Warabi Mochi

Method

Mix the warabi mochi powder with 100ml of cold water until smooth, then gradually add the remaining 300ml of water whilst stirring constantly to avoid lumps. Pour the mixture into a saucepan and cook over a medium heat, stirring continuously for approximately 8-10 minutes until the mixture thickens and becomes translucent. Pour the cooked mixture onto a damp chopping board and allow it to cool completely, then cut into bite-sized cubes using a wet knife. Combine the kinako powder with the sugar and salt in a bowl. Drizzle the warabi mochi cubes with the black treacle and dust generously with the kinako mixture just before serving, ensuring each piece is well coated.