Kuzumochi with Matcha Syrup

Recipe

Kuzumochi with Matcha Syrup

Delicate Mochi Delights with a Matcha Twist

4.7 out of 5

Indulge in the delicate flavors of Kuzumochi, a traditional Japanese dessert. This recipe combines the soft and chewy texture of mochi with a delightful matcha syrup, creating a harmonious blend of sweetness and earthy notes.

Jan Dec
Dessert› Kuzumochi
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

2 hours 25 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Atkins

Ingredients

Nutrition

  • Calories (kcal / KJ): 150 kcal / 628 KJ
  • Fat (total, saturated): 0g, 0g
  • Carbohydrates (total, sugars): 37g, 20g
  • Protein: 0g
  • Fiber: 0g
  • Salt: 0g

Preparation

  1. 1.
    In a saucepan, combine the kuzuko, granulated sugar, and water. Stir well to dissolve the sugar.
  2. 2.
    Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and becomes translucent.
  3. 3.
    In a separate bowl, whisk together the matcha powder, brown sugar, and vanilla extract until well combined.
  4. 4.
    Slowly pour the matcha mixture into the saucepan with the kuzuko mixture, stirring continuously.
  5. 5.
    Continue to cook for another 2-3 minutes, until the matcha syrup thickens slightly.
  6. 6.
    Remove the saucepan from heat and let the mixture cool for a few minutes.
  7. 7.
    Pour the mixture into individual serving bowls or molds and refrigerate for at least 2 hours, or until set.
  8. 8.
    Once set, remove the Kuzumochi from the molds and dust with kinako if desired.
  9. 9.
    Garnish with fresh fruit and serve chilled.

Treat your ingredients with care...

  • Matcha powder — Ensure you use high-quality matcha powder for the best flavor and vibrant green color.

Tips & Tricks

  • To enhance the flavor, you can sprinkle some roasted soybean flour (kinako) over the Kuzumochi before serving.
  • If you prefer a sweeter taste, you can adjust the amount of sugar in the matcha syrup according to your preference.
  • Experiment with different fruits for garnishing, such as strawberries, mangoes, or kiwis, to add a burst of freshness to the dish.

Serving advice

Serve the Kuzumochi chilled for the best texture and flavor. It can be enjoyed as a delightful dessert or a refreshing snack.

Presentation advice

To make the dish visually appealing, use elegant serving bowls or molds to shape the Kuzumochi. Garnish with a sprig of mint or a dusting of powdered sugar for an extra touch of sophistication.

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