Kuzu Mochi

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 308
• Protein: 5 g
• Carbs: 61 g
• Fat: 3 g

Ingredients

• 100 g Potato starch ( sifted )
• 40 g White sugar
• 400 ml Mineral water
• 4 tbsp Whole soy flour ( for the Kinako )
• 2 tbsp Cane molasses ( for drizzling )
• 100 g Kuzuko (kuzu root starch) ( finely crushed if in chunks )

Instructions

1. Cold dissolution

   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. Cooking and gelatinization

   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. Cooling

   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. Soy roasting

   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. Cutting and plating

   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.

Chef's tips

• 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.

Storage

Keep for a few hours at room temperature, covered with a damp cloth. Do not refrigerate.