Matcha Parfait | Umami Insider

Ingredients:
Matcha Kanten
- ½ bag Kanten Powder (2g) (https://umami-insider.store/products/kanten-powder)
- 1 cup Water
- 3 Tbsp Sugar
- 1 tsp Matcha Powder (https://umami-insider.store/products/organic-uji-matcha)

Mochi Ball:
- 2/3 cup + 2 Tbsp Shiratama Powder (https://umami-insider.store/products/shiratamako)
- ¼ cup Water

Matcha Syrup:
- 4 Tbsp Sugar
- ½ tsp Matcha Powder (https://umami-insider.store/products/organic-uji-matcha)
- 2 Tbsp Water

Toppings:
- ¼ lb Adzuki Beans, cooked
- 4 scoop Matcha Ice Cream (1 scoop per portion)

Instructions:
Make Matcha Kanten
1. Add water and powdered kanten into a pot and mix well.
2. Turn on the heat and continue mixing until it boils over low heat. Continue to heat for 1 more minute after it boils.
3. Turn off the heat, and add the matcha powder and sugar and mix until they melt.
4. Turn the heat back on again and continue heating over low heat for more 2 minutes after it boils. Turn of the heat and let it cool down.
5. Pour the liquid into a shallow flat container and let it harden in room temperature. Move the container into the fridge to cool more.

Make Mochi Balls
1. Place the shiratama powder in a bowl and add water little by little while stirring. Continue stirring until the hardness is similar to an earlobe, and separate into 16 balls.
2. Add the balls into boiling water. Once the balls float up, leave for 1 minute and then move the balls into cold water to cool them down. Drain.

Make Matcha Syrup
1. In a pot, add the sugar and matcha powder and mix. Add water and heat over low heat while mixing. MIx until syrup thickens.

Serve
1. Take the matcha kanten tray from the refrigerator. Cut into small squares.
2. In a small cup, add several matcha kanten cubes, several mochi balls, a spoon full of cooked adzuki beans, and a scoop of matcha ice cream. Top it off with the matcha syrup. Enjoy!

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