Kuzu Mochi Recipe

[LeeJung]

I am a fan of mochi and have recently heard about this Kuzu Mochi from Japan. So, I tried making them at home and wanted to share the recipe for those mochi lovers out there.

Ingredients:​

• 1/2 cup kuzu starch (available at Asian or health food stores)
• 1 1/2 cups water
• 2 tablespoons sugar (adjust to taste)
• 1/4 teaspoon salt
• 1/4 cup roasted soybean flour (kinako)
• 2 tablespoons sugar (for kinako)
• 2 tablespoons black sugar syrup (kuro mitsu) or honey (for drizzling)

Instructions:​

1. Make the Kuzu Mochi Base:
   • In a medium bowl, dissolve the kuzu starch in 1/2 cup of cold water. Stir until the starch is fully dissolved and there are no lumps.
   • In a saucepan, add the remaining 1 cup of water, sugar, and salt. Bring to a gentle simmer over medium heat.
   • Slowly pour the dissolved kuzu starch mixture into the saucepan while stirring constantly.
   • Continue to cook over low heat, stirring continuously. The mixture will begin to thicken and turn into a gelatinous, translucent texture.
   • Once the mixture has thickened to a smooth, slightly firm consistency, pour it into a shallow dish or mold and let it cool to room temperature. This will allow the kuzu mochi to set.
2. Prepare the Kinako (Roasted Soybean Flour) Topping:
   • In a small bowl, mix the roasted soybean flour (kinako) with the sugar. This will create the sweet dusting that complements the mochi.
3. Serve:
   • Once the kuzu mochi has cooled and set, cut it into bite-sized squares or rectangular pieces.
   • Dust the pieces generously with the kinako mixture.
   • Drizzle with black sugar syrup (kuro mitsu) or honey for added sweetness and depth of flavor.

Conclusion: Kuzu is a traditional chewy dessert made with kuzu starch (a type of starch extracted from the root of kudzu plant). Kuzu mochi has a soft, chewy, and slightly slippery texture that is unlike traditional mochi, making it a unique treat. It is often served with sweet syrup and roasted soybean flour (kinako).

 

[lomiloml]

I am a fan of mochi and have recently heard about this Kuzu Mochi from Japan. So, I tried making them at home and wanted to share the recipe for those mochi lovers out there.

Ingredients:​

• 1/2 cup kuzu starch (available at Asian or health food stores)
• 1 1/2 cups water
• 2 tablespoons sugar (adjust to taste)
• 1/4 teaspoon salt
• 1/4 cup roasted soybean flour (kinako)
• 2 tablespoons sugar (for kinako)
• 2 tablespoons black sugar syrup (kuro mitsu) or honey (for drizzling)

View attachment 6734

Instructions:​

1. Make the Kuzu Mochi Base:
   • In a medium bowl, dissolve the kuzu starch in 1/2 cup of cold water. Stir until the starch is fully dissolved and there are no lumps.
   • In a saucepan, add the remaining 1 cup of water, sugar, and salt. Bring to a gentle simmer over medium heat.
   • Slowly pour the dissolved kuzu starch mixture into the saucepan while stirring constantly.
   • Continue to cook over low heat, stirring continuously. The mixture will begin to thicken and turn into a gelatinous, translucent texture.
   • Once the mixture has thickened to a smooth, slightly firm consistency, pour it into a shallow dish or mold and let it cool to room temperature. This will allow the kuzu mochi to set.
2. Prepare the Kinako (Roasted Soybean Flour) Topping:
   • In a small bowl, mix the roasted soybean flour (kinako) with the sugar. This will create the sweet dusting that complements the mochi.
3. Serve:
   • Once the kuzu mochi has cooled and set, cut it into bite-sized squares or rectangular pieces.
   • Dust the pieces generously with the kinako mixture.
   • Drizzle with black sugar syrup (kuro mitsu) or honey for added sweetness and depth of flavor.

Conclusion: Kuzu is a traditional chewy dessert made with kuzu starch (a type of starch extracted from the root of kudzu plant). Kuzu mochi has a soft, chewy, and slightly slippery texture that is unlike traditional mochi, making it a unique treat. It is often served with sweet syrup and roasted soybean flour (kinako).

The Kuzu Mochi looks so unique and delicious! I love the chewy texture and how it’s made with simple ingredients. It seems like the perfect sweet treat to enjoy after a meal. I can’t wait to try making this and enjoy its lovely flavors!

 

[mndynthn12]

Kuzu Mochi—yum! I love how light and chewy it is, and that texture is everything! Can’t wait to try your recipe, especially with a little kinako and syrup on top. Thanks for sharing this treat!