How is kudzu starch produced?

Ingredients

• 2 kg Kudzu Root (fresh, washed and peeled)
• 3 L Water (for cleaning, grinding, and cooking)
• 150 g Granulated Sugar (adjust sweetness to taste)
• 100 g Mung Beans (optional, rinsed and pre‑cooked)
• 100 g Fresh Coconut (shredded, optional)
• 100 g Seasonal Fruit (e.g., mango, lychee) (optional, diced)

Instructions

1. Clean the Kudzu Roots

   Rinse the harvested kudzu roots under high‑pressure water to remove mud and soil. If a high‑pressure washer is unavailable, scrub thoroughly in a large bowl of running water.

   Time: PT10M

2. Peel and Grind

   Peel the cleaned roots with a vegetable peeler, then cut into manageable pieces and grind in a food processor until a fine pulp forms.

   Time: PT10M

3. Extract Starch

   Place the pulp in a large mixing bowl, add 2 L of clean water, and stir vigorously. Pour the mixture through a fine mesh cloth into another container, squeezing to extract as much liquid as possible.

   Time: PT15M

4. Settle and Drain

   Allow the filtered liquid to sit undisturbed. The starch will settle to the bottom within 30 minutes. Carefully pour off the clear water, leaving the wet starch at the bottom.

   Time: PT30M

5. Shape and Dry Starch

   Scoop the wet starch and hand‑shape into uniform round balls about the size of a small egg, then gently flatten each ball. Wrap each piece in a small square of parchment paper and hang on a drying rack in a well‑ventilated area away from direct sunlight. Let dry for 12 hours or until completely hard.

   Time: PT12H

6. Prepare Sweet Soup Base

   Break the dried starch pieces into small shards and place them in a saucepan. Add 1 L of water and the granulated sugar. Stir to dissolve the sugar.

   Time: PT5M

7. Boil Until Thick

   Bring the mixture to a rolling boil over medium‑high heat (≈100°C). Reduce to a gentle boil and stir continuously for about 15 minutes until the soup thickens and becomes glossy.

   Time: PT15M

   Temperature: 100°C

8. Add Optional Ingredients

   If using mung beans, pre‑cook them until soft and add now. Stir in shredded coconut and diced fruit for extra flavor and texture. Heat for another 2 minutes.

   Time: PT2M

   Temperature: 100°C

9. Serve

   Ladle the hot sweet soup into bowls and serve immediately, or let it cool to room temperature for a refreshing dessert.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

45 g

Fat

0 g

Fiber

2 g