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  • Original

イトク 抹茶くず餅, 95 g, 3~4人前

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ITEM ID: #4055


Kuzu mochi rice cakes are made of kuzu, or ‘arrowroot’ as it’s known in the West and are a traditional dessert dusted with kinako soy flour and covered in a sweet brown sugar syrup. This delicious dessert is a bit less sticky than its pure mochi counterparts and has a consistency more akin to gelatin.


Cook up in a pan or in the microwave if you’re strapped for time:
• Add the kuzu mochi powder to a pan with 180ml water and heat on medium heat, mixing with a spatula for approx. 3 mins until clear.
• Once it becomes solid and sticky, lower the heat and mix for a further 1 min before adding to a container and cooling.
• Serve with the kinako and brown sugar syrup.

Alternatively, add to microwaveable tupperware with 180ml water and mix until there are no lumps before wrapping with cling film and microwaving for approx. 2 mins. Cut and serve.


Per 100g:
• Energy: 1494kJ/357kcal
• Fat: 2.5g
  (of which Saturates: 0.5g)
• Carbohydrate: 80.8g
  (of which Sugars: 43.8g)
• Protein: 3.8g
• Salt: 0.04g