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Banana Oatmilk Kudzumochi

September 3, 2019Cole Whitney
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AdvancedAmylaseKudzu Root StarchNZorbit MPectinexSearzallSipnzallSuper AgarVegan
Our banana oatmilk kudzumochi is a truly unique dessert that passionately evokes breakfast with just the right amount of sweetness. Oatmilk adds an unexpected richness of texture and flavor to the kudzumochi, which we top with toasted oats, peanut butter powder, and set it in a syrupy pool of pure banana goodness.

Ingredients

  • For Kudzumochi
  • 90g (1 cup) Rolled Oats
  • 400g (1 ¾ cup) Oat Milk
  • 30g (4 tbsp) Kudzu Root Starch
  • 6g (2 ¼ tsp) Super Agar
  • Banana Syrup
  • 10 Bananas
  • 60g (¼ cup) Water
  • 3g (¾ tsp) Pectinex
  • 2.5g (½ tsp) Amylase
  • Peanut Powder
  • 20g (1 cup) N-Zorbit M
  • 30g (2 tbsp) Peanut Butter
  • Salt (1 pinch)
  • Garnish
  • 75g (1 cup) Dried Bananas

Equipment

  • Spinzall
  • Searzall
  • Food Processor
  • Immersion Circulator
  • Blender
  • 100 Micron Superbag
  • Small Heavy Bottom Pot
  • Heavy Pottom Pan
  • Silicone Spatula
  • Whisk
  • Silicone Mold

Timing

Active time: 45 Minutes

Total time: 24 Hours

Yield

4 Servings

  • Toast Oats

    Preheat an oven to 350°F.

    Spread the oats on a small cookie sheet and bake at 350°F for 10-15 minutes or until golden brown.

    Coat the bottom of the silicon mold with an even layer of toasted oats.

  • Create Kudzumochi

     In the heavy bottom pan pour the oak milk. Add the kudzu root starch and mix until combined.

    While whisking, slowly sprinkle the agar into the oat milk.

    Once added place the pan over medium low heat. Stir constantly with a silicone spatula making sure to scrape the bottom of the pan.

    You will notice the mixture becoming very viscous quickly, just keep stirring until the mixture becomes a sticky mass. This will take about 5 minutes. Pour it into the silicone mold with a layer of toasted oats.

    Allow it to set in the refrigerator for an hour or until it is solid. Remove it from the mold and cut it into cubes. Add it to your favorite dish or keep it refrigerated for 7 days.

  • Banana Syrup

    Preheat an immersion circulator 104°F.

    Mix together the 60g water, amylase, and pectinex. Peel 9 bananas and place them in a vacuum seal bag pour in the 60g water mixture. Reserve the last banana for garnish.

    Place the bag in a vacuum sealer or food saver and seal. Place the sealed bananas in the water and cook for 4 hours at 104°F. Then remove and store in the refrigerator overnight.

    Remove the bag from the refrigerator and pour the contents in a blender. Blend on high for 1 minute.

    Set up a spinzall to continuous mode and begin to clarify the bananas. Set the timer and pump to 40 minutes and milliliters to 80 per second. Allow the juice to clarify, pour any excess juice left in the drum through a 100 micron superbag.

    In a heavy bottomed pot over medium high heat, place the banana juice and begin reduction. Reduce for 15 minutes once its reached a full rolling boil or until the liquid has reduced to ½ a cup. Cool and reserve.

  • Peanut Butter Powder

    Pour the N-Zorbit M into a food processor. Scoop the peanut butter directly on top of the N-zorbit M and add the salt.

    Process for 10 seconds. Scrape down sides of bowl as needed and process for another 10 seconds.

    Place in an air-tight container for storage.

  • Banana Garnish

    With the peel on cut the ends of the remaining banana off. Cut the banana in half widthwise so that you have 2 equal pieces. Cut each half on the bias so you end up with 4 banana pieces that stand up.

    Dust the presentation side of the banana with granulated sugar. Torch the sugar until golden brown.

    Allow it to cool for about 15 seconds before gently peeling the skin off. If done right the the sugar will have an ⅛ inch lip around the edge.

  • Plate and Serve

    Cut the kudzumochi into quarters and place it oat side up in the center of a small shallow bowl.

    Fill the rest of the bottom of the bowl with 1 tbsp of the banana syrup. This should be enough to fill the bottom of the bowl.

    Garnish with a few dried banana chips, peanut butter powder, and the bruleed banana garnish. Serve immediately and enjoy!

Summary
recipe image
Recipe Name
Banana Oatmilk Kudzumochi
Author Name
Modernist Pantry
Published On
2019-09-03
Preparation Time
0H45M
Total Time
34H0M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Comments (3)

The Secret of Kudzu Root Starch

September 6, 2019 2:55 pm

[…] Recipe Link: Traditional Kudzumochi Banana Oatmilk Kudzumochi […]

Michael M. Danchak

September 10, 2019 3:22 pm

Can I make the banana syrup without using the Spinsall?

Janie Wang

September 10, 2019 3:25 pm

This purely banana version of the banana syrup can only be made with the Spinzall. You can make a sugar-based version of the syrup by infusing simple syrup with bananas. It won’t be exactly the same, but it’ll still be delicious.

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