Kuzu Mochi (Japanese traditional sweets)
Kuzu Mochi (Japanese traditional sweets)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, kuzu mochi (japanese traditional sweets). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kuzu Mochi (Japanese traditional sweets) is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Kuzu Mochi (Japanese traditional sweets) is something which I’ve loved my entire life. They’re nice and they look fantastic.

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. Kuzu Mochi (Japanese traditional sweets) Before you jump to Kuzu Mochi (Japanese traditional sweets) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

To begin with this particular recipe, we must prepare a few ingredients. You can cook kuzu mochi (japanese traditional sweets) using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Kuzu Mochi (Japanese traditional sweets):
  1. Make ready <Kuromitsu (Black Sun weet Sauce)>
  2. Make ready 50 grams Brawn cane sugar
  3. Prepare 1.5 tbsp Water
  4. Take <Kuzu Mochi>
  5. Get 2 tbsp Tapioca Powder (or Sago Powder)
  6. Take 100 ml Water
  7. Take As needed Soybean Powder

Kuzu Mochi (葛餅) Similar to Kuzukiri, "Kuzu Mochi (葛餅)" is a traditional Japanese confection made from Kudzu starch and is typically eaten with Kuromitsu and Kinako as well. As for the type, in addition to the Kuzumochi made from Kudzu flour, actually there is one more type that is made from fermented wheat starch. Yatsuhashi mochi are traditional Japanese sweets from Kyoto. Yatsuhashi are triangle shaped and flat, they're baked with cinnamon which makes them very unique because cinnamon isn't a common ingredient for Japanese sweets.

Steps to make Kuzu Mochi (Japanese traditional sweets):
  1. <Make Kuromitsu>
  2. Put Brawn sugar and water in a Heat resistant bowl. Mix it well.
  3. Lap the bowl which open both ends a little. Heat in a microwave for 1 minute.
  4. Mix it well.
  5. <Make Kuzu Mochi>
  6. Put tapioca powder and water in a heat resistant bowl. Mix it well.
  7. Lap the bowl which open both ends a little. Heat in a microwave for 2 minute. After mix it well.
  8. Scoop it with a spoon, cool it in ice water.
  9. Put the Kuzu Mochi on a dish and put down soybean powder & Kuromitsu.
  10. Taikoo natural cane sugar - Light Muscovado $2.25/350g at FairPrice
  11. Tapioca Starch SG $0.9/500grams at FairPrice
  12. Tapioca Powder (Sago Powder) SG$1.5/400g at FairPrice
  13. Soybean Powder SG$5.9/500g at Sheng Shong. (I think you can find soybean powder at DAISO, $2/pck)

Yatsuhashi mochi are traditional Japanese sweets from Kyoto. Yatsuhashi are triangle shaped and flat, they're baked with cinnamon which makes them very unique because cinnamon isn't a common ingredient for Japanese sweets. Kuzu Mochi Mochi, a delicious whole grain food, is made from a glutinous, high-protein variety of rice called sweet rice. The sweet rice is soaked, steamed, and pounded; then it is allowed to dry until it is firm enough to slice. Consisting of anko wrapped in pounded rice paste, mochi is the quintessential wagashi.

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