Milk Kuzu Mochi

Name: How to cook Milk Kuzu Mochi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Milk Kuzu Mochi

There is a Japanese cold sweet called ‘Kuzu Mochi’ which is made with 'Kuzu' starch flour. This sticky and soft rubbery sweet is one of my favourites. I tried to make it using some substitutes because 'Kuzu' starch flour is not available where I live. I have discovered the best substitute is 'Tapioca' flour! It is even easier to make using microwave.

Ingredient

Food ration :

4 servings

1 Cup

Tapioca Flour

2 Cups

Milk *Coconut Milk, Soy Milk, Almond Milk, etc

2-4 tablespoons

Sugar

Cooking instructions

* Step 1

Place Milk, Sugar and a pinch of Salt in a saucepan, add Tapioca Flour and quickly mix all well.

* Step 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.

* Step 3

Alternatively you can cook in microwave in medium power. Cooking time depends on your machine. My machine takes 6 minutes at 600W.

* Step 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.

* Step 5

Cut into cubes, and serve with Kinako and Muscovado Syrup.

* Step 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.

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