Ingredients
Mochi:
- 100g tapioca starch
- 45g sugar (3 tbsp)
- 450g water
Kuromitsu Syrup:
- 45g brown sugar (dark preferred)
- 120g water
Topping Powder Mix:
- Kinako (roasted soybean powder) (~30g)
- 8g matcha powder
- 8g powdered sugar
Instructions
- Prepare Mochi Mixture: Add tapioca starch, sugar, and water into a pot. Mix thoroughly using a rubber spatula ensuring there are no lumps. Stir constantly over low to medium heat as the mixture heats and begins to thicken. Continue stirring for about 10 minutes until the mixture turns translucent and semi-clear.
- Set Mochi: Pour the thickened mochi mixture into a lightly oiled container or glass dish (approximately 14x18cm). Cover it and refrigerate for around 3 hours or overnight to fully set.
- Make Kuromitsu Syrup: In a small saucepan, combine the brown sugar and water. Simmer gently until the syrup thickens enough to coat the back of a spoon. Once thickened, allow it to cool completely in the refrigerator.
- Prepare Powder Mix and Coat Mochi: In a small bowl, sift together kinako powder, matcha powder, and powdered sugar. Spread some of this mixture onto a cutting board or pan. Gently remove the chilled mochi from the dish and place it on the powdered surface. Dust additional powder on top. Cut the mochi into cubes and roll each piece in the powder to coat well.
- Serve: Arrange the mochi cubes on a serving plate and drizzle lightly with the cooled kuromitsu syrup. Enjoy the chewy texture with the sweet, earthy flavors.
Notes
- Constant stirring during cooking prevents lumps and ensures smooth mochi texture.
- You can substitute kinako with injeolmi powder for a slightly different flavor.
- Chilling time is essential for proper setting, so do not skip or shorten it.
- Store leftover mochi covered in the refrigerator and consume within 2 days for best texture.
- Use dark brown sugar in the syrup for a richer, deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
