Kuzumochi with Kinako

Kuzumochi with Kinako is a delightful Japanese dessert made from yam starch, resulting in a chewy and smooth texture. Topped with roasted soybean flour (kinako) and a drizzle of syrup, it offers a unique blend of flavors that are both satisfying and comforting.

Ingredients

• Kuzu starch - 50 grams
• Water - 300 ml
• Kinako (roasted soybean flour) - 30 grams
• Maple syrup or brown sugar syrup - 30 ml
• Salt - a pinch

Steps

1. In a small saucepan, mix the kuzu starch with 100 ml of water to create a smooth slurry.
2. In a separate pot, bring the remaining 200 ml of water to a gentle simmer.
3. Slowly pour the kuzu slurry into the simmering water while continuously stirring to prevent lumps.
4. Continue to stir until the mixture thickens and becomes translucent, which should take about 5-7 minutes.
5. Once thickened, pour the kuzu mixture into a square or rectangular mold lined with plastic wrap, smoothing the top with a spatula.
6. Allow it to cool at room temperature for about 20 minutes, then refrigerate for at least 1 hour to set completely.
7. Once set, remove the kuzumochi from the mold and cut it into bite-sized pieces.
8. Serve the kuzumochi on a plate, dust with kinako, and drizzle with maple syrup or brown sugar syrup.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 42 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.3 L

Health Benefits

• Gluten-free option suitable for those with gluten intolerance.
• Provides a good source of energy without excessive sugars.

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