4



100ml
1/2


150ml
3
2





1.

2.(1)1/432

3. 3

4. (3)1/46cm(2)3

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(English Recipe)

Cream Warabi Mochi
Servings: 4

INGREDIENTS
100 milliliters heavy cream
2 tablespoons sugar, divided
4 teaspoons brown sugar syrup
150 milliliters water
3 tablespoons cornstarch
Roasted soybean flour, for sprinkling

PREPARATION
In a medium bowl, beat the heavy cream and tablespoon of sugar with an electric hand mixer until soft peaks form.
Dollop about of the whipped cream on a piece of plastic wrap and make a well in the center. Add 1 teaspoon of brown sugar syrup to the well. Cover the syrup with more whipped cream. Gather the plastic wrap around the cream and twist to seal. Repeat with the remaining whipped cream and brown sugar syrup. Freeze for 2 hours.
In a small pan over medium heat, combine the water, cornstarch and remaining 2 tablespoons of sugar. Stir with a spatula. Once boiling, reduce the heat to low and cook for 3 more minutes, until thick and stretchy. Remove the pan from the heat and pour the mixture onto a baking sheet lined with plastic wrap.
Take about of the cornstarch mixture and stretch into a flat round. Add a frozen whipped cream ball to the center and wrap in the dough to seal. Sprinkle with soybean flour. Repeat with the remaining ingredients.
Enjoy!