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Macha Kudzu Mochi

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Today, I am going to make Japanese sweet with Kudzu in two varieties. One is macha kudzu mochi and other is the regular kudzu mochi. Both varieties are best eaten with cold as well as hot tea. Macha’s bitterness goes great with the kudzu mochi and is delicious to eat. It’s simple to make sweet with kudzu, so one must give it a try.
Ingredients
  Katakuriko 1 Tablespoon (Potato Starch, can be substituted for Kudzu Powder, the texture is different from the one with real kudzu powder)
For macha kudzu mochi
  Hon kudzu 17⁄20 Ounce (25 gram, Real Kudzu Powder)
  Granulated sugar 1⁄2 Ounce (15 gram)
  Matcha 1⁄2 Teaspoon (Powdered Green Tea)
  Water 125 Milliliter (1/2 cup)
  Anko 1 Teaspoon (Red Bean Paste)
  Dairy cream 1 Tablespoon
For regular kudzu mochi
  Kibi sugar 7⁄20 Ounce (10 gram, Similar to Brown Sugar but Less Bitterness)
  Kinako 1 Tablespoon (Toasted Soybean Flour)
  Kuromitsu 1 Tablespoon (Brown Sugar Syrup)
Directions

MACHA KUDZU MOCHA
1. Take the macha powder in a bowl.
2. Sift kudzu powder through a metal sieve.
3. Add granulated sugar and 1/3 water.
4. Mix enough to get rid of pockets of kudzu powder.
5. Add rest of the water and mix it again.
6. Transfer the mixture to a small pot straining it through a strainer.
REGULAR KUDZU MOCHI
1. Take the macha powder in a bowl.
2. Add kibi sugar and 1/3 of water.
3. Mix enough to get rid of the pockets of kudzu powder.
4. Add rest of the water and mix it again.
5. Transfer the mixture to a small pot straining it through a strainer.

DIRECTION
1. Wet the surface of baking pans.
2. Heat the macha kudzu mochi and keep stirring.
3. When the bottom of the mixture starts to thicken.
4. When it starts to become green and transparent, turn off the burner and mix constantly for 2 minutes.
5. Pour it on the wet pan and cover with a poly sheet.
6. To cook the regular kudzu mocha, stir it well and pour in a bowl.
7. Turn on the mixture at medium heat and mix it well.
8. When the bottom of the mixture starts to thicken.
9. When it starts to become green and transparent, turn off the burner and mix constantly for 2 minutes.
10. Pour it on another wet pan and cover with a poly sheet.
11. To cool the kudzu mocha, pout ice water around the baking pans.
12. Take the macha kudzu mochi out of the pan.
13. Damp a pastry cutter so that the kudzu mocha doesn’t stick to it.
14. Cut the mocha kudzu mochi in squares.
15. To cut the kudzu mochi take it out of the pan.
16. Damp a pastry cutter so that the kudzu mochi doesn’t stick to it.
17. Cut the kudzu mochi in squares and then into triangles.
18. Serve macha kudzu mochi in a plate. Top it with red bean paste and dairy cream.
19. Put the toasted soybean flour and brown sugar syrup on regular kudzu mocha.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Dessert
Taste: 
Sweet
Method: 
Boiled
Servings: 
4
Subtitle: 
Japanese Kudzu Sweet
Have an oriental spread for your party and confused about the dessert? This video is just for you. Watch the chef prepare this authentic Japanese Kudzu sweet in two varieties Macha Kudzu Mochi and the Regular Kudzu Mochi. Treat your guests to this delicacy and grab a bag full of compliments.

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