古代貴族點心～蕨餅【超詳細步驟】成功率高 3 種澱粉大比拼 How to make Warabi Mochi with 3 different kind of starch

　你的關注給我最大的鼓勵，訂閱肥丁 YouTube 頻道

冰鎮後的蕨餅真是太爽了！那微微的清涼感，加上黃豆粉的香氣，還有甜而不膩的黑糖在舌頭上慢慢融化，稍微有點Q彈，超級柔順，這糯嘰嘰的滑嫩口感誰能抗拒得了，一個人吃一盤，我覺得我可以！

製造澱粉是綠色植物，貯存能量的一種方式 澱粉可從種籽，塊根或塊莖提取 不同地區運用澱粉各有心得，以不同的方法食用 做成不同特色的點心 從不同植物提取的澱粉 在黏性、色澤、吸水性、硬度、口感、營養、食療功效有不同的表現 每一種食材都有它的獨特之處 如果你對美食有追求 尋找對的食材便是首要的功課。

蕨菜根生長在地下，有清熱解毒、消暑去熱之效。澱粉從植物提取澱粉，需要經過濕法研磨、水洗、篩分和乾燥，在沒有工業的古代，澱粉都是稀珍的食材。蕨餅是日本古代皇家的貴族點心，稍微冷藏吃起來特別冰涼，是夏季專屬的甜點。

蕨粉是從蕨菜根提煉的澱粉，純正本蕨粉顏色比較灰，比較難買到，巿售的蕨餅粉一般分為三種：

• 100%純蕨粉（本わらび粉）
• 部分蕨粉（混合甘薯粉或樹薯粉，價格比較便宜）（わらびもち粉）新手建議選擇這種
• 全薯類澱粉（不含蕨粉）

修正

視頻裡面富澤商店的的特選蕨粉和葛粉都是日本產的

特選蕨粉混合了甘薯粉，屬於上面的第二種，我覺得質感很不錯了

葛粉材料表的日文是甘藷，但是跟我用過的蕃薯粉又是不同的質感，顏色偏灰，反而更像跟我在超巿買的葛根粉

三種裡面最像的就是特選蕨粉

蕨粉本身沒有味道，糖的味道決定蕨餅的口味，傳統用塊狀黑糖，有焦糖味也足夠濃郁，我想比較 3 種澱粉的顏色，所以用顏色較淺的原蔗糖。Demerara 原蔗糖，較少精煉，保留甘蔗原來的香味。

蓮藕粉、蕨粉、葛粉。這種 3 種澱粉在加熱糊化後，能做出清爽彈牙口感     效果比較接近。蓮藕粉做的比較Ｑ軟，蕨餅更多了彈牙的韌勁，葛粉做的彈性最差，軟糯有點粉粉的口感。葛粉蕨餅放進冰箱冷藏 2 小時後，沒那麼透明了。彈性不足拉扯會裂開，表面結成較硬的膜，吃起來，口感比較粉糯，很容易斷裂　韌勁不大。熊貓先生比較喜歡蕨粉做的，我更喜歡蓮藕粉做的。每一種食材都有它的獨特之處，如果你對美食有追求，尋找食材便是首要的功課。

蓮藕粉，慈禧太后的宮廷御膳食材之一。蓮藕糊煮化後，韌性和黏性比蕨粉強，冷卻後還可以拉起薄膜，即使糊化後表現相似，口感還是有微小的差異。蓮藕粉具有獨特清香的氣味，及營養價值，是其他澱粉沒有的。我用的不是黑糖，其琥珀色來自蓮藕粉的鐵質，蓮藕生津健脾，止血化淤女生生理期要避開～

蓮藕粉跟桂花絶配，蓮藕蕨餅的配方，我用自製糖桂花加入楓糖漿，調成淋醬，撒下烘烤過的花生碎，不能接受或吃膩了蓮藕粉調沖的蓮藕羹，可以試試做成嫰Ｑ的軟餅。

糕點的口感因為澱粉種類和製作方法而有所差異。葛粉從葛屬植物根部提煉的澱粉，我在葛粉條影片裡面介紹過，葛粉加入熱水後，不能形成典型的稠糊，熟化後，其彈性和黏性，比蕨粉和蓮藕粉差。所以，葛粉更適直利用隔水加熱的做法，製作葛粉條，比直接加熱糊化做成Q餅，口感更好。

【原味蕨餅 WARABI MOCHI ♦ 材料】

• 特選蕨餅粉 Hon Warabiko/ Bracken Starch 100 g
• 冷水Cold Drinking Water 160 ml （我用電子秤的水量模式）（溶解蕨粉）
• 原蔗糖Demerara Raw Cane Sugar 35 g
• 熱水 Hot Water  230 ml （煮糖）

