There is a Japanese cold sweet called ‘Kuzu Mochi’ which is made with ‘Kuzu’ starch flour. This sticky and soft rubbery sweet is one of my favourites. I tried to make it using some substitutes because ‘Kuzu’ starch flour is not available where I live. I have discovered the best substitute is Tapioca flour! It is even easier to make using microwave.
1 Cup Tapioca Flour
2 Cups Milk *Coconut Milk, Soy Milk, Almond Milk, etc.
2 to 4 tablespoons Sugar
1 pinch Salt
Kinako (Finely Ground Roasted Soy Beans)
- Milk, Sugar and Salt in a saucepan, add Tapioca Flour and quickly mix all well.
- Heat over medium-low heat, stirring consistently. It will start to clump up, so keep stirring. When it is quite thick and clears the bottom of the pan, it’s done.
- Alternatively you can cook in microwave in 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. Smooth the top using a wet spatula. Let it cool down, then refrigerate until completely cold.
- Cut into cubes, and serve with Kinako and Muscovado Syrup.
How to make Muscovado Syrup
Muscovado (*dark brown sugar) 1 Cup
Hot Water 1/2 Cup
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 cold.