Photograph of the finished Kuzukiri

Japan · Sợi thạch sắn dây Kuzukiri

Kuzukiri

40 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Kudzu starch Kudzu starch 14.1 oz
  • Photograph of Rock sugar Rock sugar 11.3 oz
  • Photograph of Sugar Sugar 8.5 oz
  • Photograph of Pekmez grape syrup Pekmez grape syrup ⅓ cup
  • Photograph of Mung bean powder Mung bean powder 2.8 oz
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Mix the tapioca starch with cold water in a ratio of one part starch to one and a half parts water.
  2. 2 Pour a thin layer into a metal tray and place the tray floating on boiling water.
  3. 3 Boil the batter in water until it becomes translucent, then press the entire tray down into boiling water for 40 seconds.
  4. 4 These two boiling steps are the secret; just pressing it down into the water immediately will cause the jelly to become cloudy and dissolve.
  5. 5 Remove the tray and soak it in cold water, then peel off the jelly leaves and cut them into 1 cm wide strips.
  6. 6 Cook rock sugar syrup with grape syrup, let it cool, and drizzle it over the jelly strands when serving.
Start cooking