Matcha Parfait

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Easy homemade Matcha Parfait with layers of matcha jelly, whipped cream, sweet red bean paste, mochi balls, corn flakes, and matcha ice cream in a glass. It's a delightful dessert served all year round.

Prep Time20

Cook Time10

Refrigerate1

Course: Dessert

Cuisine: French, Japanese

Keyword: Matcha, Matcha Parfait, Parfait

Servings: people

Calories: 315kcal

Author: Bee Yinn Low

Ingredients

Matcha Jelly

2 teaspoons matcha powder
2 teaspoons (4g) kanten powder
1/4 cup sugar
2 1/2 cups (500ml) water

Shiratama Dango (Mochi Ball)

1 cup (100g) Shiratamako mochi rice flour
1/3 cup (90ml) water

For Matcha Parfait

2 cups matcha jelly cut into bite-sized cubes
1 cup whipped cream
1 cup corn flakes cereal
16 Shiratama dango
1 cup sweet red bean paste
2 cups matcha ice cream optional
cookies for garnish, optional
fresh fruit for garnish

Instructions

Matcha Jelly

Mix matcha powder, kanten powder, and sugar in a small bowl, and set aside.
Fill a saucepan with 2 1/2 cups of water, and add the matcha powder mixture. Bring it to a boil over medium-high heat, and stir occasionally until the powder has completely dissolved.
Remove from the heat and leave it to cool for 10 minutes. Pour it into a glass container. Cover with plastic wrap and refrigerate it for 1 hour to set.

Shiratama Dango

Add 5 cups of water to a saucepan and bring to a boil.
Combine Shiratamako mochi rice flour and water in a large bowl. Mix with a rubber spatula until well incorporated and roll it into a smooth dough.
Divide the dough into 16 equal portions and roll each piece into a smooth ball. Drop each ball into the boiling water, and cook for 1 minute until they float to the surface. Drain out and transfer them to a bowl of cold water. (Do not overcrowd the saucepan, cook the Shiratama mochi balls in batches).

Assemble The Matcha Parfait

Remove the matcha jelly from the refrigerator and cut it into bite-sized cubes.
To assemble, place matcha jelly on the bottom of the serving glass. Pipe the whipped cream on top for a thin layer. Then, add another two layers with corn flakes cereal and matcha jelly.
Finally, top it with sweet red bean paste, Shiratama dango, and 2 scoops of matcha ice cream. Garnish the dessert with more whipped cream, cookies, and fresh fruits if desired.

Video

Notes

Tips:

Shiratamako mochi rice flour can be substituted with glutinous rice flour or Mochiko sweet rice flour. If using Mochiko powder, slowly add the water while combing the ingredients together to form a smooth dough.
Kanten powder can be substituted with agar powder.
Toppings for matcha parfait are various, you may enjoy it according to your personal preference, such as ice cream, cookies, or fresh fruits.

Nutrition