Milk Kuzu Mochi

Name: Milk Kuzu Mochi
Yield: 4 servings
Ingredients: 1 Cup Tapioca Flour; 2 Cups Milk *Coconut Milk, Soy Milk, Almond Milk, etc; 2-4 tablespoons Sugar; Salt; Kinako (Ground Roasted Soy Beans); Muscovado Syrup *see how to make in 'Method 6'

Hiroko Liston @hirokoliston

Melbourne, Australia

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. 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 'Tapioca' flour! It is even easier to make using microwave.

Edit recipe

Add Cooksnap

Ingredients

4 servings

1 Cup Tapioca Flour
2 Cups Milk *Coconut Milk, Soy Milk, Almond Milk, etc
2-4 tablespoons Sugar
Salt
Kinako (Ground Roasted Soy Beans)
Muscovado Syrup *see how to make in 'Method 6'

Cooking 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.