Warabimochi

Instructions

1. Mix the bracken starch with the cold water and sugar in a saucepan, whisking to dissolve any lumps.
2. Heat over medium heat, stirring constantly with a wooden spatula, until the mixture turns translucent and very elastic (about 5 minutes).
3. Pour the hot mixture onto a lightly dampened tray or a sheet of cling film, then let it cool for 10 minutes.
4. Mix the kinako with the brown sugar and salt in a bowl.
5. Cut the mixture into pieces with a wet knife, then roll each one in the kinako mixture.
6. Arrange the warabimochi in small dishes and drizzle with kuromitsu if you have it. Serve straight away.