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.


4 Servings


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)
Muscovado Syrup

  1. Milk, Sugar and Salt in a saucepan, add Tapioca Flour and quickly mix all well.
  2. 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.
  3. Alternatively you can cook in microwave in 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. Smooth the top using a wet spatula. Let it cool down, then refrigerate until completely cold.
  5. 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.