 原蔗糖可換成黑糖, 黑糖甜度比原蔗糖低，想要相若的甜味，份量要增加

淋醬 Toppings

• 自製黃豆粉 Homemade Soybean Powder  10 g
• 黑糖蜜 Molasses  隨意

【蓮藕蕨餅 Lotus Root Warabi Mochi ♦ 材料】

• 蓮藕粉 Lotus Root Starch 100 g　（自製蓮藕粉點這裡）
• 冷水Cold Drinking Water 160 ml （我用電子秤的水量模式）（溶解蕨粉）
• 原蔗糖 Demerara Raw Cane Sugar 35 g
• 乾桂花 Dried Osmanthus 5 g
• 熱水 Hot Water  230 ml （煮糖 )

淋醬 Toppings

• 自製黃豆粉 Homemade Soybean Powder  10 g
• 烤花生碎 Roasted Peanut 適量
• 自製糖桂花 Osmanthus Scented Jam 2 小匙
• 楓糖漿 Maple Syrup 3 大匙

【葛粉蕨餅 Arrowroot Warabi Mochi ♦ 材料】

• 葛粉 Arrowroot Powder 100 g
• 冷水Cold Drinking Water 160 ml （我用電子秤的水量模式）（溶解蕨粉）
• 原蔗糖Demerara Raw Cane Sugar 35 g
• 熱水 Hot Water  230 ml ( 煮糖 )

 

• 自製黃豆粉 Homemade Soybean Powder  10 g
• 黑糖蜜 Molasses  隨意

 

特選蕨粉 👉 富澤商店

葛粉 👉 富澤商店

蓮藕粉 👉 御藕村纯藕粉 ／ 藕香斋古法纯藕粉

【蕨餅做法】

1.　自製黃豆粉過篩，薄薄的撒滿在淺盤上，稍後蕨餅煮熟後便不會手忙腳亂

2.　蕨粉加入冷水，攪拌成粉漿，備用。所有澱粉都是不溶於冷水的，靜置　澱粉便會開始沉澱，澱粉與水份分離，下鍋加熱前，一定要再次徹底攪拌均勻

3.　鍋裡加入原蔗糖及熱水，大火加熱至糖完全溶化，糖水煮至大滾

4.　用攪拌器一直畫圈攪拌，慢慢倒入蕨粉漿，粉漿出現小粉塊時，調至小火繼續畫圈攪拌

5.　粉漿開始煮熟　會越來越黏稠，阻力變大使攪拌更吃力，需要持續攪拌   不要停下，注意粉糰的變化，奶白色粉糰慢慢成透明，當7至8成的粉糰變成透明時，可以關火，以免焦糊

6.　滾燙的粉糰利用餘溫，持續攪拌使整塊粉糰煮熟成透明，改變攪拌的方向，讓上面的粉糰多接觸熱源，均勻煮熟，透明可以拉絲　起鍋

7.　倒在撒了黃豆粉的盤裡，黃豆粉防止蕨餅黏底，是蕨餅的標準配搭，並增加烘焙的焦香氣，讓蕨餅口味更豐富，完全熟透的蕨餅是不黏鍋的，放涼後便能自動剝離

8.　溫熱的蕨餅黏手，放入冰箱冷藏 1~2 小時

9.　從冰箱取出蕨餅，完全涼透的蕨餅不黏手，冷藏後更容易切塊，切開前表面撒少許黃豆粉, 再撒黃豆粉在沒有沾到粉的表面上，比較不浪費黃豆粉，翻一下不黏在一起，就可以擺盤了，淋上黑糖蜜，即可享用

【蓮藕蕨餅　做法】

1.　混合蓮藕粉和冷水，做法跟蕨粉完全一樣

2.　鍋裡加入原蔗糖及桂花提引香氣，加入熱水，大火煮至沸騰，加蓋加速沸騰。掌控火力能讓過程更順利，如果忘記下調火力，若粉糰攪不動　上面的一直不熟，可加少一點點熱水，持續攪拌，水量跟冷藏時間決定蕨餅的硬度，額外添加熱水只是折衷方法，在配方的基礎上加水，粉糰會再軟一些。放冰箱冷藏約 2 小時，撒上黃豆粉，烤香的花生碎，淋上糖桂花糖漿，即可享用

小叮嚀

• 攪拌粉糰建議用攪拌器，用木勺較難均勻攪拌轉動，容易產生小結塊
• 冷藏會使澱粉質老化，冷藏時間越長　蕨餅越硬，Ｑ度會隨之降低，冷藏的時間要掌握好，冷藏 2 小時軟嫩　Ｑ度十分好，我的經驗　最多冷藏 6 小時。糊化煮熟的糕點，冷藏凝固後要現吃，冷藏 24 小時後，澱粉質老化變成不透明，變得難以被人體消化

　Your support is my greatest encouragement. Please subscribe to Beanpanda’s YouTube channel

Chilled fern cake is simply delightful! The slight coolness, combined with the fragrance of soybean flour, along with the sweet but not cloying brown sugar melting slowly on the tongue, provides a slightly chewy, incredibly smooth texture. Who can resist this glutinous and tender mouthfeel? I feel like I could eat a whole plate by myself!

