Kuzumochi

Method

1. 1 Mix the tapioca starch with cold water and sugar, then strain through a sieve to dissolve any lumps.
2. 2 Cook over medium heat, stirring constantly.
3. 3 The batter will clump together into an opaque white mass, then suddenly become clear. Continue stirring for another 3 minutes until fully cooked.
4. 4 Pour the mixture into a water-soaked mold, spread it evenly, then immerse the mold in ice water for 1 hour to freeze.
5. 5 Cut into squares, roll in kinako flour, then drizzle with dark molasses.

With an appliance

• Microwave 30 min

  Replace steps 2 and 3: rotate the tapioca flour mixture in a large bowl at 700 W for 5 minutes, stirring every minute until the mixture becomes translucent, then rotate for another minute at 500 W. Keep steps 4 and 5 the same.