Prepare the Mochi Mixture:

In a medium saucepan, combine the bracken starch, water, and sugar.

Whisk thoroughly to dissolve the sugar and eliminate any lumps.

Cook the Mixture:

Place the saucepan over low heat and stir continuously with a spatula.

Cook for about 8-10 minutes until the mixture thickens, turns translucent, and becomes sticky.

Shape the Mochi:

Pour the cooked mixture onto a clean tray or shallow bowl and smooth it out evenly.

Allow it to cool at room temperature for 15-20 minutes, then refrigerate for another 20-30 minutes.

Cut and Coat:

Once chilled, turn the mochi out onto a cutting board. Dust the surface lightly with kinako to prevent sticking.

Cut the mochi into bite-sized cubes and roll each piece in kinako until fully coated.

Serve:

Arrange the coated Warabi Mochi on a serving plate.

Drizzle with kuromitsu for extra sweetness if desired. Serve chilled.