Matcha Kuzumochi Recipe (Green Tea Mochi Dessert with Kudzu Powder)

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We are making two kinds of Kuzumochi, a refreshing mochi dessert made from kudzu root starch also known as kuzuko. The slight bitterness of the matcha and the refreshing texture of kuzu are great!

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Matcha Kuzumochi Recipe (Green Tea Mochi Dessert with Kudzu Powder)
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Course Dessert
Cuisine Japanese
Keyword authentic
Cook Time 30 minutes
Time for cooling the kuzumochi is not included in cook time.
Servings
people
Translator Get Francis Mug
Course Dessert
Cuisine Japanese
Keyword authentic
Cook Time 30 minutes
Time for cooling the kuzumochi is not included in cook time.
Servings
people
Translator Get Francis Mug
Votes: 0
Rating: 0
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Matcha Kuzumochi
Plain Kuzumochi
  • 25 g Kuzu Root Starch
  • 10 g Raw Sugar
  • 125 ml Water
  • Kinako toasted soybean flour
  • Kuromitsu Japanese black sugar syrup, substitute: maple syrup
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let's prepare the kuzu mixture for the matcha kuzumochi. Place the kuzu starch in a bowl.
    Let's prepare the kuzu mixture for the matcha kuzumochi. Place the kuzu starch in a bowl.
  2. Sift the matcha green tea powder into the bowl.
    Sift the matcha green tea powder into the bowl.
  3. Add the granulated sugar and 1/3 of the water.
    Add the granulated sugar and 1/3 of the water.
  4. Mix the ingredients just enough to remove any pockets of dry kuzu starch.
    Mix the ingredients just enough to remove any pockets of dry kuzu starch.
  5. Add the rest of the water and mix it well again.
    Add the rest of the water and mix it well again.
  6. Strain the mixture into a small pot using a mesh strainer.
    Strain the mixture into a small pot using a mesh strainer.
  7. Next, let's prepare the kuzu mixture for the plain kuzumochi. Combine the kuzu starch, raw sugar and 1/3 of the water in a bowl.
    Next, let's prepare the kuzu mixture for the plain kuzumochi. Combine the kuzu starch, raw sugar and 1/3 of the water in a bowl.
  8. Mix the ingredients just enough to remove any pockets of dry kuzu starch.
    Mix the ingredients just enough to remove any pockets of dry kuzu starch.
  9. Add the rest of the water and mix it well again.
    Add the rest of the water and mix it well again.
  10. Strain the mixture into a bowl using a mesh strainer.
    Strain the mixture into a bowl using a mesh strainer.
  11. Next, wet the surface of both baking pans with water. This process makes it easy to remove the kuzumochi from the containers.
    Next, wet the surface of both baking pans with water. This process makes it easy to remove the kuzumochi from the containers.
  12. Let's cook the matcha kuzumochi. Heat the kuzu mixture on medium heat. Stir it well with a spatula from the bottom.
    Let's cook the matcha kuzumochi. Heat the kuzu mixture on medium heat. Stir it well with a spatula from the bottom.
  13. When the mixture begins to thicken from the bottom, reduce the heat and quickly mix it evenly with a lot of force.
    When the mixture begins to thicken from the bottom, reduce the heat and quickly mix it evenly with a lot of force.
  14. When it turns to vibrant green and becomes translucent, turn the heat to the lowest possible heat and continue mixing it about 2 minutes.
    When it turns to vibrant green and becomes translucent, turn the heat to the lowest possible heat and continue mixing it about 2 minutes.
  15. Transfer the hot mixture to the wet baking pan.
    Transfer the hot mixture to the wet baking pan.
  16. Flatten the mixture with the spatula.
    Flatten the mixture with the spatula.
  17. Tightly cover it with a plastic wrap when it is still hot.
    Tightly cover it with a plastic wrap when it is still hot.
  18. The surface might be a little uneven but don't worry about it. It will look nice when you turn it over.
    The surface might be a little uneven but don't worry about it. It will look nice when you turn it over.
  19. Next, let's cook the plain kuzumochi. The kuzu starch settles so stir the mixture well before pouring it to a small pot.
    Next, let's cook the plain kuzumochi. The kuzu starch settles so stir the mixture well before pouring it to a small pot.
  20. Turn on the burner and stir continuously on medium heat.
    Turn on the burner and stir continuously on medium heat.
  21. When it begins to thicken from the bottom, reduce the heat to low and stir quickly. Adjust the heat by moving the pot up and down.
    When it begins to thicken from the bottom, reduce the heat to low and stir quickly. Adjust the heat by moving the pot up and down.
  22. When it becomes translucent, reduce the heat to the lowest possible heat.
    When it becomes translucent, reduce the heat to the lowest possible heat.
  23. Keep mixing it for about 2 more minutes.
    Keep mixing it for about 2 more minutes.
  24. Transfer the hot mixture to another wet shallow baking pan.
    Transfer the hot mixture to another wet shallow baking pan.
  25. Even out the surface of the mixture with the spatula.
    Even out the surface of the mixture with the spatula.
  26. Tightly cover it with a plastic wrap when it is still hot.
    Tightly cover it with a plastic wrap when it is still hot.
  27. Float both baking pans on ice water to cool.
    Float both baking pans on ice water to cool.
  28. Now, the kuzumochi has chilled thoroughly. Remove the matcha kuzumochi from the baking pan.
    Now, the kuzumochi has chilled thoroughly. Remove the matcha kuzumochi from the baking pan.
  29. Dampen a pastry scraper to keep it from sticking, and cut the matcha kuzumochi into cubes.
    Dampen a pastry scraper to keep it from sticking, and cut the matcha kuzumochi into cubes.
  30. Next, let's cut the plain kuzumochi. Remove the kuzumochi from the baking pan.
    Next, let's cut the plain kuzumochi. Remove the kuzumochi from the baking pan.
  31. First, cut it into square pieces.
    First, cut it into square pieces.
  32. And then cut them into triangles.
    And then cut them into triangles.
  33. Let's arrange the kuzumochi in bowls. Add the anko, sweet red bean paste to the matcha kuzumochi and drizzle on the heavy cream.
    Let's arrange the kuzumochi in bowls. Add the anko, sweet red bean paste to the matcha kuzumochi and drizzle on the heavy cream.
  34. Add the kinako, toasted soybean flour and kuromitsu, Japanese black sugar syrup to the plain kuzumochi.
    Add the kinako, toasted soybean flour and kuromitsu, Japanese black sugar syrup to the plain kuzumochi.
  35. You should enjoy this refreshing summer dessert with hot or cold green tea.
    You should enjoy this refreshing summer dessert with hot or cold green tea.
Recipe Notes

To enjoy the original texture of kudzu, it's best not to put it in the refrigerator. It becomes too firm when chilled, so we just cooled it with ice water.
To make the kuromitsu syrup from scratch, please check out our Kuzukiri recipe. Alternatively, you can sprinkle on kurozato or muscovado sugar or use maple syrup instead of the kuromitsu.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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