Milk Mochi (with Homemade Brown Sugar Syrup)

Steps

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1. 1
   In a frying pan, combine the potato starch and sugar. Pour in half the milk and stir well with a spatula until no lumps of starch remain.
   ▶ ≈1:52
2. 2
   Add the remaining milk and mix again. Heat over medium heat, stirring constantly to prevent burning; scrape the edges well as the mixture begins to set there first.
   ▶ ≈2:27
3. 3
   Once the mixture thickens and clumps together, reduce to low heat and keep stirring vigorously for about 2 minutes until smooth and no starchy texture remains, then turn off the heat.
   ▶ ≈3:22
4. 4
   Moisten the inside of a storage container with water, pour in the mochi mixture, and smooth the surface. Press plastic wrap directly onto the surface to prevent a skin from forming, let cool, then refrigerate until it reaches your preferred firmness (or, for a quicker treat, set the container of mochi directly into a bowl of water to cool instead).
   ▶ ≈3:58
5. 5
   To make the kuromitsu syrup, combine the brown sugar, sugar, and water in a frying pan, stir to break up the sugar slightly, and heat over medium heat until it comes to a bubbling boil.
   ▶ ≈5:29
6. 6
   Skim off any foam, then simmer on low heat for about 1 minute until slightly thickened. Turn off the heat, transfer to another container, and let cool (avoid overcooking or it will harden too much once cooled).
   ▶ ≈5:57
7. 7
   Remove the plastic wrap from the chilled milk mochi, turn it out onto a wet cutting board, and cut into bite-sized pieces using a knife moistened with water.
   ▶ ≈6:36
8. 8
   Plate the cut milk mochi, dust with kinako, drizzle generously with the homemade kuromitsu syrup, and enjoy.
   ▶ ≈7:03