Matcha Parfait
Ingredients
Matcha Jelly
-
2
teaspoons
matcha powder
-
2
teaspoons
kanten powder
-
¼
cup
sugar
-
2½
cups
water
Shiratama Dango (Mochi Ball)
-
1
cup
Shiratamako mochi rice flour
-
⅓
cup
water
Matcha Parfait Assembly
-
2
cups
matcha jelly, cut into bite-sized cubes
-
1
cup
whipped cream
-
1
cup
corn flakes cereal
-
16
pieces
Shiratama dango
-
1
cup
sweet red bean paste
-
2
cups
matcha ice cream, optional
-
to taste
N/A
cookies, for garnish, optional
-
to taste
N/A
fresh fruit, for garnish
Instructions
- Prepare the matcha jelly by whisking matcha powder, kanten powder, and sugar in a bowl, then mix with water in a saucepan and bring to a boil until dissolved. Let cool and refrigerate to set.
- Make the mochi balls by combining Shiratamako mochi rice flour with water, rolling into balls, and cooking in boiling water until they float. Drain and soak in cold water.
- Layer the ingredients in a serving glass starting with matcha jelly, followed by whipped cream, corn flakes, and more jelly. Top with sweet red bean paste, Shiratama dango, and matcha ice cream. Garnish as desired.
Nutrition Facts (estimated)
Servings
4
Calories
759
Total fat
8g
Total carbohydrates
184g
Total protein
12g
Sodium
117mg
Cholesterol
32mg
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