Cover Matcha and kinako warabimochi at Morimori Yogashi
Matcha and kinako warabimochi at Morimori Yogashi
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From standard mochi to the ultra-soft warabimochi and the stuffed daifuku, here are the best places to find this treasured Japanese treat
Mochi, a Japanese wagashi (a type of sweet best enjoyed with green tea) is one of the most popular treats beloved by Singaporeans, famously addictive with its chewy skin and the occasional sweet filling. Just in case you didn’t bring home enough mochi back from your recent trip to Japan, there are many places in Singapore to satisfy your mochi cravings.
But first, a few things to address. There is no one universal type of mochi; the most typical are made with steamed glutinous rice and traditionally pounded in a mortar with wooden pallets. Then there is warabimochi, which is traditionally tossed in kinako (soybean) powder and served with kuromitsu syrup made with muscovado sugar. Since warabimochi is made with warabiko (bracken starch), it is not technically mochi, but shares similar textures. Mochi with stuffing, traditionally azuki (red bean) paste, are known as daifuku.
Whatever it is, if you’re looking for Japanese wagashi with a sticky, chewy texture, you’ve come to the right place. Here are the best places to find mochi in Singapore.
Don’t miss: 5 dessert boutiques that serve the prettiest treats in Singapore
1. Warabimochi Kamakura
Above Warabimochi dusted with kinako at Warabimochi Kamakura, one of the best places to get mochi in Singapore
Warabimochi dusted with kinako at Warabimochi Kamakura, one of the best places to get mochi in Singapore
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This viral warabimochi store has just opened its second outlet in Singapore at Taste Orchard, bringing its signature chewy wagashi to more Singaporeans. At Warabimochi Kamakura, its mochi is traditionally made, albeit with the addition of a secret house blend that makes the texture even lighter and chewier. It is dusted with Japanese-imported kinako, which is roasted for longer at a higher temperature, making for a deeper and nuttier flavour. Finished off with house-made kuromitsu syrup made from 100 per cent Okinawan brown sugar, this version of warabimochi is the closest thing you can find to the ones in Japan.
Warabimochi Kamakura
Address: 160 Orchard Road, 01-02 Taste Orchard, S(238842) (multiple outlets)
2. Minamoto Kitchoan
Above Hakuto mochi at Minamoto Kitchoan
Hakuto mochi at Minamoto Kitchoan
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This stall in the basement of Takashimaya hails all the way from Tokyo, founded in 1977. Here, you’ll find pristine warabimochi, including its signature creations, hakuto (white peach) mochi and matcha mochi. Make sure you come back periodically to see its seasonal products—this spring, for instance, the sakura season has inspired the sakuragomoro, which features a mochi stuffed with red bean paste and wrapped in a delicate Japanese-style crepe.
Minamoto Kitchoan
Address: 391A Orchard Road, B206-1 Ngee Ann City (Takashimaya) Tower A, S(238873), +65 6735 1315
3. Love for Wagashi
This store is dedicated entirely to the craft of wagashi, which is perfect for lovers of Japanese desserts. If you prefer daifuku, its black sesame daifuku, stuffed with house-made black sesame paste, is both light and decadent at once. There are also seasonal exclusives, especially during sakura season with its sakuramochi. Stuffed with red bean paste and coloured a pretty pastel pink, it comes wrapped in a salt-pickled sakura blossom. All its wagashi are made-to-order, so make sure you pre-order well in advance.
Love for Wagashi
Address: 183 Jalan Pelikat, B2-12 The Promenade@Pelikat, S(537643)
4. Morimori Yogashi
This unassuming bakery in Everton Park is, in fact, home to a great culinary talent. Morimori Yogashi is helmed by Terrian Lim, who has worked in Michelin-starred restaurants and the kitchens of Marina Bay Sands, and trained under famous pastry chefs such as Cédric Grolet, Koichi Izumi, Frank Hassnot, and more. It’s no wonder that his warabimochi shines. He has chosen to keep his offerings simple, with only two warabimochi flavours: kinako and matcha. The latter is coated in Kyoto Uji matcha powder, and both are best eaten with a drizzling of kuromitsu syrup.
Morimori Yogashi
Address: 1 Everton Park, 01-31, S(081001), +65 9387 1494
Read more: Neighbourhood guide: The best things to eat, see and do in Everton Park
5. Cafe Usagi Tokyo
The mochi at this beloved Japanese café might not be the most traditional, but it sure is enjoyable. Cafe Usagi Tokyo is known for its fruit mochi, which sees fruits such as strawberries and kiwi enveloped with a layer of red bean paste and mochi skin. Another way to enjoy mochi here is through the mochi waffle, best enjoyed with a scoop of ice cream. Better yet, enjoy the mochi ice cream, where your choice of ice cream comes draped with a thin layer of mochi skin.
Cafe Usagi Tokyo (multiple outlets)
Address: 111 Somerset Road, 01-42, S(238164)
6. 108 Matcha Saro
This café specialises in matcha, and that includes its selection of mochi. Here, you can find both plain and stuffed warabimochi; the latter comes stuffed with red bean paste. Both are dusted in kinako and matcha powder for true Japanese flavours. If not, you might like the black sesame warabimochi instead, whose nutty profiles and slightly crunchy sesame powder complement the sticky texture of the wagashi.
108 Matcha Saro (multiple outlets)
Address: 5 Temasek Boulevard, B1-K5, S(038985), +65 6259 4740
7. Xiao Gege Snowball Mochi
Above Snowball mochi at Xiao Gege Snowball Mochi
Snowball mochi at Xiao Gege Snowball Mochi
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This small dessert shop in Chinatown offers snowball mochi in an array of vibrant colours and popular flavours. Take, for instance, the black-gold Musang King mochi that’s sure to satisfy any durian lover, or the matcha red bean mochi. Don’t miss out on the purple sweet potato mochi either, which comes filled with thick, decadent sweet potato cream.
Xiao Gege Snowball Mochi
Address: Block 333 Kreta Ayer Road, 01-25, S(080333), +65 9852 0727
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About
Ethan is a dining writer with Tatler Singapore. Trained in literary arts and filmmaking, their work has previously been published in Esquire Singapore, Men's Folio, and with the Asian Film Archive and the Singapore International and Film Festival, across a wide range of interests from gastronomy to fashion and arts criticism.
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Ethan writes about exciting news in the F&B industry, specialising in fine dining, exclusive spirits launches, and new restaurants. They are always looking for riveting voices to bring something fresh to an already-dynamic industry.
Follow them on Instagram at @faustiangourmand.
