Milk Kuzu Mochi
Milk Kuzu Mochi

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, milk kuzu mochi. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Milk Kuzu Mochi is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Milk Kuzu Mochi is something that I have loved my whole life.

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.

To begin with this recipe, we must prepare a few components. You can cook milk kuzu mochi using 6 ingredients and 6 steps. Here is how you cook it.

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

So that is going to wrap it up for this exceptional food milk kuzu mochi recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!