Chilled Warabimochi with Kinako and Brown Sugar Syrup

What you need

• 50 g (1/3 cup) potato starch, katakuriko; tapioca starch also works
• 40 g (3 tbsp) granulated sugar
• 250 ml (1 cup) water
• 30 g (1/4 cup) kinako, roasted soybean flour
• 50 g (1/4 cup) dark brown sugar, for the syrup
• 50 ml (3 tbsp) water, for the syrup

Method

Restated from the original video

1. 1

   Whisk the starch, sugar and 250 ml of water in a small saucepan until no lumps remain.

2. 2

   Set the pan over medium-low heat and stir constantly with a silicone spatula. The mixture turns cloudy and lumpy at first.

3. 3

   Keep stirring hard as the mass turns thick. Continue until it is translucent, sticky and stretchy, 4-6 min total. Take the pan off the heat.

4. 4

   Fill a bowl with ice water. Using two wet spoons, drop 3 cm (1 in) pieces of the paste into the ice water.

5. 5

   Chill the pieces for 10 min, until firm and springy.

6. 6

   While they chill, stir the dark brown sugar and the 50 ml of water in a small pan over medium heat until dissolved. Simmer for 4-5 min, until slightly thicker than water, like thin maple syrup. Let it cool.

7. 7

   Drain the pieces well and pat them dry gently. Toss them in the kinako until coated all over.

8. 8

   Pile onto plates and serve with the syrup on the side for drizzling. Eat the same day and do not refrigerate, as the pieces turn hard.

Imported from craving-nomz.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.