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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| Cook Time | 30 minutes |
| Time for cooling the kuzumochi is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Matcha Kuzumochi
25 g Kuzu Root Starch 15 g Granulated Sugar 1/2 tsp Matcha Green Tea Powder 125 ml Water Red Bean Paste anko Heavy Cream
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the kuzu mixture for the matcha kuzumochi. Place the kuzu starch in a bowl.
- Sift the matcha green tea powder into the bowl.
- Add the granulated sugar and 1/3 of the water.
- Mix the ingredients just enough to remove any pockets of dry kuzu starch.
- Add the rest of the water and mix it well again.
- Strain the mixture into a small pot using a mesh strainer.
- 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.
- Mix the ingredients just enough to remove any pockets of dry kuzu starch.
- Add the rest of the water and mix it well again.
- Strain the mixture into a bowl using a mesh strainer.
- Next, wet the surface of both baking pans with water. This process makes it easy to remove the kuzumochi from the containers.
- Let's cook the matcha kuzumochi. Heat the kuzu mixture on medium heat. Stir it well with a spatula from the bottom.
- When the mixture begins to thicken from the bottom, reduce the heat and quickly mix it evenly with a lot of force.
- When it turns to vibrant green and becomes translucent, turn the heat to the lowest possible heat and continue mixing it about 2 minutes.
- Transfer the hot mixture to the wet baking pan.
- Flatten the mixture with the spatula.
- Tightly cover it with a plastic wrap when it is still hot.
- The surface might be a little uneven but don't worry about it. It will look nice when you turn it over.
- Next, let's cook the plain kuzumochi. The kuzu starch settles so stir the mixture well before pouring it to a small pot.
- Turn on the burner and stir continuously on medium heat.
- 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 becomes translucent, reduce the heat to the lowest possible heat.
- Keep mixing it for about 2 more minutes.
- Transfer the hot mixture to another wet shallow baking pan.
- Even out the surface of the mixture with the spatula.
- Tightly cover it with a plastic wrap when it is still hot.
- Float both baking pans on ice water to cool.
- Now, the kuzumochi has chilled thoroughly. Remove the matcha kuzumochi from the baking pan.
- Dampen a pastry scraper to keep it from sticking, and cut the matcha kuzumochi into cubes.
- Next, let's cut the plain kuzumochi. Remove the kuzumochi from the baking pan.
- First, cut it into square pieces.
- And then cut them into triangles.
- Let's arrange the kuzumochi in bowls. Add the anko, sweet red bean paste to the matcha kuzumochi and drizzle on the heavy cream.
- Add the kinako, toasted soybean flour and kuromitsu, Japanese black sugar syrup to the plain kuzumochi.
- 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.
