This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉), starch derived from the root of the kudzu plant, 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.
 | |
| Type | Cake |
|---|---|
| Place of origin | Japan |
| Serving temperature | Cold |
| Main ingredients | Mochi, Kudzu powder |
The usual preparation consists in combining kuzu powder with water and sugar, and cooking it over a gentle heat, stirring continuously until the mixture thickens and becomes transparent. This process also imparts an elastic texture to the kuzu. The transparent appearance of the final product contributes to a cool sensation, making it a popular choice for consumption during warmer months.
External links
edit- Kuzumochi, a cool sweet summer dessert. May 30, 2008.
- How to Make Kuzumochi. Setsuko Yoshizuka, About.com Guide. August 21, 2009.
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |