3 Ways to Make Japanese Kuzumochi (Tapioca Mochi) Soft and Chewy

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!