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Loading...A delicate Japanese wagashi made from kuzu (arrowroot) starch, water, and sugar, this translucent jelly cake has a soft, bouncy texture and is served chilled with roasted soybean flour and black sugar syrup. It is a light, naturally gluten-free treat that comes together with just a few pantry staples.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 1.5 gFat
- 0.2 gSaturated Fat
- 48 gCarbs
- 1 gFiber
- 26 gSugar
- 3 gProtein
- 15 mgSodium
- 85 mgPotassium
- 40 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the cake
- 1 cup (100 g) kuzu starch
- 3 cups (720 ml) water
- 1/2 cup (100 g) granulated sugar
- Pinch of fine sea salt
For serving
- 1/4 cup (30 g) kinako (roasted soybean flour)
- 2 tablespoons granulated sugar
- Pinch of fine sea salt
- Kuromitsu (black sugar syrup) or honey, to drizzle
Directions
- In a heavy-bottomed saucepan, whisk the kuzu starch with the cold water until completely smooth, making sure no dry lumps remain clinging to the bottom.
- Stir in the sugar and a pinch of salt, then place over medium-low heat. Stir constantly with a silicone spatula, scraping the bottom and corners, as the mixture gradually turns from cloudy white to glossy and translucent.
- Continue cooking for 8 to 12 minutes until the mixture thickens into a heavy, gluey paste that holds a ribbon when the spatula is lifted; do not let it stick or brown on the bottom.
- Lightly moisten an 8-inch (20 cm) square pan or individual molds with cold water, then scrape in the hot mixture, smoothing the top with a damp spatula.
- Let cool to room temperature, then cover and refrigerate for at least 2 hours, or until the cake is firmly set and thoroughly chilled.
- In a small bowl, stir together the kinako, sugar, and pinch of salt until evenly blended.
- Turn the chilled cake out onto a board dusted with a spoonful of the kinako mixture. Using a knife dipped in water, slice into 8 to 12 neat cubes.
- Toss the cubes gently in the remaining kinako mixture so every side is lightly coated, then arrange on small plates.
- Drizzle with kuromitsu or honey just before serving.
Cook’s Notes
- True kuzu starch yields the best bouncy texture and clean flavor; tapioca or corn starch will turn cloudy and lack the signature snap.
- Stir constantly while cooking, because once the starch gelatinizes it scorches very quickly on the bottom of the pan.
- For a green tea variation, sift 1 teaspoon of matcha into the kinako-sugar coating in place of the pinch of salt.
- Best eaten the same day it is made, since the cake firms up and loses its tender jiggle after about 24 hours in the fridge.
