【Materials】 (For 2 people)
Arrowroot flour…25 grams
Potato starch…25 grams
Water…300cc
Brown sugar…50 grams
Ginger juice…2 tablespoons
Soybean flour…Appropriate amount
Brown sugar syrup…Appropriate amount

Ginger and brown sugar kuzumochi

【How to make】
① Put brown sugar and 1cc of water in a small saucepan and heat over low heat until the brown sugar dissolves. Once it is completely dissolved, turn off the heat and allow to cool.
② Put kuzuko and katakuriko in a bowl and gradually add 250cc of water, mixing well to avoid lumps, then add ① and ginger juice and mix well again.
③ Put ② in a saucepan and heat over medium heat while constantly stirring with a wooden spatula. Knead thoroughly until it thickens and becomes transparent.
④ Pour into a tray or draining can moistened with water, smooth the surface, and allow to cool.
⑤ Chill in the refrigerator for 1-2 hours until solidified, then cut into bite-sized pieces once solidified.
⑥ Place ⑤ on a plate, sprinkle with kinako, and add brown sugar syrup if desired.

【Points】
●

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)