Kuzu Fudge

Kuzu Fudge is a delightful and chewy Japanese dessert made from kuzu starch, offering a unique texture and subtle sweetness. This vegetarian treat is often enjoyed during tea time, providing a comforting and authentic taste of Japanese culture.

Ingredients

• Kuzu starch - 50 grams
• Water - 200 ml
• Brown sugar - 30 grams
• Soy milk - 50 ml
• Matcha powder - 1 teaspoon
• Salt - a pinch

Steps

1. In a small saucepan, mix kuzu starch and a pinch of salt with 100 ml of water until smooth.
2. In a separate saucepan, combine the remaining 100 ml of water and brown sugar, heating over medium heat until the sugar dissolves.
3. Gradually pour the kuzu mixture into the sugar water, stirring constantly to avoid lumps.
4. Continue to cook the mixture on low heat while stirring until it thickens and becomes translucent, about 5-7 minutes.
5. Remove from heat and stir in the soy milk and matcha powder until well combined.
6. Pour the mixture into a lightly greased square or rectangular dish (about 15x15 cm) and spread evenly.
7. Let it cool at room temperature for about 15 minutes, then refrigerate for at least 1 hour until set.
8. Once set, cut into small squares and serve chilled or at room temperature.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 35 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from matcha, which can help improve brain function.
• Kuzu starch is known for its digestive benefits and is often used in traditional medicine.

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