Warabimochi

Method

1. 1 Mix the tapioca starch with sugar and cold water, stir until completely dissolved, then strain through a sieve.
2. 2 Simmer the mixture over low heat, stirring constantly for 8 minutes until the mixture becomes translucent and thick.
3. 3 Pour the batter onto a baking tray lined with plastic wrap, spread it evenly, then immerse the bottom of the tray in ice water for 15 minutes.
4. 4 Using a knife dipped in water, cut the cake into bite-sized squares.
5. 5 Roll the bread in kinako (roasted soybean flour) and drizzle with molasses before eating.

With an appliance

• Microwave 35 min

  Replace step 2: Stir the mixture in a large bowl at 700 W for 5 minutes, stirring thoroughly every minute until the batter is translucent and thick. Keep steps 3 to 5 unchanged.