Kuzu Mochi Cake with Sweet Soy Glaze

This Kuzu Mochi Cake combines the unique texture of kuzu (arrowroot) with a delicate sweet soy glaze, creating a delightful balance of flavors. The cake is soft and chewy, making it a perfect treat for those who appreciate traditional Japanese sweets with a modern twist.

A beautifully plated Kuzu Mochi Cake, showcasing its soft, chewy texture and glossy sweet soy glaze, garnished with a sprinkle of sesame seeds and a side of fresh fruit.
Cultural & Regional Cakes Japanese Cakes Japanese cake Mochi Kuzu dessert Sweet Soy Glaze
Prep Time: 20 mins Cook Time: 30 mins Servings: 8

Ingredients

  • 200g Kuzu starch
  • 500ml water
  • 100g sugar
  • 2 tablespoons Soy sauce
  • 1 tablespoon Mirin
  • 1 tablespoon cornstarch
  • for garnish Sesame seeds

Instructions

  1. Step 1:

    In a bowl, mix the kuzu starch with 500ml of water until fully dissolved.

  2. Step 2:

    Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it thickens.

  3. Step 3:

    In a separate saucepan, combine sugar, soy sauce, mirin, and cornstarch. Cook over low heat until the sugar dissolves and the mixture thickens.

  4. Step 4:

    Once the kuzu mixture is thick, pour it into a greased cake pan and let it cool to set.

  5. Step 5:

    Once set, cut the cake into squares, drizzle with the sweet soy glaze, and sprinkle with sesame seeds before serving.
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