BENEDICTINE’S Kudzu Root Starch – Traditional Vietnamese Kudzu Powder (500 g) (Bột Sắn Dây)

Benedictine’s Kudzu Root Starch is traditionally handcrafted from selected Vietnamese kudzu roots with a natural marbled interior, not plain white roots. The roots are washed, crushed, repeatedly filtered, and naturally sun-dried to produce a clean, smooth starch that becomes clear when cooked.

This pure kudzu starch contains no additives or preservatives and is ideal for traditional drinks, puddings, and dessert porridges.

Highlights

• 100% kudzu root starch
• Made from Vietnamese marbled kudzu roots (not plain white roots)
• Traditional multi-stage filtration and sun-drying process
• Smooth texture, cooks to a clear consistency
• No additives, no preservatives
• Suitable for drinks, pudding-style desserts, and porridge
• Resealable food-grade pouch

Ingredients:

100% Kudzu Root Starch

How to Prepare (Basic Method)

1. Mix 1 tablespoon (10 g) kudzu starch with 3 tablespoons cool water until smooth.

2. Bring 1 cup (240 ml) of water to a boil.

3. Reduce the heat and slowly pour in the starch mixture while stirring continuously.

4. Cook 1–2 minutes until clear and thick.

5. Serve warm or chilled. Sweeten if desired (traditionally with sugar or syrup, not honey).

Suggested Uses

Kudzu Lemon Drink (1 serving)
• Prepare 1 tbsp starch as directed.
• Let cool slightly, then stir in 1 teaspoon lemon juice and 1–2 teaspoons sugar.
• Serve warm or over ice.

Coconut Pudding (2–3 servings)
• Mix 2 tbsp starch with 6 tbsp cool water.
• Add to 1 cup boiling water and stir until thick and clear.
• Add 3 tbsp coconut milk, 2–3 tsp sugar, and a pinch of salt.
• Pour into cups and chill 30–60 minutes.

Dessert Porridge (2 servings)
• Simmer 1½ cups water with 2 tbsp cooked yellow mung beans and sugar to taste.
• Slowly pour in 2 tbsp starch mixture and stir until glossy and thick.
• Serve warm (optional: top with coconut cream).

Nutrition Information (per 10 g serving)

Storage
Store in a cool, dry place. Reseal tightly after opening.