Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, milk kuzu mochi. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Place Milk, Sugar and a pinch of Salt in a saucepan, add Tapioca Flour and quickly mix all well. Heat over medium-low heat, stirring consistently. It will start to clump up, but you must keep stirring. When it is quite thick and clears the bottom of the pan, it's done.

Milk Kuzu Mochi is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Milk Kuzu Mochi is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have milk kuzu mochi using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Milk Kuzu Mochi:

1. Get 1 Cup Tapioca Flour
2. Get 2 Cups Milk *Coconut Milk, Soy Milk, Almond Milk, etc
3. Take 2-4 tablespoons Sugar
4. Take Salt
5. Make ready Kinako (Ground Roasted Soy Beans)
6. Make ready Muscovado Syrup *see how to make in 'Method 6'

This sticky and soft rubbery sweet is one of my favourites. I tried to make it using some substitutes because 'Kuzu' starch flour is not available where I live. I have discovered the best substitute is Tapioca flour! Kuzumochi are sticky 'mochi' cakes made with just kuzu powder, sugar and water.

Steps to make Milk Kuzu Mochi:

1. Place Milk, Sugar and a pinch of Salt in a saucepan, add Tapioca Flour and quickly mix all well.
2. Heat over medium-low heat, stirring consistently. It will start to clump up, but you must keep stirring. When it is quite thick and clears the bottom of the pan, it’s done.
3. Alternatively you can cook in microwave in medium power. Cooking time depends on your machine. My machine takes 6 minutes at 600W.
4. Wet the inside of a square container, and pour in the mixture. Using a wet spatula, smooth the top as nicely as you can. Let it cool down, then refrigerate until completely cold.
5. Cut into cubes, and serve with Kinako and Muscovado Syrup.
6. *How to make Muscovado Syrup: Combine 1 cup Muscovado (dark brown sugar) and 1/2 cup Hot Water in a saucepan and heat over medium-low heat until thickened slightly. Do not over-thicken because it will get hard when cold.

I have discovered the best substitute is Tapioca flour! Kuzumochi are sticky 'mochi' cakes made with just kuzu powder, sugar and water. The texture is somewhere in between gelatin and mochi made from rice flour - wobbly but not too sticky. It's traditionally served chilled, so it makes an interesting, gluten free (and vegan) summer dessert. A popular dessert made of Kudzu is called "kuzumochi" although the texture is not like mochi made of rice.

So that is going to wrap it up for this exceptional food milk kuzu mochi recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!