Kuzu Cake

Kuzu Cake is a delicate and chewy Japanese dessert made from kuzu (arrowroot) starch, which gives it a unique texture. This subtly sweet treat is often enjoyed with a drizzle of syrup or a sprinkle of kinako (roasted soybean flour).

Ingredients

• Kuzu starch - 50 grams
• Water - 200 milliliters
• Sugar - 30 grams
• Salt - a pinch
• Vanilla extract - 1 teaspoon
• Cornstarch - 10 grams (for dusting)
• Kinako (roasted soybean flour) - for serving
• Maple syrup or honey - for serving (optional)

Steps

1. In a small saucepan, combine the kuzu starch, sugar, salt, and 150 milliliters of water. Stir well until the mixture is smooth and there are no lumps.
2. Place the saucepan over medium heat and continue to stir constantly until the mixture thickens and becomes translucent, about 5-7 minutes.
3. Once thickened, remove from heat and add the remaining 50 milliliters of water and vanilla extract. Mix until smooth.
4. Transfer the mixture to a lightly greased 10 cm square baking dish and spread it evenly using a spatula.
5. Allow the cake to cool at room temperature for about 15 minutes, then refrigerate for at least 10 minutes to set firmly.
6. Once set, dust a clean surface with cornstarch, and carefully invert the cake onto the dusted surface. Cut into squares or desired shapes.
7. Serve the kuzu cake with a sprinkle of kinako and a drizzle of maple syrup or honey if desired.

Nutrition

• Calories: 150
• Protein: 1 g
• Carbs: 35 g
• Fiber: 0 g
• Sugar: 10 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.2 L

Health Benefits

• Kuzu starch is known for its digestive benefits and can help soothe stomach issues.
• This dessert is low in fat and cholesterol, making it a lighter alternative to many traditional desserts.

Tags