Kuzumochi

Kuzumochi are chewy cakes made of kuzuko. Kuzuko is the starch powder made from kuzu or kudzu plant root. It's used for thickening sauce or making cool desserts in Japanese cooking. Kuzumochi are semi transparent and often served with kuromitsu (brown sugar syrup) and kinako (soy bean flour).

Ingredients:

3 1/2 oz. kuzuko (kuzu starch)
1/3 cup (80 ml) sugar
2 cup (480 ml) water
*for syrup
1/2 cup (120cc) brown sugar
1/4 cup (60cc) water
*for topping
kinako (soy bean flour)

How To Make:

Mix sugar and kuzuko in a medium pan. Pour water and stir well until sugar and kuzuko dissolve in water. Put on medium heat and stir constantly with spatula. When it starts to bubble, turn down the heat to low. Keep stirring, until it's thicken and turns transparent. Stop the heat. Place kuzumochi in a flat container and flatten with spatula. Let it cool for 5 to 10 minutes and cover the container with plastic wrap or a lid. Place the container in a bowl of ice water and cool kuzumochi well. Cut kuzumochi into bite-size pieces and serve in individual bowls. Top with kinako and kuromitsu. To make kuromitsu, mix brown sugar and water in a sauce pan. Simmer for a few minutes on medium-low heat. Let it cool.