There is a Japanese rubbery sweet called ‘Kuzu Mochi’, which is made with starch of a plant called ‘Kuzu’. You may know a similar sweet called ‘Warabi Mochi’, that is traditionally made with starch of a plant called ‘Warabi’. As those starches are difficult to produce, substitutes are used these days. Tapioca starch might be the best substitute for me. Today I coated these Tapioca Mochi with the mixture of Matcha and Kinako (Finely Ground Roasted Soy Beans). This is a very Japanese treat for you to try.
Makes
4 Servings
Ingredients
1 cup Tapioca Starch *about 130g
2 cups Water
1/2 cup Sugar
1/8 teaspoon Salt
2 tablespoons Kinako (Finely Ground Roasted Soy Beans)
1/2 tablespoon Matcha Powder
Matcha Syrup to serve
Matcha Syrup
1/4 cup Water
1/4 cup Sugar
1 teaspoon Matcha Powder *reduce the amount to suit your taste
Method
- To make Tapioca Mochi, place Water, Sugar and Salt in a saucepan or frying pan, non-stick preferred, add Tapioca Starch, and mix well until smooth.
- Heat over medium-low heat, stirring constantly with a spatula. It will start to clump up, so keep stirring. As it becomes very thick, lower the heat if required, and keep stirring. When it is translucent and clears the bottom of the pan, it’s done.
- *Note: 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, then leave it in the fridge until completely cold and firm.
- To make Matcha Syrup, place Water, Sugar and Matcha Powder in a small saucepan and mix well. Bring it to the boil over medium heat, then lower the heat and simmer for a few minutes or until the syrup thickens slightly. Cool completely and leave it in the fridge.
- Mix Kinako (Finely Ground Roasted Soy Beans) and Matcha Powder, spread on a plate. Cut the Tapioca Mochi into bite-size cubes with a wet knife, coat them with the Matcha Kinako, pour some Matcha Syrup, and enjoy.
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