Ingredients
- 1–2 Pac Pac Snacks Matcha Konjac Chews
- Kinako (roasted soybean flour)
- Kuromitsu (Japanese black sugar syrup)
Easy Warabi Mochi Recipe with Matcha Konjac
Soft, chewy, lightly sweet, and dusted with nutty kinako, warabi mochi is one of Japan’s classic summer sweets. Traditionally made from bracken starch, it has a cool, almost jelly-like texture that makes it especially refreshing on a hot day. New to konjac? Start with what konjac candy actually is.
There’s just one catch: traditional warabi mochi takes a little work.
Our shortcut? Pac Pac Snacks Matcha Konjac Chews. They already have the soft, springy texture, so all you need are two classic Japanese toppings: kinako and kuromitsu. Add a cup of green tea, and you have a homemade Japanese treat in two minutes.
What is warabi mochi?
Warabi mochi is a traditional Japanese confection made with warabi-ko, a starch made from the rhizomes of the bracken fern. Unlike Western-style gummy candy, good warabi mochi is soft and delicate, with a cool, slippery-chewy texture.
It’s particularly associated with summer in Japan, when chilled sweets are especially welcome. You’ll find warabi mochi at Japanese wagashi shops, supermarkets, tea shops, and summer festivals, often cut into small pieces and covered with kinako.
The traditional version is usually served with two things:
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Kinako: finely ground roasted soybean flour with a warm, nutty flavor.
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Kuromitsu: a thick Japanese brown sugar syrup with a deep, caramel-like sweetness.
The combination is hard to beat: nutty + syrupy + chewy.
Is warabi mochi the same as regular mochi?
Not quite. Traditional mochi is made from glutinous rice and has a distinctly stretchy, chewy texture. Warabi mochi is made from starch instead, giving it a softer, more jelly-like bite.
That texture is exactly what makes it such a fun match for Pac Pac’s konjac chews.
The easy warabi mochi shortcut
Making traditional warabi mochi from scratch involves cooking warabi-ko with water and sugar, then working the mixture until it becomes translucent and elastic. Delicious? Absolutely. A two-minute snack? Not exactly.
This version takes a shortcut by using Pac Pac Snacks Matcha Konjac Chews as the base.
The result isn't traditional warabi mochi—and we wouldn't call it that—but it uses the same classic flavor combination of matcha, kinako, and kuromitsu for an easy, summer-ready dessert.
Where to find kinako and kuromitsu
If you have a Japanese or Asian grocery store nearby, look in the Japanese baking or dessert section. Both ingredients are also widely available online.
Can't find kinako? Try finely ground roasted soybean flour if you can find it under another name. In a pinch, a very light dusting of finely ground toasted sesame seeds can give you a similar nutty element, although the flavor won't be quite the same.
Can't find kuromitsu? Japanese kuromitsu is worth seeking out, but you can substitute a little dark brown sugar syrup or a simple brown sugar syrup. Maple syrup will work in a pinch, too, though it will taste less distinctly Japanese.
How to make easy warabi mochi
1. Start with the matcha chews.
Place the Pac Pac Snacks Matcha Konjac Chews on a small plate. You can leave them whole or cut them into bite-sized pieces.
Grab a bag of Matcha Konjac Chews
2. Add the kuromitsu.
Drizzle a little kuromitsu over the chews. You don't need much—the syrup is rich and sweet.
3. Finish with kinako.
Lightly dust the top with kinako. If you like a stronger roasted-soybean flavor, go a little heavier.
4. Serve with green tea.
The cool, chewy konjac, earthy matcha, nutty kinako, and dark sweetness of kuromitsu make a satisfying and tasty dessert.
A few ways to make it feel even more like a Japanese tea-time treat
Chill everything first. Warabi mochi is traditionally enjoyed cool, and these chews are especially refreshing straight from the refrigerator.
Don't drown it in syrup. Kuromitsu has a big flavor. A thin drizzle lets the matcha and kinako come through.
Serve it with Japanese green tea. Matcha is the obvious choice, but sencha or hojicha works beautifully too. Hojicha's roasted flavor is particularly good with the toasted notes of kinako.
Make individual plates. This is the sort of dessert that looks much more special when served in a small dish with a little pile of kinako and a cup of tea beside it.
Why this combination works
There’s a reason kinako and kuromitsu have been paired with Japanese chewy sweets for generations. Kinako brings roasted, nutty depth, while kuromitsu adds dark, almost molasses-like sweetness. The contrast keeps a simple dessert from tasting one-dimensional.
Our Matcha Konjac Chews add another layer: green, slightly bitter matcha against the sweet syrup and toasted kinako.
It's a very small dessert, but it has a lot going on.
Try another konjac dessert
If you like the idea of turning konjac chews into something a little more dessert-y, we've got more ideas.
See our 5 delicious konjac dessert ideas, or browse all konjac recipes and ideas.
Curious what the konjac chews themselves are made of? See how to use konjac flour and powder.
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FAQ
Warabi mochi itself has a relatively mild flavor. Its appeal is largely in its soft, cool, jelly-like texture. It's traditionally served with toppings such as kinako and kuromitsu, which provide most of the sweetness and flavor.
Kinako is roasted soybean flour commonly used in Japanese sweets. It has a naturally nutty, toasted flavor and is usually sprinkled over mochi, dango, and other Japanese desserts.
Kuromitsu is a thick Japanese brown sugar syrup. The name literally refers to 'black honey,' and it has a deep, caramel-like sweetness. It's a classic topping for warabi mochi.
Yes—but if you're making traditional warabi mochi, the starch you use will affect the texture. Warabi-ko can be difficult to find outside Japan, so some recipes use alternatives such as tapioca starch or other starches. This shortcut skips the cooking altogether by using konjac chews as the chewy base.
No. Traditional warabi mochi is made from warabi starch. This recipe is an easy shortcut inspired by the classic combination of warabi mochi, kinako, and kuromitsu.
