Kuzumochi
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| Type | Cake |
|---|---|
| Place of origin | Japan |
| Serving temperature | Cold |
| Main ingredients | Mochi, kuzuko |
Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛餅) or mochi cakes made from Lactobacillales' fermented wheat starch (久寿餅), a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.
Add water and sugar to kuzu powder and cook it over a slow flame, stirring continuously till it thickens and becomes transparent. It also becomes elastic to the touch. The transparent appearance gives a cool impression, so it is often eaten especially in summer.
External links
- Kuzumochi, a cool sweet summer dessert. May 30, 2008.
- How to Make Kuzumochi. Setsuko Yoshizuka, About.com Guide. August 21, 2009.
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