How to make kudzu root powder 傳統古法製作丨耗時一周，將100斤葛根磨成粉

Ingredients

• 500 g Fresh Kudzu Root (peeled and grated; use young roots for best starch yield)
• 2 L Water (cold water for soaking, rinsing and extracting starch)
• 2 Tbsp Honey (raw honey harvested last year; adds natural sweetness)
• 1 Tbsp Dried Sweet Osmanthus Flowers (fragrant flowers that give the drink its characteristic aroma)
• 2 Tbsp Kudzu Starch Powder (homemade from the fresh kudzu root (or store‑bought))
• 1 tsp Lemon Juice (optional, brightens the flavor)

Instructions

1. Clean the Kudzu Roots

   Scrape off any dirt from the fresh kudzu roots with a brush, then rinse thoroughly under running water.

   Time: PT10M

2. Peel and Grate

   Peel off the thin skin with a knife, then grate the roots using a coarse vegetable grater into a large bowl.

   Time: PT15M

3. First Extraction – Mix with Water

   Add 1 L of cold water to the grated pulp, stir well, then pour the mixture through a gauze cloth into another bowl, squeezing to extract as much liquid as possible.

   Time: PT10M

4. Settle the Starch

   Let the collected liquid sit undisturbed for about 30 minutes; the starch will settle at the bottom as a white, fluffy layer.

   Time: PT30M

5. Separate the Liquid

   Carefully pour off the clear liquid, leaving the settled starch behind. Use a hand pump or squeeze bottle to extract any remaining water.

   Time: PT5M

6. Rinse the Starch

   Add fresh cold water to the starch, gently stir, then filter again through the gauze. Repeat the settling process for another 30 minutes.

   Time: PT10M

7. Second Settling

   Allow the rinsed mixture to sit for 30 minutes until a clean white starch layer forms.

   Time: PT30M

8. Hang‑Dry the Starch

   Transfer the wet starch onto a clean gauze or cheesecloth, tie it up, and hang it in a well‑ventilated area for about 2 hours until it feels dry to the touch.

   Time: PT2H

9. Slice and Further Dry

   Once semi‑dry, slice the starch into thin sheets and lay them on a drying rack for another hour until completely bone‑dry.

   Time: PT1H

10. Grind into Fine Powder

    Break the dried sheets into small pieces, grind them in a coffee grinder, then pass the powder through a fine mesh sieve into a clean jar.

    Time: PT10M

11. Store the Kudzu Powder

    Seal the jar tightly and label with the date. Store in the refrigerator for up to one month.

    Time: PT5M

12. Prepare the Drink – Dissolve Powder

    In a cup, combine 2 Tbsp (≈15 g) kudzu starch powder with 1 cup cold water. Stir vigorously until fully dissolved.

    Time: PT5M

13. Thicken the Mixture

    Transfer the mixture to a saucepan, bring to a gentle boil over medium heat, stirring constantly until it becomes translucent and slightly thick (about 5 minutes).

    Time: PT5M

    Temperature: Medium heat

14. Add Sweeteners and Flavor

    Remove from heat, stir in 2 Tbsp honey and 1 Tbsp dried sweet osmanthus flowers (or 1 tsp osmanthus syrup). Add optional lemon juice, then let the flowers steep for 2 minutes before serving.

    Time: PT2M

15. Serve

    Pour the warm drink into cups and enjoy immediately. Leftovers can be refrigerated and reheated gently.

    Time: PT0M

Nutrition Facts

Calories

180

Protein

0.5 g

Carbohydrates

45 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Fresh Kudzu Root: Kudzu starch powder (store‑bought)
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Dried Sweet Osmanthus Flowers: Osmanthus syrup
• Instead of Kudzu Starch Powder: Cornstarch (different texture)

Equipment Needed

• Cutting Board
• Sharp Knife
• Vegetable Grater
• Large Bowl
• Clean Gauze Cloth
• Fine Mesh Sieve
• Hand Pump or Squeeze Bottle
• Drying Rack or Clean Cloth
• Coffee/Spice Grinder
• Saucepan
• Measuring Spoons
• Jar with Lid

Critical Steps — Do Not Skip

• Grating the fresh kudzu roots
• First and second filtration through gauze
• Allowing the starch to settle undisturbed
• Proper drying of the starch before grinding
• Grinding to a fine, uniform powder
• Gentle boiling while stirring to achieve the right thickness

Chef Tips from the Video

• Use ice‑cold water for the initial dissolution; it prevents premature gelatinization.
• If you prefer a clearer drink, strain the hot mixture through a fine mesh sieve before adding honey.

Troubleshooting

Storage

Refrigerator: Store the homemade kudzu powder in an airtight jar for up to 1 month. The finished drink can be kept for 2 days.

Freezer: Kudzu powder freezes well for up to 3 months; thaw in the refrigerator before use.

Room temperature: If kept in a cool, dry pantry, the powder lasts about 1 week before moisture absorption becomes an issue.

Make-Ahead Tips

• Prepare a larger batch of kudzu powder and store it refrigerated; it keeps for weeks.
• The drink can be brewed ahead and kept warm on the stove on low heat.

Frequently Asked Questions