Kudzumochi is a form of wagashi, or japanese sweets that is made from the kudzu root starch and topped with kinako (roasted soy flour) and kuromitsu (a dark brown sugar syrup). This recipe honors the traditional interpretation of this dessert by sticking to the original ingredients to offer an authentic taste experience. Compare and contrast this traditional dessert against our modern Banana Oatmilk Kudzumochi.
Ingredients
- 400g (1¾ cup) Oat Milk
- 30g (4 tbsp) Kudzu Root Starch
- 6g (2¼ tsp) Super Agar
- Kinako (to taste)
- Kuromitsu (to taste)
Equipment
- Heavy Bottom Pan
- Silicone Spatula
- Whisk
- Silicone Mold
Timing
Active time: 10 Minutes
Total time: 1 Hour
Yield
~ 1 Pound
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Combine Ingredients and thicken
In a 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 rubber 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 a silicone mold.
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.
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Plate and Serve
Cut the kudzumochi into 1 inch cubes.
Place them in a bowl and drizzle on the desired amount of Kuromitsu syrup.
Toss the cubes in the syrup. Sprinkle on some Kanako and serve.
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