蕨餅 Warabi Mochi

蕨餅是傳統的日本和菓子之一

口感清涼及煙煙韌韌

傳統是用蕨類的根所提煉的澱份作成的

但因為蕨粉較難買及成本較高

今次就用片粟粉取代蕨粉

同樣能做出差不多的效果 :-)

材料 Ingredients：

A. 蕨餅 Warabi Mochi

片粟粉-50g/ Katakuriko-50g

砂糖-30g/Granulated sugar-30g

水-200ml/ Water-200ml

B. 黑糖漿 Black sugar syrup：

黑糖-40g/ Black sugar-40g

水-60ml/ Water-60ml

C. 灑面：

黃豆粉-適量/kinako soy bean flour

做法 Procedures:

A. 蕨餅 Warabi Mochi

把片粟粉，砂糖，水混合拌勻

Mix Katakuriko, granulated sugar and water in a bowl

把混合物倒進鍋中

Transfer the mixture to a pot

用小火煮至透明，邊煮要邊攪拌

Heat the pot on low heat and keep stirring the mixture for few minutes until turns to translucent

把煮好的混合物倒進一個方形的器皿，攤涼

Place the mixture into a square containers and let it cool down

工作桌上沾上黃豆粉, 放上已放涼的蕨餅

Prepare some kinako soy bean flour on working table and place the warabi mochi on it

蕨餅上也沾上黃豆粉

Seive some kinako soy bean flour on the top of the warabi mochi 

攤涼後切成20分，每塊蕨餅的4邊也沾上黃豆粉, 盛起

Cut into small pieces and coat with kinako soy bean flour for every side

B. 黑糖漿 Black sugar syrup：

黑糖加水用小火煮至濃稠，放涼後可淋在蕨餅面上吃用

Place black sugar and water into a pot and heat until all sugar dissolved and slightly thicken

Pour into glass container and allow it to cool down to room temperature and serve with warabi mochi