Milk Kuzu Mochi

Name: Milk Kuzu Mochi
Total time: 600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 Cup Tapioca Flour; 2 cups Milk of your choice; 2-4 tablespoons Sugar; Salt; Kinako (Ground Roasted Soy Beans); Muscovado Syrup *see how to make in 'Method 6'

Hiroko Liston @hirokoliston

Melbourne, Australia

There is a Japanese sweet called ‘Kuzu Mochi’, which is made with starch of a plant called ‘Kuzu’. The rubbery sweet is one of my favourites. I tried to make it using some substitutes because ‘Kuzu’ starch is too hard to find in Melbourne where I live. I have discovered the best substitute is Tapioca starch, which is available from most supermarket stores. It is even easier to make using microwave.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

4 servings

1 CupTapioca Flour
2 cupsMilk of your choice
2-4 tablespoonsSugar
Salt
Kinako (Ground Roasted Soy Beans)
Muscovado Syrup *see how to make in 'Method 6'
Muscovado Syrup

Saved

Steps

10 minutes

1

Place Milk, Sugar and Salt in a saucepan, non-stick preferred, add Tapioca Starch, and mix well until smooth.
2

Heat over medium-low heat, stirring consistently with a spatula. It will start to clump up, so keep stirring. When it is very thick and clears the bottom of the pan, it’s done.
3

*Note: Alternatively you can cook it in microwave at medium power. Cooking time depends on your machine. My machine takes 6 minutes at 600W.
4

Wet the inside of a square container, and pour in the mixture, and smooth the top using a wet spatula. Let it cool down, then leave it in the fridge until cold and firm.
5

Cut into cubes, and serve with Kinako and Muscovado Syrup.
6

*How to make Muscovado Syrup: Combine 1 cup Muscovado (dark brown sugar) and 1/2 cup Hot Water in a saucepan and heat over medium-low heat until thickened slightly. Do not over-thicken because it will get hard when cooled.

Muscovado Syrup