Recipe: To Try At Home Milk Kuzu Mochi

Gilbert Torres
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Recipe: To Try At Home Milk Kuzu Mochi
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Recipe: To Try At Home Milk Kuzu Mochi Delicious, fresh and tasty.

Milk Kuzu Mochi. Great recipe for Milk Kuzu Mochi. There is a Japanese cold sweet called 'Kuzu Mochi' which is made with 'Kuzu' starch flour. This sticky and soft rubbery sweet is one of my favourites.

This sticky and soft rubbery sweet is one of my favourites.

I tried to make it using some substitutes because 'Kuzu' starch flour is not available where I live.

I have discovered the best substitute is.

You can have Milk Kuzu Mochi using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Milk Kuzu Mochi

  1. It’s 1 Cup of Tapioca Flour.

  2. Prepare 2 Cups of Milk *Coconut Milk, Soy Milk, Almond Milk, etc.

  3. It’s 2-4 tablespoons of Sugar.

  4. Prepare of Salt.

  5. You need of Kinako (Ground Roasted Soy Beans).

  6. You need of Muscovado Syrup *see how to make in 'Method 6'.

Here is how you cook it.

Kuzu mochi is a traditional Japanese dessert, made of simply kudzu powder and water.

And, this is my variation which has matcha and almond milk.

You can make it one day in advance, so this makes a nice dessert when you have a dinner party.

Milk Kuzu Mochi instructions

  1. Place Milk, Sugar and a pinch of Salt in a saucepan, add Tapioca Flour and quickly mix all well..

  2. Heat over medium-low heat, stirring consistently. It will start to clump up, but you must keep stirring. When it is quite thick and clears the bottom of the pan, it’s done..

  3. Alternatively you can cook in microwave in medium power. Cooking time depends on your machine. My machine takes 6 minutes at 600W..

  4. Wet the inside of a square container, and pour in the mixture. Using a wet spatula, smooth the top as nicely as you can. Let it cool down, then refrigerate until completely cold..

  5. Cut into cubes, and serve with Kinako and Muscovado Syrup..

  6. *How to make Muscovado Syrup: Combine 1 cup Muscovado (dark brown sugar) and 1/2 cup Hot Water in a saucepan and heat over medium-low heat until thickened slightly. Do not over-thicken because it will get hard when cold..

Vegan option This is a vegan dish.

Here is how you cook it.

I wrote about the use of kuzu powder in the goma dofu (sesame tofu) recipe.

This time it's a very traditional, simple sweet dish using kuzu.

Kuzumochi are sticky 'mochi' cakes made with just kuzu powder, sugar and water.