Milk Kuzu Mochi
Milk Kuzu Mochi

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, milk kuzu mochi. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Place Milk, Sugar and a pinch of 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, but you must keep stirring. When it is quite thick and clears the bottom of the pan, it's done.

Milk Kuzu Mochi is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Milk Kuzu Mochi is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have milk kuzu mochi using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Milk Kuzu Mochi:
  1. Prepare 1 Cup Tapioca Flour
  2. Make ready 2 Cups Milk *Coconut Milk, Soy Milk, Almond Milk, etc
  3. Make ready 2-4 tablespoons Sugar
  4. Take Salt
  5. Take Kinako (Ground Roasted Soy Beans)
  6. Take Muscovado Syrup *see how to make in 'Method 6'

Kuzu mochi is a traditional Japanese dessert, made of simply kudzu powder and water. And, this is my variation which has matcha and almond milk. You can make it one day in advance, so this makes a nice dessert when you have a dinner party. Kuzumochi are sticky 'mochi' cakes made with just kuzu powder, sugar and water.

Instructions to make Milk Kuzu Mochi:
  1. Place Milk, Sugar and a pinch of 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, but you must 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. Using a wet spatula, smooth the top as nicely as you can. Let it cool down, then refrigerate until completely cold.
  5. Cut into cubes, and serve with Kinako and Muscovado Syrup.
  6. *How to make Muscovado Syrup: Combine 1 cup Muscovado (dark brown sugar) and 1/2 cup Hot Water in a saucepan and heat over medium-low heat until thickened slightly. Do not over-thicken because it will get hard when cold.

You can make it one day in advance, so this makes a nice dessert when you have a dinner party. Kuzumochi are sticky 'mochi' cakes made with just kuzu powder, sugar and water. The texture is somewhere in between gelatin and mochi made from rice flour - wobbly but not too sticky. It's traditionally served chilled, so it makes an interesting, gluten free (and vegan) summer dessert. Cook in the microwave in medium power.

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