Kuzukiri

Kuzukiri is a traditional Japanese dessert made from arrowroot starch, offering a chewy and delightful texture. Served with a sweet syrup and a sprinkle of kinako (roasted soybean flour), this healthy treat is both refreshing and satisfying.

Ingredients

• Arrowroot starch - 40 grams
• Water - 250 ml
• Brown sugar - 30 grams
• Kinako (roasted soybean flour) - 15 grams
• Maple syrup - 2 tablespoons

Steps

1. In a small pot, mix the arrowroot starch with 250 ml of water until fully dissolved.
2. Heat the mixture over medium heat, stirring continuously until it thickens and becomes translucent (about 5-7 minutes).
3. Once thickened, pour the mixture into a shallow dish, spreading it evenly, and let it cool at room temperature for about 15 minutes.
4. Once cooled, cut the set kuzukiri into thin strips or squares using a sharp knife.
5. In another small pot, combine the brown sugar with 2 tablespoons of water and heat until the sugar is dissolved to create a simple syrup.
6. To serve, place a few kuzukiri strips on a plate, drizzle with maple syrup, and sprinkle kinako over the top.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.25 L

Health Benefits

• Low in calories and fat, making it a guilt-free dessert option.
• Rich in carbohydrates, providing a quick source of energy.

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