In a mixing bowl, combine the bracken starch, sugar, and water. Whisk until smooth to avoid any lumps.

Transfer the mixture to a non-stick pot over medium heat. Stir continuously to prevent sticking.

Continue stirring until the mixture thickens and becomes translucent, about 5-7 minutes.

Once thickened, pour the mixture into a serving plate or mold and let it cool to room temperature.

After cooling, lightly dust your hands with kinako and cut the mochi into bite-sized pieces.

Coat each piece generously with kinako.

If desired, drizzle sweet syrup over the mochi before serving.

Serve your Warabi Mochi chilled or at room temperature.