Kuzumochi Noodles

Kuzumochi Noodles are a delightful Japanese dessert made from kuzuko (arrowroot starch), resulting in a chewy and gelatinous texture. Served with sweet toppings, they offer a unique and refreshing treat perfect for any occasion.

Ingredients

• Kuzuko (arrowroot starch) - 100g
• Water - 300ml
• Kurogoma (black sesame paste) - 50g
• Maple syrup - 30ml
• Shredded coconut - 20g
• Matcha powder - 5g
• Red bean paste (anko) - 50g

Steps

1. In a saucepan, mix the kuzuko and water until smooth and combined.
2. Heat the mixture over medium heat, stirring continuously until it thickens and becomes translucent.
3. Once thickened, pour the mixture into a lightly greased rectangular mold or dish, smoothing the top.
4. Let it cool for about 15 minutes at room temperature, then refrigerate for another 10 minutes until fully set.
5. Cut the set kuzumochi into thin strips or noodles.
6. In a small bowl, mix the kurogoma with maple syrup until smooth.
7. To serve, place the kuzumochi noodles in a bowl, drizzle with the kurogoma sauce, and sprinkle with shredded coconut and matcha powder.
8. Add a dollop of red bean paste on the side for a sweet contrast.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Gluten-free and suitable for those with gluten intolerance.
• Rich in antioxidants from matcha and black sesame.

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