Starch is a way for green plants to store energy. It can be extracted from seeds, tubers, or rhizomes. Different regions have their own ways of using starch, and it can be consumed in various forms, such as making different types of snacks. Starch extracted from different plants has different characteristics in terms of stickiness, color, water absorption, hardness, texture, nutrition, and therapeutic effects. Each ingredient has its unique features. If you are passionate about cooking, finding the right ingredients is the first step towards creating great dishes.

Hon Warabiko Roots grow underground and have the effects of clearing heat and detoxifying, cooling and removing heat. Starch is extracted from plants through wet grinding, washing, sieving, and drying. In ancient times without industrialization, starch was a precious ingredient. Warabi mochi is a traditional Japanese noble dessert made from fiddlehead fern root starch. It is especially refreshing when served slightly chilled and is a summer-exclusive sweet.

Warabiko is starch extracted from Warabiko Roots. It is difficult to find pure Warabiko, and most of the Warabiko powder sold in the market is mixed with sweet potato or cassava flour, which is cheaper. Make sure to look for “Hon Warabiko” on the package.

Hon Warabiko itself has no flavor, and the taste of Warabi mochi is determined by the sweetness. Traditionally, block-shaped black sugar is used, which has a rich caramel flavor. However, I wanted to compare the colors of three different starches, so I used a lighter-colored Demerara cane sugar, which is less refined and retains the original flavor of sugarcane.

Lotus root starch, pure Warabiko, and kudzu starch can all achieve a refreshing and chewy texture after being heated and gelatinized. The effects are quite similar, but lotus root starch is softer and more delicate, while Warabi-ko has a stronger and chewier texture. Kudzu starch has the worst elasticity and a slightly powdery texture. After being chilled in the refrigerator for 2 hours, Warabi mochi made with kudzu starch is not as translucent as before. The texture is less chewy, and it’s easy to break apart due to its lack of elasticity. The surface of the mochi becomes harder, and the mouthfeel is more sticky and less elastic.

Mr. Panda prefers Warabiko, while I prefer lotus root starch. Each ingredient has its unique features. If you are passionate about food, finding the right ingredients is the first step towards creating great dishes.

Lotus root starch is one of the ingredients used in the imperial cuisine of Empress Dowager Cixi. After lotus root starch is cooked and gelatinized, it has a stronger resilience and stickiness than pure Warabi-ko. It can even form a thin film when cooled. Although the performance after gelatinization is similar, there are still slight differences in texture. Lotus root starch has a unique and fragrant aroma, as well as nutritional value that other starches do not have. I didn’t use black sugar, and the amber color comes from the iron in the lotus root starch. Lotus root can promote the production of body fluids, invigorate the spleen, and stop bleeding, so it should be avoided by women during their menstrual cycle.

Lotus root starch goes well with osmanthus. For the recipe of lotus root Warabi mochi, I made a syrup by mixing homemade osmanthus sugar with maple syrup, and then sprinkled roasted peanuts on top. If you don’t like the taste or get tired of the lotus root starch soup, you can try making it into tender and chewy pancakes.

The texture of pastries differs due to the type of starch and the method of preparation. Kudzu starch is extracted from the roots of the kudzu plant, and I introduced it in the kudzu starch noodle video. After adding hot water, kudzu starch cannot form a typical thick paste. When matured, its elasticity and stickiness are worse than pure Warabiko and lotus root starch. Therefore, it is more suitable to use a double-boiling method to make kudzu starch noodles, which have a better texture than making Q and chewy cakes directly by heating and gelatinizing.

【Original Warabi Mochi ♦ Ingredients】

• Hon Warabiko/Bracken Starch 100 g
• Cold Drinking Water 160 ml (measured with an electronic scale)

 

• Demerara Raw Cane Sugar 35 g
• Hot Water 230 ml

Demerara Raw Cane Sugar can be replaced with black sugar, which is less sweet than Demerara Raw Cane Sugar. If you want a similar level of sweetness, you need to increase the amount.

