This is nice

Warabi mochi, gained popularity in the Edo period as what they claimed, is made from bracken starch. This is rich in fiber, which helps with digestion. It is also a good source of protein and Vitamin B1

I have always loved warabi mochi, shiratama dango, azuki and …basically I love Japanese desserts. 

So when this came to Singapore last year it was it the year before in Holland V, I said I wanted to try. But nothing can convince me to make that journey all the way there. I chanced upon the board in Ngee Ann City sometime in May, opening in June. Fast forward months later, I finally got the chance to try it. Twice this week infact. That’s to make up for one trip I made before Aug where I joined the long queue but decided not to buy as I had to pick lil’ one up. 

The first time I bought was on 14th Aug, when I misread that the Mid-Autumn Fair started 😂. Made the trip down excitedly only to see the men hammering the signages preparing for the fair in 2 days time. At least I got to eat my 翡翠云吞面. 

I bought both warabi mochi ($8.90 for 5 pieces) to share and a drink each for che-che and myself.

Verdict : the warabi mochi tastes the same to me, maybe it’s just slightly more chewy. But they are so generous with their kinako powder, it was so difficult to eat that without messy up the whole table. I’ll save the money and get from Donki instead. 

I got for self a cup of black sesame + soy milk ($9.90) and a matcha ($6.90) for che-che. The drinks are nice so it’s really worth it. 

I got the same drink for myself today and Che-che otdered Tenku no Hojicha ($8.90). I want to make warabi mochi at home ….then again I’ve talked about wanting to make so many things for years but just never did. 

I can make sesame soy milk with Ms Thermie! Replace the sugar with sweetener. As for the warabi mochi I must look for the recipe. When we go Kamakura at the end of the year, we should try this there as well.