Kuzumochi is one of the famous desserts in the land of cherry blossoms. With its chewy, soft texture paired with the nutty soybean flour and sweet fragrant syrup, it is sure to win your heart from the very first bite. Let’s join TasteVN in the kitchen to see 3 ways to make kuzumochi and try it out!
1. Kuzumochi
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Preparation
10 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Kuzumochi For 2 people
Cassava starch 50 gr Brown sugar 100 gr Roasted soybean flour A little Water 250 ml
How to make Kuzumochi
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Mix the sweet potato starch
Add 50g of sweet potato starch and 250ml of water to a bowl, then stir well until the starch is completely dissolved. Next, strain the mixture into a pot through a sieve to remove any residue.
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Cook the sweet potato starch mixture
Place the sweet potato starch pot on the stove, stirring the mixture over high heat until the starch begins to stick together. At this point, reduce the heat to low and continue to stir until the mixture becomes clear.
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Cool the cake
Next, spread the mixture evenly into a mold, then soak the mold in a bowl of water to cool.
Use a knife to separate the cake from the mold, then place the cake on a cutting board and cut it into bite-sized squares.
After cutting the cake, soak it in a bowl of ice water for about 30 seconds to make it more chewy. Finally, pour the cake through a sieve to drain the water.
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Cook black sugar syrup to serve
Put a pot on the stove, add 100g of black sugar, 50ml of water, and stir well over medium heat until the sugar dissolves and thickens slightly, then turn off the heat.
Finally, strain the syrup through a sieve to make it smooth.
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Final product
Place the cake on a plate, sprinkle a little roasted soybean flour on top, drizzle with black sugar syrup, and it’s ready to enjoy.
Kuzumochi cake is cool, chewy, and has a delightful texture, combined with the fragrant roasted soybean flour and the sweet black sugar syrup, making it extremely delicious.
2. Milk Kuzumochi
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Milk Kuzumochi Serves 4
Cassava flour 110 gr Unsweetened fresh milk 1 liter Sugar 200 gr Roasted soybean flour a little
How to Make Milk Kuzumochi
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Dissolve cassava flour with milk
Put 110gr of cassava flour, 200gr of sugar, and 1 liter of unsweetened fresh milk into the pot and mix well.
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Cook the cassava mixture
Place the cassava pot on the stove and stir well over high heat until the sugar dissolves and the mixture simmers lightly.
Next, reduce to medium heat and continue stirring until it feels heavy, and the flour starts to stick together.
Then, lower to low heat and stir until the mixture is smooth and thickens, then turn off the heat.
Tip: The stirring process will take about 25 – 30 minutes.
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Freeze the cake
Pour the mixture into a mold, tightly wrap the surface of the cake with plastic wrap and let it cool in the refrigerator for about 3 hours to set.
Finally, remove the cake from the mold and use a knife to cut it into bite-sized squares.
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Final product
When eating the cake, you just need to sprinkle a little roasted soybean flour on top and enjoy.
Each piece of milk Kuzumochi cake is soft, slightly chewy, leaving a sweet, fragrant aftertaste, rich from fresh milk, intertwined with a bit of nuttiness from soybean flour, incredibly appetizing.
3. Matcha Green Tea Kuzumochi
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Matcha Green Tea Kuzumochi Serves 2
Kudzu starch 40 gr Matcha powder 1 tablespoon Soy milk 500 ml (or fresh milk) Sugar 40 gr Water 60 ml
Distinguishing Matcha Powder and Green Tea Powder
- Matcha powder is a fine powder made from 100% young tea buds of the green tea plant. This powder is distinctly different from green tea powder in terms of nutritional value as well as price, as green tea powder is only ground from 30% young tea buds and the remaining 70% is young tea leaves.
- Matcha powder has a bright green color and a bittersweet aftertaste, unlike green tea powder, which has a dark green color, may be slightly yellowish, and has a bitter astringent taste.
- You can buy matcha powder at baking ingredient stores, supermarkets, or on e-commerce websites.
Tools needed
How to make Matcha Kuzumochi
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Mix the matcha
First, put 40gr of sugar and 1 tablespoon of matcha powder into a bowl and mix well.
Next, slowly add 60ml of soy milk into the bowl of powder, adding while stirring until the mixture is thick and smooth.
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Mix the cassava starch with milk
Put 40gr of cassava starch and 60ml of water into a new bowl and stir well until the starch dissolves.
Then, add 440ml of soy milk into the bowl, stir once more until the mixture combines.
Finally, strain the mixture into a pot through a sieve to remove any residue.
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Cooking the Kudzu Mixture
Place the kudzu pot on the stove, stir evenly over medium heat for about 5 minutes until the mixture starts to thicken, then reduce to low heat.
Then, gradually pour the green tea mixture into the pot and continue stirring until the mixture is well combined, thick and smooth, and starts to boil, then turn off the heat.
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Chilling the Cake
Pour the kudzu mixture into a mold, let it cool and chill in the refrigerator for 3 hours.
Finally, just take the cake out, cut it into bite-sized pieces, and enjoy right away.
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Final Product
Cool green tea Kuzumochi, with a moderately chewy texture and a characteristic bitter taste from matcha powder, sweet and creamy from milk. You can drizzle a little syrup on top to enjoy with it; make sure to try a piece, and you’ll love it!
How to Choose Pure Cassava Powder
- Visually distinguish, real cassava powder will have a natural white color. Fake cassava powder often has a milky white color, tending to yellow.
- You can dissolve cassava powder in water; if it completely dissolves with no residue, then it is real powder.
- Additionally, you can try heating the cassava powder; pure powder will be very clear after heating, while low-quality powder will not have such clarity.
What is Kuzumochi?
- Kuzumochi is a type of mochi made from kudzu starch. It is considered a specialty dish in Tokyo, Japan.
- The cake is usually served cold and eaten with roasted soybean flour and black sugar syrup.
- This cool cake has a soft and chewy texture from the kudzu starch, combined with sweet black sugar and nutty soybean flour, making it a perfect dessert for summer days!
Above is the recipe for 3 types of kuzumochi from Japan that are super simple, unique, and incredibly delicious. Let’s get into the kitchen and try making them for the family to enjoy on the weekend! Wishing you success.
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