Kuzumochi

Kuzumochi is a traditional Japanese snack made from kuzuko (arrowroot starch), resulting in a chewy, delightful texture. Served with sweet syrup and soybean flour, it offers a unique taste experience that is both satisfying and gluten-free.

Ingredients

• Kuzuko (arrowroot starch) - 50 grams
• Water - 250 ml
• Kinako (roasted soybean flour) - 30 grams
• Brown sugar - 20 grams
• Maple syrup or kuromitsu (black syrup) - 30 ml
• Cornstarch (for dusting) - 10 grams

Steps

1. In a saucepan, combine the kuzuko and water, stirring continuously until the mixture is smooth.
2. Place the saucepan over medium heat and continue to stir until the mixture thickens and becomes translucent, about 10-15 minutes.
3. Once thickened, pour the mixture into a greased mold or dish, smoothing the top with a spatula.
4. Allow the kuzumochi to cool at room temperature for about 10 minutes, then refrigerate for at least 1 hour to set.
5. After setting, dust your work surface with cornstarch and turn the kuzumochi out onto it. Cut into small squares or rectangles.
6. Serve the kuzumochi with a sprinkle of kinako and a drizzle of maple syrup or kuromitsu.

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: 0 g
• Water: 0.25 L

Health Benefits

• Gluten-free alternative for those with gluten sensitivities.
• Rich in carbohydrates for a quick energy boost.

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