Kuzumochi is a Japanese term referring either to mochi cakes made of kuzuko or mochi cakes made from Lactobacillales-fermented wheat starch, a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.
Add water and sugar to kuzu powder and cook it over a slow flame, stirring continuously till it thickens and becomes transparent. It also becomes elastic to the touch. The transparent appearance gives a cool impression, so it is often eaten especially in summer.