Kuzu Mochi
Ingredients
- 100 gPotato starch (sifted)
- 40 gWhite sugar
- 400 mlMineral water
- 4 tbspWhole soy flour (for the Kinako)
- 2 tbspCane molasses (for drizzling)
- 100 gKuzuko (kuzu root starch) (finely crushed if in chunks)
Method
An elastic, translucent texture that feels fresh to the bite. The contrast between the soft mochi and the nutty flavor of toasted soybean flour is striking.
- 1
In a heavy-bottomed saucepan, mix the kuzuko, white sugar, and mineral water. Whisk until the mixture is perfectly smooth and lump-free. If using potato starch as well, incorporate it at this stage.
- 2
Heat over medium heat, stirring constantly with a wooden spatula. The mixture will turn white, then become translucent and very sticky. Continue to work the dough vigorously for 2 minutes once it is transparent to give it its characteristic elasticity.
- 3
Transfer the dough into a lightly moistened square mold. Level the surface with a wet spatula. Immerse the bottom of the mold in a tray of very cold water to set the texture quickly.
- 4
In a dry skillet, roast the soy flour over low heat. Stir constantly until it takes on a golden hue and a nutty aroma is released. Let cool.
- 5
Unmold the mochi and cut it into 3 cm cubes with a wet knife. Roll each cube in the roasted soy flour. Serve immediately, drizzling with a bit of cane molasses to add depth.
Frequently asked questions
How do you get this dish right?
- Never stop stirring during cooking, otherwise the starch will stick to the bottom and form opaque lumps.
- The knife must be very wet to cut the cubes, or the dough will stick to the blade.
- Eat on the same day; refrigerating hardens the texture and ruins the transparency.
How long does this dish keep?
Keep for a few hours at room temperature, covered with a damp cloth. Do not refrigerate.
