New Flavors of
Warabimochi
Enjoy your dishes with
the delicious variety of warabimochi!
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Matcha warabimochi
anmitsu15min
Ingredients〔1serving〕
Agar jelly•••••140g
Preference soybean paste•••••30g
Sweet simmered chestnuts•••••1piece
Brown sugar syrup•••••20〜30g
Matcha warabimochi•••••5〜6piecesMethod
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Place anmitsu agar jelly of anmitsu and add
Matcha warabimochi, preference red beanpaste and sweet
simmered chestnuts on the top. -
Dizzle black syrup on the top.
Note
Make sure arrange red bean paste and chestnuts are not
hidden beneath agar jelly. -
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Brown sugar warabimochi
monaka10min
Ingredients〔1serving〕
Monaka wafer•••••1set
Red bean paste•••••40g
Whipped cream•••••Appropriate amount
Brown sugar warabimochi•••••3 piecesMethod
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Place preference red bean paste inside the monaka wafer.
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Next, squeeze whipped cream and Brown sugar warabimochi on the top.
Note
Minimize the amount of Whipped cream.
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Kyo warabimochi
shaved ice20min
Ingredients〔1serving〕
Kinako warabimochi•••••5〜6 pieces
Ice cube•••••Appropriate amount
Syrup•••••Appropriate amount
Roasted soybean flour•••••Appropriate amount
Kinako warabimochi•••••5〜6 piecesMethod
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Place some Kinako warabimochi in a dish and
add ice cube on the top. -
Drizzle syrup over the Kinako warabimochi and
place roasted soybean flower on the top.
Note
・Make sure ice cube is firm to a certain extent.
・Arrange Kinako warabimochi is not hidden beneath the ice cube. -
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Matcha warabimochi
parfait20min
Ingredients〔1serving〕
Matcha warabimochi•••••4 pieces (for the bottom part of the container)
Vanilla ice cream•••••60g
Matcha ice cream•••••60g
Whipped cream•••••appropriate amount
Matcha or black syrup•••••appropriate amount
Matcha warabimochi•••••5 pieces
Pocky (or cookie)•••••2sticksMethod
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Place the Matcha warabimochi in a dish,
and add two types of ice cream on the top. -
Add more Matcha warabimochi and whipped cream
in balanced manner. -
Finish by dizzling matcha either mathcha syrup,
and insert Pocky (or cookie) as decoration.
Note
Arrange the ice cream to be well balance and create height.
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