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わらびもち(蕨餅) 是一個我很喜歡的日式和菓子, 基本上每次到日本旅遊都一定要買來吃～
平時最常吃到就是黑糖口味, 微甜的QQ的！上個月到京都時, 在錦市場買到了一個抹茶口味的蕨餅, 作為抹茶控的我當然回港後要試做！
今次用的材料都是購自日本, 有わらびもちの粉、丸久小山園的五十鈴抹茶粉等等。再手打了碗新鮮的抹茶, 靜靜的, 慢慢的感受茶道的「和、敬、清、寂」, 仿如回到京都的感覺呢 :)
Preparation time: 15 mins
Cooking time: 15 mins
Ingredients
わらびもちの粉 (蕨餅粉) 75g
糖 90g
宇治抹茶粉 2 tbsp + 1 tsp
水 500ml
大豆粉 20g
わらびもちの粉 (蕨餅粉) 75g
糖 90g
宇治抹茶粉 2 tbsp + 1 tsp
水 500ml
大豆粉 20g
Ingredients
75 g warabimochi powder
90g cane sugar
2 tbsp + 1 tsp uji matcha powder
500ml water
20g soy bean powder
Direction
1/ 於一碗內將一半的水(250ml), 蕨餅粉, 2 tbsp抹茶粉混合
2/ 於小平底鑊內將250ml水跟糖, 以小火加熱, 不時攪拌直至糖完全融掉
3/ 將步驟1的水都全倒到平底鑊內, 一直以小火加熱, 以木匙攪拌令蕨餅粉完全融掉。顏色應該會慢慢由粉白色, 變成透明狀, 不時攪拌以免焦底及結塊
4/ 當質地變得更黏稠後, 將蕨餅倒在平底器皿內。個人偏好淺口的玻璃器皿, 或是大碟/焗盤都可以
5/ 待在室溫約2-3小時至完全放涼。以剪刀或小刀切成小塊 (個人偏好大約1"x1" 立方)
6/ 於另一小碟內混合大豆粉跟1 tsp 抹茶粉, 將蕨餅沾上大豆粉
7/ 可以立即享用囉！泡杯新鮮的抹茶一起享用吧！
Direction
1/ In a bowl combine half of the water (250ml water), warabimochi powder and 2 tbsp matcha powder.
2/ Heat a sauce pan in medium heat, add 250ml water with sugar, boil until all sugar dissolved.
3/ Bring the bowl of warabimochi mixture into the sauce pan, keep heating in low heat and keep stirring with a wooden spoon, until the color become transparent. Be careful not to get burned!
4/ When the texture become thick and sticky, pour the mixture into glass container, or any flat surface to allow cool.
5/ In room temperature wait for 2-3 hours to let them cool completely. Using scissors to cut into bites (I prefer to 1-inch x 1-inch cubes).
6/ In a small plate mix soy bean powder and 1 tsp matcha powder. Roll the warabimochi and wrap with the powder on all surface.
7/ Ready to serve! Serve with a freshly whisked matcha for a relaxing Japanese tea time :)
Tips
1/ 蕨餅最好就是要立即享用啊～最多只可放兩天。請避免放進雪櫃, 以免抽乾水份後口感會變硬。
Warabimochi tastes BEST when they are fresh! BEST to consume the same day or just 1 day after; Avoid to put in fridge as they will get dried and less moisturised :(
2/ 蕨餅粉可在大型的日本超市買到 (SOGO)
The hero of this recipe, warabimochi powder, you could get it in most Japanese supermarket like sogo.
3/ 加熱後的蕨餅可以直接倒到器皿內, 很好脫模所以不用先塗上油～
Warabimohi are not really sticky onto the container, so just simply pour them into container is fine, do not need to brush any oil of the surface.
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