Toppings:

• Homemade Soybean Powder 10 g
• Molasses (black sugar syrup) as desired

【Lotus Root Warabi Mochi ♦ Ingredients】

• Lotus Root Starch 100 g (homemade lotus root starch recipe here)
• Cold Drinking Water 160 ml (measured with an electronic scale)

 

• Demerara Raw Cane Sugar 35 g
• Dried Osmanthus 5 g
• Hot Water 230 ml

Toppings:

• Homemade Soybean Powder 10 g
• Roasted Peanuts, crushed, as desired
• Homemade Osmanthus Scented Jam 2 tsp
• Maple Syrup 3 tbsp

【Arrowroot Warabi Mochi ♦ Ingredients】

• Arrowroot Powder 100 g
• Cold Drinking Water 160 ml (measured with an electronic scale)

 

• Demerara Raw Cane Sugar 35 g
• Hot Water 230 ml

 

• Homemade Soybean Powder 10 g
• Molasses (black sugar syrup) as desired

Purchase links:

• Warabiko -> Fukuzawa Shop
• Arrowroot Powder -> Fukuzawa Shop
• Lotus Root Starch -> https://s.click.taobao.com/UX8Hzxu

【Warabi Mochi Recipe】

1. Sift the homemade soybean powder and sprinkle it thinly on a shallow plate. This will prevent the Warabi Mochi from sticking to the plate after cooking
2. Add cold drinking water to the Pure Warabi-ko and stir to form a paste. All starches are insoluble in cold water. If they are left to settle, the starch will separate from the water. Before heating in the pot, be sure to stir the mixture thoroughly again.
3. In a pot, add Demerara Raw Cane Sugar and hot water, and heat over high heat until the sugar is completely dissolved. Let the sugar water boil.
4. Use a mixer to continuously stir in a circular motion while slowly pouring in the Pure Warabi-ko paste. When small lumps appear in the mixture, reduce the heat to low and continue stirring in a circular motion.
5. The mixture will become thicker and more resistant to stirring as it cooks. Keep stirring and pay attention to the changes in the mixture. The opaque white mixture will slowly become transparent. When 70-80% of the mixture becomes transparent, turn off the heat to avoid overcooking.
6. Use the residual heat to continue stirring the hot mixture until it becomes completely transparent. Change the direction of stirring to allow the top of the mixture to contact the heat source more evenly. The transparent mixture can be pulled into strands before removing it from the pot.
7. Pour the mixture into the plate that has been sprinkled with soybean powder. Soybean powder prevents the Warabi Mochi from sticking to the plate and is a standard pairing for Warabi Mochi. It also adds a roasted aroma when baking, making the flavor more complex. Fully cooked Warabi Mochi will not stick to the plate and will automatically peel off when it cools.
8. The warm Warabi Mochi will be sticky, so chill it in the refrigerator for 1-2 hours
9. Remove the Warabi Mochi from the refrigerator. Completely cooled Warabi Mochi will not be sticky, making it easier to cut into pieces. Sprinkle some soybean powder on the surface before cutting, and sprinkle some more soybean powder on the surface that did not come into contact with the powder to avoid wasting it. Flip the pieces over to prevent them from sticking together, and place them on a plate. Drizzle with molasses and enjoy!

【Lotus Root Warabi Mochi Recipe】

1. Mix the lotus root starch and cold drinking water. The process is exactly the same as for Pure Warabi-ko.
2. In a pot, add Demerara Raw Cane Sugar and dried osmanthus for aroma. Add hot water and heat over high heat until it boils. Cover the pot to accelerate boiling. Controlling the heat can make the process smoother. If you forget to reduce the heat and the mixture becomes too thick to stir, add a little hot water and continue stirring. The amount of water and the refrigeration time determine the hardness of the Warabi Mochi. Adding extra hot water is a compromise method. It makes the mixture softer. Chill in the refrigerator for about 2 hours, sprinkle with soybean powder, roasted peanut crumbs, and drizzle with osmanthus scented jam. Enjoy!

Tips:

• It is recommended to use a mixer to stir the mixture. Using a wooden spoon makes it difficult to stir evenly and may result in small lumps.
• Refrigeration can cause the starch to age, and the longer it is refrigerated, the harder the Warabi Mochi will become, and the Q texture will decrease. The refrigeration time should be controlled. Chilling for 2 hours will make it soft and tender with good Q texture. Based on my experience, a maximum of 6 hours of refrigeration is recommended.
• Cooked and gelled pastries should be eaten fresh. After refrigeration for 24 hours, the starch will become opaque and difficult to digest in the human body.

手工蓮藕粉 曾經的欽定御膳貢品 Homemade Lotus Root Starch Recipe