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

Gather all the ingredients together. 

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

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

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. 

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.

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!

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!