Chilled Bracken Starch Mochi with Kinako Powder

In a medium saucepan, combine the warabimochi starch, granulated sugar, and water. Stir well with a whisk until the starch and sugar are fully dissolved and there are no lumps.

Place the saucepan over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, for 5-7 minutes until the mixture thickens significantly and becomes completely clear and translucent.

Immediately transfer the hot mixture into a shallow, rectangular dish or container (approximately 15x10 cm). Using a wet spatula, gently smooth the surface evenly.

Prepare an ice water bath in a larger bowl. Carefully place the dish containing the warabimochi into the ice bath, ensuring the water does not overflow into the mochi. Chill for at least 30 minutes until completely firm and cold.

Once chilled, carefully invert the warabimochi onto a wet cutting board. Cut it into bite-sized cubes or strips (about 2-3 cm) using a wet knife to prevent sticking.

Arrange the warabimochi pieces on a serving plate. Generously dust with kinako powder and drizzle with kuromitsu before serving immediately for the best taste and texture.