35 Minute Meals Japanese Vegan Gluten-Free Dairy-Free Dessert

Chilled Starch Jelly with Soybean Powder — Kuzu Mochi

A Kyoto summer dessert, translucent kuzu starch jelly served chilled with kinako roasted soybean flour and kuromitsu black sugar syrup.

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Japanese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

15 minsCook

35 minsTotal

EasyLevel

🍵Sencha green tea, cold brew 🥤Vouvray Moelleux, Chenin Blanc

Nutrition per Serving

234 Calories

3g Protein

3g Fat

48g Carbs

28g Sugar

1g Fiber

45mg Sodium

0mg Chol

Ingredients

For 2 servings

kuzu starch 80g (2.8 oz)

water 300ml (1 1/4 cup)

sugar 2 tbsp

kinako 3 tbsp

icing sugar 1 tbsp

kuromitsu 45ml (3 tbsp)

ice water

Instructions

Prep

Mix kinako roasted soybean flour with icing sugar in a small bowl. Dampen two small bowls or moulds with cold water and set aside. Prepare a larger container filled with ice water for chilling.

Simmer

Combine kuzu starch, water, and sugar in a small saucepan. Stir until kuzu dissolves completely—mixture will look milky white. Cook over medium heat, stirring constantly for 8–10 minutes until the jelly turns translucent, thickens, and pulls from pan sides.

Boil

Pour the cooked jelly immediately into the dampened bowls or moulds. Smooth the surface flat. Place bowls in the ice water container and chill 15 minutes until the jelly is firm, set, and completely translucent throughout.

Plate

Turn kuzu mochi onto plates or serve in bowls. Dust generously with the kinako-icing sugar mixture. Drizzle kuromitsu black sugar syrup over the top just before serving.

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