Put Tapioca powder, sugar and milk in a pot. Mix it well.
Boil on high heat and stirring.
Stop the fire if the bottom of the pan starts to harden.
Mix the whole thoroughly with residual heat.
Place it on metal vat.
Wrap the vat and cool it in refrigerator. (I used ice packs too.)
When the warabi Mochi become cools, cover the surface of whole by soybean powder.
Cut it bite size.
Sprinkle soybean powder again.
Serve on a dish.
If you like Kuromitsu, put down it as needed.
How to make Kuromitsu.
Put Brawn sugar and water in a Heat resistant bowl. Mix it well.
Lap the bowl which open both ends a little. Heat in a microwave for 1 minute.
Mix it well.
Tapioca Powder (Sago Powder) SG$0.9/500g at FairPrice
Taikoo Unrefined cane sugar-raw $2.70/350g at FairPrice
Soybean Powder SG$5.6/500g at Sheng Shong. (I think you can find soybean powder at DAISO, $2/pck)
Meiji pasteurized fresh milk SG$5.95/2L at FairPrice, Coldstrage, Sheng Shiog etc