How to Use Kuzu to Make Gelatin Desserts

Add kuzu to your gelatin recipes as a substitute for gelatin.

Kuzu, or kudzo, is the world's largest vegetable root and is used often in Japanese cuisine. It works well as a thickening agent. Additionally, kuzu is a vegan substitute for gelatin in recipes since it is a vegetable root. Kuzu is also gluten free, which makes it a great option for those with gluten sensitivities, such as celiac disease. Kuzumochi is a traditional Japanese dessert that illustrates how kuzu can be a sweet alternative to using gelatin.

Things You'll Need

• 3 1/2 oz. kuzu powder
• 1 3/4 oz. white sugar
• 2 1/2 cups water plus 2 tbsp. set aside
• Molasses or black sugar syrup
• Kinako, toasted and ground soybean powder
• Small pan
• Spoon
• Spatula
• 9-inch by 9-inch baking dish
• Cutting board
• Knife

Instructions

1. Place the pan on one of your stove's burners. Pour the water, sugar and kuzu into the pan. Do not add the extra 2 tbsp. of water. Mix together.

2. Turn the burner on medium-low heat. Continue to stir the liquid. It will begin to clump together.

3. Continue stirring vigorously. The liquid will become more translucent.

4. Pour the 2 tbsp. of water into the baking pan. Move the water around so that all of the sides are covered.

5. Pour the mixture into the 9-inch by 9-inch baking pan once it is completely translucent. Smooth the mixture out with your spatula. As it cools it will become cloudy. Let it cool to room temperature.

6. Place in the refrigerator for at least one hour.

7. Remove from fridge and place on cutting board. Cut into cubes with your knife.

8. Top the kuzumochi with the molasses and kinako. This is the traditional topping for this dessert; feel free to try different toppings.

References

• Just Hungry: Kuzumochi, a Cool Sweet Summer Dessert
• Natural Imports: Recipes for Kuzu

Resources

• Natural Kitchen: Naturally Sweet Desserts