Kuzu Dango

Kuzu Dango is a traditional Japanese dessert made from kuzu (arrowroot) starch, resulting in a chewy and delightful texture. Served with sweet syrup and often topped with kinako (roasted soybean flour), this vegan treat is both satisfying and nostalgic.

Ingredients

• Kuzu starch - 50 grams
• Water - 200 milliliters
• Maple syrup - 30 milliliters
• Kinako (roasted soybean flour) - 20 grams
• Sweet red bean paste (optional) - 30 grams

Steps

1. In a small bowl, dissolve the kuzu starch in 100 milliliters of cold water, stirring until smooth.
2. In a saucepan, heat the remaining 100 milliliters of water over medium heat until just simmering.
3. Pour the kuzu mixture into the simmering water, stirring continuously until the mixture thickens and becomes translucent, about 5-7 minutes.
4. Once thickened, pour the mixture into a lightly greased shallow dish, spreading it evenly.
5. Let it cool at room temperature for about 15-20 minutes until set.
6. Once set, cut the kuzu dango into bite-sized squares or rectangles.
7. To serve, drizzle the kuzu dango with maple syrup and sprinkle with kinako. If desired, add a small dollop of sweet red bean paste.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 35 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Gluten-free and easy to digest.
• Rich in dietary fiber from kinako.

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