Warabimochi Parfait

In a medium saucepan, combine Warabiko, Granulated sugar, and Water. Stir well with a whisk until the Warabiko and Granulated sugar are fully dissolved.

Place the saucepan over medium heat and stir continuously with a spatula. The mixture will gradually thicken and become translucent. Continue stirring until it forms a thick, clear, and glossy dough.

Transfer the hot warabimochi dough to a shallow, oiled dish or a tray lined with plastic wrap. Spread it evenly and allow it to cool completely at room temperature, then chill in the refrigerator for at least 30 minutes until firm.