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Kudzu Mochi (葛餅）Arrowroot starch Mochi

Ancient Magical Healing sweet of Nara
Print Recipe
Prep Time 1 hour
Soaking time 2 minutes
Servings: 1 serving
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 30 g Kudzu starch (arrowroot starch)
  • 135 g water
  • Kinako (roasted soy bean flour)
  • Kuromitsu (black sugar syrup)

Equipment

  • 1 small bowl to mix kudzu and water
  • 1 large bowl to chill Kudzu Mochi
  • 1 frying pan
  • 1 tray (preferably metal)

Method
 

  1. Combine with water and let it sit for a few minutes to soften.
    Then, whisk to dissolve completely.
    Let it sit until the Kudzu starch sinks to the bottom for an hour.
  2. Mix until smooth again and transfer a frying pan or a pot, passing it through a sieve.
  3. Before cooking, prepare water in a bowl, a cutting board, and a metal dish like this. You don't really need a mold, so any dish works here.
  4. Start cooking on high heat, constantly stirring, until partially cooked; then reduce the heat to medium and cook until translucent.
    It's going to take a few minutes.
  5. Transfer the mochi onto the tray, then submerge in the water.
    After a minute or so, when the mochi is still warm, take it onto the cutting board and cut it into bite-size pieces.
    Rerelease in water to separate to make it easy to eat.
  6. ransfer to the Serving dish with splash of water.
    Serve with Kinako and Kuromitu.