Kudzu Mochi
Kudzumochi are chewy cakes made of kudzuko. 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. Kudzumochi are semi transparent and often served with kuromitsu (brown sugar syrup) and kinako (soy bean flour).
Ingredients
Macha Kudzu Mochi -
25g Hon-Kudzu - Real Kudzu Powder (0.88 oz)
15g Granulated Sugar (0.53 oz)
1/2 tsp Matcha - Powdered Green Tea
125cc Water (0.53 u.s. cup)
Anko - Red Bean Paste
Dairy Cream
** If you use Katakuriko (Potato Starch), try the following recipe.
200ml Water (0.845 u.s. cup)
4 tbsp Katakuriko - Potato Starch
3 tbsp Sugar
1/2 tsp Matcha - Powdered Green Tea
- Regular Kudzu Mochi -
25g Hon-Kudzu - Real Kudzu Powder (0.88 oz)
10g Kibi Sugar - Similar to Brown Sugar but Less Bitterness (0.35 oz)
125cc Water (0.53 u.s. cup)
Kinako - Toasted Soybean Flour
Kuromitsu - Brown Sugar Syrup
** If you use Katakuriko (Potato Starch), try the following recipe.
200ml Water (0.845 u.s. cup)
4 tbsp Katakuriko - Potato Starch
2 tbsp Sugar
Directions
In a mixing bowl,add Kudzu powder,
sift mocha powder into the bowl
Add granulated sugar,and 1/3 of the water
Mix well until combined before stirring
in the remaining water.
Tranfer the mixture to a heating pot
by straining it through a sift.
In a seperate mixing bowl,add Kudzu powder,
Add kibi sugar,and 1/3 of the water
Mix well until combined before stirring
in the remaining water.
Tranfer the mixture to a bowl
by straining it through a sift.
Wet the sides of two baking pans
by rinsing with warm water.
*
Heat the Matcha Kudzu mochi mixture
by stirring it over meduim heat.
Bring it down to low heat,when bottom
starts to thickens.
Turn down the heat when mixture becomes
translucent,and continue to stir for 2 more
mins.
Pour mixture into one of the
baking tray.Cover with plastic wrap
Let cool.
Repeat the same for
the Regular Kudzu mochi mixture
from * onwards.
Cut the Matcha and Regular mochi into squares,
serve with Red Bean Paste and Dairy Cream &s
Toasted Soybean Flour and Brown Sugar Syrup.
Respectively.
Macha Kudzu Mochi -
25g Hon-Kudzu - Real Kudzu Powder (0.88 oz)
15g Granulated Sugar (0.53 oz)
1/2 tsp Matcha - Powdered Green Tea
125cc Water (0.53 u.s. cup)
Anko - Red Bean Paste
Dairy Cream
** If you use Katakuriko (Potato Starch), try the following recipe.
200ml Water (0.845 u.s. cup)
4 tbsp Katakuriko - Potato Starch
3 tbsp Sugar
1/2 tsp Matcha - Powdered Green Tea
- Regular Kudzu Mochi -
25g Hon-Kudzu - Real Kudzu Powder (0.88 oz)
10g Kibi Sugar - Similar to Brown Sugar but Less Bitterness (0.35 oz)
125cc Water (0.53 u.s. cup)
Kinako - Toasted Soybean Flour
Kuromitsu - Brown Sugar Syrup
** If you use Katakuriko (Potato Starch), try the following recipe.
200ml Water (0.845 u.s. cup)
4 tbsp Katakuriko - Potato Starch
2 tbsp Sugar
Directions
In a mixing bowl,add Kudzu powder,
sift mocha powder into the bowl
Add granulated sugar,and 1/3 of the water
Mix well until combined before stirring
in the remaining water.
Tranfer the mixture to a heating pot
by straining it through a sift.
In a seperate mixing bowl,add Kudzu powder,
Add kibi sugar,and 1/3 of the water
Mix well until combined before stirring
in the remaining water.
Tranfer the mixture to a bowl
by straining it through a sift.
Wet the sides of two baking pans
by rinsing with warm water.
*
Heat the Matcha Kudzu mochi mixture
by stirring it over meduim heat.
Bring it down to low heat,when bottom
starts to thickens.
Turn down the heat when mixture becomes
translucent,and continue to stir for 2 more
mins.
Pour mixture into one of the
baking tray.Cover with plastic wrap
Let cool.
Repeat the same for
the Regular Kudzu mochi mixture
from * onwards.
Cut the Matcha and Regular mochi into squares,
serve with Red Bean Paste and Dairy Cream &s
Toasted Soybean Flour and Brown Sugar Syrup.
Respectively.
posted by Edwin Chew @ 10:04 PM
Comments: 0
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