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Milk Kuzu Mochi
Milk Kuzu Mochi

Before you jump to Milk Kuzu Mochi recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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These changes can be done with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. It is also a great source of Vitamin E which has many benefits and is also good for your skin. Although you may already consume a great deal of fruits and leafy greens, you may want to consider how fresh they are. If at all possible, try buying organic produce that has not been sprayed with toxic pesticides. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier because you will be able to buy the fruit when it is the freshest and ripest.

All in all, it is easy to begin making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to milk kuzu mochi recipe. You can cook milk kuzu mochi using 6 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Milk Kuzu Mochi:
  1. Take 1 Cup Tapioca Flour
  2. Get 2 Cups Milk *Coconut Milk, Soy Milk, Almond Milk, etc
  3. Take 2-4 tablespoons Sugar
  4. Use Salt
  5. Use Kinako (Ground Roasted Soy Beans)
  6. Prepare Muscovado Syrup *see how to make in 'Method 6'
Steps to make Milk Kuzu Mochi:
  1. Place Milk, Sugar and a pinch of Salt in a saucepan, add Tapioca Flour and quickly mix all well.
  2. Heat over medium-low heat, stirring consistently. It will start to clump up, but you must keep stirring. When it is quite thick and clears the bottom of the pan, it’s done.
  3. Alternatively you can cook in microwave in medium power. Cooking time depends on your machine. My machine takes 6 minutes at 600W.
  4. Wet the inside of a square container, and pour in the mixture. Using a wet spatula, smooth the top as nicely as you can. Let it cool down, then refrigerate until completely cold.
  5. Cut into cubes, and serve with Kinako and Muscovado Syrup.
  6. *How to make Muscovado Syrup: Combine 1 cup Muscovado (dark brown sugar) and 1/2 cup Hot Water in a saucepan and heat over medium-low heat until thickened slightly. Do not over-thicken because it will get hard when cold.

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