Hi, I am the host of this show, Cooking with Dog.
Let's have her prepare for matcha kuzumochi.
Place the kudzu powder in a bowl.
Sift the matcha powder into the bowl.
Add the granulated sugar and 1/3 of the water.
Mix the ingredients just enough to get rid of pockets of kudzu powder.
Add the rest of the water and mix it well again.
Transfer the mixture to a small pot by straining it through a sieve.
Let's prepare for regular kuzumochi.
Place the kudzu powder in a bowl.
Add the kibi sugar and one-third of the water.
Mix the ingredients just enough to get rid of pockets of kudzu powder.
Add the rest of the water and mix well again.
Transfer the mixture to a bowl by straining it through a sieve.
Let's wet the surface of the baking pans.
This process makes it easy for you to take kuzumochi out of the baking pans.
OK, let's cook matcha kuzumochi.
Heat the mixture over medium heat.
Mix it well with a spatula.
Set the stove at low when the bottom part of the mixture starts getting thick.
When it turns to deep green and becomes transparent,
turn down the heat and keep mixing it about two minutes.
Transfer the hot mixture to the wet baking pan.
Flatten the mixture with a spatula.
Cover it with a plastic wrap.
Let's cook regular kuzumochi.
Stir the mixture well before putting it into a small pot.
Turn on the stove at medium heat and mix it well.
When it starts getting thick,
adjust the heat by lifting the pot, and set the heat at low.
Turn down the heat when it becomes transparent.
Keep mixing it about two minutes.
Transfer the hot mixture to another wet baking pan.
Flatten the mixture thinly with a spatula.
Cover it with a plastic wrap.
To cool down the kuzumochi, pour icy water around the baking pans.
Let's cut the kuzumochi.
Take the matcha kuzumochi out of the baking pan
Dampen a pastry scraper so that the kuzumochi doesn't stick to it.
Cut the matcha kuzumochi into cubes.
Let's cut the regular kuzumochi.
Take the kuzumochi out of the baking pan.
Cut it into small square pieces, and then cut them into triangles.
Let's add toppings.
Put the red bean paste and dairy cream on the matcha kuzumochi.
Put the toasted soybean flour (kinako) and brown sugar syrup on the regular kuzumochi.
This Japanese sweet is great with both hot and cold green tea.
It might be difficult to find some of the ingredients, but I hope you try it yourself.
Good luck in the kitchen!