Learn how to make your own matcha parfait – Yokan 羊羹 and Matcha Warabi Mochi 抹茶わらび餅 from scratch!
♡ MATCHA PARFAIT ♡
Yokan (sweet red bean paste jelly) *
Matcha Warabi Mochi *
Matcha Ice cream
Canned Mixed Fruit
Matcha Crepe Sticks (optional)
* see recipes below
Put cream into a large bowl and beat on high speed until stiff peaks form. Spoon 2 tbsp cornflakes into a dessert glass. Top with an even layer of whipped cream. Add some yokan and mixed fruits. Spoon on another tbsp whipped cream. Top parfait with matcha ice cream, warabi mochi, matcha crepe sticks and some remaining fruits and cornflakes. Cool in the fridge.
Matcha Crepe Stick snack from our local Japanese grocery store~
* HOW TO MAKE YOKAN / 羊羹 (sweet red bean paste jelly)
– Water 150 ml
– Agar Powder 1 tsp
– Koshi-an (sweet red bean paste without skins) 200g
Put water and agar powder in a saucepan. Bring to a boil. Remove from the heat and add Koshi-an and mix well. Add a pinch of salt to taste and mix until smooth. Pour mixture into a square cake pan (or Tupperware) and cool in the fridge for a couple of hours until firm. Cut into square pieces.
* HOW TO MAKE MATCHA WARABI MOCHI / 抹茶わらび餅
– Warabi Mochiko (bracken flour) 30g
– Matcha Powder 3 tbsp
– Water 1/2 cup
– Sugar 15g
– Kinako (roasted soybean powder)
Note: Don’t worry, you can use potato starch if you don’t have warabi mochiko.
Put the warabi mochiko, matcha powder and sugar in a pan, preferably nonstick. Add water and mix until smooth. Stir over medium heat with a wooden spatula. Turn the heat down when it starts to thicken and keep stirring for a few minutes until it becomes glossy and translucent. Remove from the heat and pour into a bowl of ice water to cool completely. Drain very well and cut into desired pieces. Dust with roasted soybean powder to finish.
Feel the spirit of Japan!
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