Kuzu Mochi

Kuzu Mochi is a traditional Japanese dessert made from kuzu (arrowroot) starch, resulting in a chewy texture that is both comforting and satisfying. Served with a sweet syrup and toppings, this vegan delicacy offers a unique taste of Japanese culture.

Ingredients

• Kuzu starch - 50 grams
• Water - 200 milliliters
• Maple syrup - 30 milliliters
• Soy sauce - 5 milliliters
• Mizuyokan (red bean paste) - 50 grams
• Shredded coconut - 10 grams
• Kinako (roasted soybean flour) - 10 grams

Steps

1. In a small bowl, mix kuzu starch with 50 milliliters of water to create a smooth slurry.
2. In a medium saucepan, combine the remaining 150 milliliters of water with maple syrup and soy sauce, then bring to a gentle simmer over medium heat.
3. Gradually add the kuzu slurry to the saucepan while continuously stirring to prevent lumps from forming.
4. Continue stirring for about 5-7 minutes, or until the mixture thickens and becomes translucent.
5. Remove the saucepan from heat and pour the thickened kuzu mixture into a shallow dish, smoothing the top with a spatula.
6. Let the mixture cool at room temperature for about 10 minutes, then refrigerate for another 10 minutes to firm up.
7. Once firm, cut the kuzu mochi into bite-sized squares.
8. Serve the mochi with a dollop of mizuyokan on top, sprinkled with shredded coconut and kinako.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 34 g
• Fiber: 1 g
• Sugar: 8 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

• Rich in carbohydrates, providing a quick source of energy.
• Contains fiber that may aid in digestion.

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