Food, Sweets

Matcha Parfait 抹茶パフェ

Learn how to make your own matcha parfait – Yokan 羊羹  and Matcha Warabi Mochi 抹茶わらび餅 from scratch!

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♡ MATCHA PARFAIT ♡

Ingredients 

Yokan (sweet red bean paste jelly)
Matcha Warabi Mochi *
Honey Cornflakes
Matcha Ice cream
Canned Mixed Fruit
Cream
Matcha Crepe Sticks (optional)

* see recipes below

Directions

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.

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Matcha Crepe Stick snack from our local Japanese grocery store~

美味しい!

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* HOW TO MAKE YOKAN / 羊羹 (sweet red bean paste jelly)

Ingredients

– Water 150 ml
– Agar Powder 1 tsp
– Salt
– Koshi-an (sweet red bean paste without skins) 200g


Photo Credit: Tsunagu Japan

Directions

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

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Ingredients

– 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.

Directions

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!

どうぞお召し上がり〜

♡ ♡ ♡

This entry was posted in: Food, Sweets

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I start my day with coffee and end my day with wine. #fact *:) Mimi Claire, this website/blog, symbolizes my foray into the world of baking and cooking. It was born out of my childhood passion in exploring and inventing different types of original recipes with a twist. What started as a self-taught passion journey has been transformed lately into a lifework in my attempt to share my discoveries and tastes thru this channel with like-minded people all over the world. I hope to achieve the fine mix and taste in between the Filipino, Japanese and French cuisine arts in my dreams of becoming a full-fledged chef in my own café/restaurant venture someday. I graduated from Le Cordon Bleu in Tokyo in 2014 with a Patisserie Diploma and will continue to study French cuisine sometime soon again. I am currently attending one of Japan’s most popular cooking schools, the ABC Cooking Studio to learn more about Washoku (Japanese Traditional Cuisine) and Wagashi (Japanese Confectionery). Please bear with me in my personal journey in this life-work I have chosen for myself. xo, Claire