Kuzumochi Jelly

Kuzumochi Jelly is a traditional Japanese dessert made from kudzu starch, offering a delicate, chewy texture and a natural sweetness. Served with sweet syrup and toppings, it provides a refreshing treat that's perfect for warm weather.

Ingredients

• Kudzu starch - 30 grams
• Water - 300 ml
• Sugar - 20 grams
• Soybean flour (kinako) - 10 grams
• Sweet syrup (mitsu) - 2 tablespoons

Steps

1. In a small saucepan, combine the kudzu starch and 100 ml of water, mixing well until there are no lumps.
2. In a separate pot, bring the remaining 200 ml of water to a gentle simmer.
3. Gradually pour the kudzu mixture into the simmering water while continuously stirring to prevent lumps from forming.
4. Continue to stir until the mixture thickens and becomes translucent, about 5-7 minutes.
5. Once thickened, pour the mixture into a shallow dish and let it cool at room temperature for about 15 minutes.
6. Once set, cut the jelly into desired shapes or cubes.
7. Serve the kuzumochi jelly with a sprinkle of soybean flour and a drizzle of sweet syrup.

Nutrition

• Calories: 130
• Protein: 1 g
• Carbs: 31 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: 0.3 L

Health Benefits

• Gluten-free and suitable for those with gluten intolerance.
• Rich in carbohydrates and provides a quick source of energy.

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