Kuzu Mochi with currant rim
This Kuzu recipe is a variant, which is more jelly-like, than the other Kuzumochi recipes. Since the mass consists only of starch, sugar and water it is less kind a mochi. Above all, it has a very soft consistency.
10 g of kuzu starch
1-2 tbsp of sugar
70 ml of water
Blue food colour
Mix the Kuzu starch with the water and food colour until a smooth dough is formed. Add sugar and salt and mix the whole thing with the kuzu mass. Place the mixture in a small pot and warm to 40 ° C with constant stirring. The kuzu mass will thicken. Fill them in a prepared form and allow them to cool down or put it for cooling in a cold water bath.
Fall the Kuzumasse out of shape. Spread these on the plate and spread some currant jam on the edge.
Slightly cooled it is a very nice summer dessert.