix well with a whisk until it becomes smooth.

    Mixing the matcha warabi mochi over medium low heat Continuously mixing After a few minutes, the mochi will thicken Cooked matcha warabi mochi
    4) Cooking the Matcha Warabi Mochi

    Heat the mixture over low-medium heat. 

    Stir continuously with a wooden spatula. Once the mixture becomes thicker, turn down the heat to low and mix continuously for another 4-5 minutes. You know the mixture is ready when it becomes shiny and firm.

    Tip: A wooden spatula is recommended as you need to stir the mixture thoroughly. 

    Sprinkling the kinako matcha powder mixture onto a tray Adding the matcha warabi mochi into the container Dusting more kinako matcha powder on top of the mochi
    5) Transfering the Matcha Warabi Mochi into a Container

    Sprinkle the kinako matcha powder mixture from earlier onto a container to avoid the mochi mixture from sticking to the tray.

    Remove the mochi from the heat and transfer it to the tray sprinkled with kinako matcha mixture. 

    Sprinkle more kinako matcha onto the surface of the mochi and leave it for 5-10 minutes to cool down. 

    Finished matcha warabi mochi Flatting the mochi out using hands Using a bench scraper to divide the mixture
    6) Cutting into Pieces and Dusting Over More Kinako Matcha Powder

    Once the warabi mochi is cool enough to touch, flatten its surface with your fingers. 

    Using a bench scraper, cut the warabi mochi into bite-sized, square pieces. Dust them in even more kinako matcha powder, making sure to cover all surfaces of the mochi, to prevent them from sticking to each other.

    Chill the warabi mochi in the refrigerator for 30 minutes to 1 hour before consuming. 

    Serve it with Kuromitsu syrup. Enjoy!

    Two kinds of warabi mochi
    7) Tips for Storing Matcha Warabi Mochi

    When making matcha warabi mochi at home, you can keep it in a cool, dark place for 1-2 days. For optimal texture, it is recommended to refrigerate for 30 minutes to 1 hour before eating. It is better not to leave it in the refrigerator for too long because the texture will become harder.

    Tip: In case you missed it, we also have a recipe for original warabi mochi too, so be sure to check it out!

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