Kuzumochi Recipe: How to Make Japanese Kuzumochi

• ¼ cup brown sugar
• 3 ounces kuzuko (kuzu starch)
• 1½ tablespoons granulated sugar
• Kinako (toasted soybean powder), for dusting

1. 1

   In a small saucepan over medium heat, combine brown sugar with ¼ cup of water to make the brown sugar syrup.

2. 2

   Bring to a boil, stirring constantly with a wooden spatula or spoon until sugar completely dissolves.

3. 3

   Transfer to a bowl to cool to room temperature.

4. 4

   Make the kuzumochi. In a small saucepan over medium heat, combine kuzuko with sugar and 2½ cups of water. Stir constantly with a rubber spatula.

5. 5

   When the mixture begins to thicken, about 3 minutes, reduce heat to low and continue stirring.

6. 6

   When the mixture becomes transparent and easily releases from the bottom of the pan, about 3 more minutes, transfer to a glass loaf pan or similar container.

7. 7

   Using a wet spatula, smooth the top of the kuzumochi.

8. 8

   Let the mixture cool in the refrigerator for 1 hour.

9. 9

   Flip the container to unmold the kuzumochi, and cut into 1-inch cubes.

10. 10

    Sprinkle with kinako and drizzle with brown sugar syrup to serve.

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