Cold Matcha Zenzai
Ingredients
Matcha Jelly
-
2
g
powdered gelatin
-
300
ml
water
-
2
tbsp
icing sugar
-
2
tbsp
matcha powder
-
1
tbsp
hot water
Mini Mochi Balls
-
1
cup
glutinous rice flour
-
½
cup
water
Matcha Syrup
-
1
tbsp
matcha
-
2
tbsp
white sugar
-
250
ml
hot water
-
1
can
ready-made sweet azuki bean paste
Instructions
- Whisk matcha powder and icing sugar in a small cup to avoid lumps.
- Add hot water to the matcha mixture to create a paste and set aside.
- In a saucepan, combine water and gelatin, cooking over medium heat until dissolved.
- Mix in the matcha paste and remove from heat, then pour into a shallow container to cool.
- Refrigerate the mixture for at least 30 minutes to set.
- Combine glutinous rice flour and water in a bowl until a soft dough forms.
- Roll the mochi mixture into small balls and boil in water until they float.
- Transfer cooked mochi balls to cold water, then drain and divide into bowls.
- Whisk matcha and sugar in a cup, then gradually add hot water and refrigerate for 30 minutes.
- Cut the set jelly into pieces and divide into bowls, adding mochi balls and sweet bean paste on top.
- Pour matcha syrup over the assembled dessert.
Nutrition Facts (estimated)
Servings
4
Calories
221
Total fat
0g
Total carbohydrates
42g
Total protein
8g
Sodium
6mg
Cholesterol
0mg
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