Vegan Kudzu Jelly Dessert with Kuromitsu Syrup

🛒 Ingredients

• #Kudzu Jelly
• 50 g kudzu starch (kuzu / kuzuko) — can substitute arrowroot starch
• 400 ml water
• 3–4 tbsp cane sugar (adjust to taste)
• Pinch of salt — enhances sweetness
• #Kuromitsu Brown Sugar Syrup
• 80 g dark brown sugar or muscovado sugar
• 100 ml water
• 1 tsp pure vanilla extract (optional)
• 1 tsp fresh lemon juice (brightens the flavour)
• #Optional Topping
• 2 tbsp roasted soybean flour (kinako)
• Extra brown sugar syrup

👩‍🍳 Instructions

1. 1

   Make the jelly base: In a saucepan, whisk kudzu starch, sugar, salt, and COLD water until completely smooth — no lumps! Let rest 5 minutes so the starch fully dissolves.

2. 2

   Cook until translucent: Place over medium heat. Stir CONSTANTLY with a wooden spoon — especially the bottom and corners — as it heats. The mixture will turn milky first, then suddenly become CLEAR, glossy, and thick like jelly. Once fully translucent and thick, keep stirring and cook 2–3 minutes more to cook the starch completely.

3. 3

   Set to cool: Quickly pour the hot jelly into a shallow glass dish or rectangular container. Spread evenly — about 1.5 cm thick. Let cool to room temperature, then cover and chill in the fridge for at least 1 hour until firm and completely set.

4. 4

   Make the syrup: While chilling, combine brown sugar and water in a small pot. Simmer gently 5–8 minutes until slightly thickened and syrupy. Remove from heat, stir in vanilla and lemon juice. Cool completely — it thickens more as it cools.

5. 5

   Serve: Turn out the chilled jelly onto a board. Cut into neat cubes or diamond shapes. Arrange in bowls, generously drizzle with the amber kuromitsu syrup, and dust with kinako soybean flour if desired. Enjoy cold!