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.
Makes
4 Servings
Ingredients
1 cup Tapioca Starch
2 cups Milk of your choice *Coconut Milk, Soy Milk, Almond Milk, etc.
2 to 4 tablespoons Sugar
1 pinch Salt
Kinako (Finely Ground Roasted Soy Beans)
Muscovado Syrup
Method
- Place Milk, Sugar and Salt in a saucepan, non-stick preferred, add Tapioca Starch, and mix well until smooth.
- 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.
- *Note: Alternatively you can cook it in microwave at medium power. Cooking time depends on your machine. My machine takes 6 minutes at 600W.
- 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.
- Cut into cubes, and serve with Kinako and Muscovado Syrup.
How to make Muscovado Syrup
Ingredients
1 cup Muscovado (*dark brown sugar)
1/2 cup Hot Water
Method
Combine Muscovado and Hot Water in a saucepan and heat over medium-low heat until thickened slightly. Do not over-thicken it because it will get hard when cooled.
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