When I was a very young girl, my mother often made this dessert. She used Potato Starch rather than Corn Starch, sometimes she used Water not Milk. It’s basically Milk or Water thickened with starch. I loved to eat it with Muscovado Syrup and ‘Kinako’, ground roasted soy beans. The gooey paste turns firmer and rubbery like ‘Mochi’ when it is cold, but I could hardly wait.
1/2 cup Milk of your choice *This time I used Soy Milk.
2 tablespoons Corn Starch Flour *OR other starch flour
1-2 teaspoons Sugar *optional
Your favourite topping
- Combine Milk and Corn Starch in a heat-proof bowl and mix very well. Cook in the microwave in medium power. Cooking time depends on your machine.
- I set my machine at 600W, cook 90 seconds, mix well then cook 30 seconds and mix well.
- The gooey paste will turn firmer and rubbery like ‘Mochi’ when cold. Enjoy warm or cold, with your favourite topping. This time I had ‘Kinako’ (Ground Roasted Soy Beans) and Muscovado (Dark Brown Sugar) Syrup.
- See ‘How to make Muscovado Syrup’ at ‘Milk Kuzu Mochi’ recipe page.