Matcha Parfait
If you’re looking to impress your friends or family with a stunning and delicious dessert, look no further than the Matcha Parfait. This delightful treat combines layers of creamy matcha jelly, sweet red bean paste, and fluffy whipped cream, all topped with a crunchy layer of corn flakes. It’s a feast for the eyes and the palate, making it perfect for any occasion. Plus, it’s surprisingly simple to make, using a few key ingredients that you might already have in your kitchen. Let’s dive into this vibrant dessert that’s sure to become a favorite!
Why Matcha Parfait is Worth Your Time
Matcha Parfait is not just visually appealing; it’s also a wholesome dessert packed with flavor. The earthy notes of matcha provide a unique twist to traditional parfaits, while the combination of textures—from the smooth jelly to the crunchy corn flakes—creates an exciting eating experience. Furthermore, matcha is known for its antioxidants and health benefits, allowing you to indulge without the guilt. Whether you’re serving it at a gathering or enjoying it as a personal treat, this parfait is a showstopper that will leave everyone wanting more.
What You’ll Need
- 2 teaspoons matcha powder – For that vibrant green color and rich flavor.
- 2 teaspoons kanten powder – A plant-based gelatin that helps set the jelly.
- 1/4 cup sugar – To sweeten the matcha jelly.
- 2 1/2 cups water – Essential for making the jelly and mochi.
- 1 cup Shiratamako mochi rice flour – For the dango, providing a chewy texture.
- 1/3 cup water – Needed for the mochi dough.
- 2 cups matcha jelly, cut into bite-sized cubes – The star of the parfait.
- 1 cup whipped cream – To add a light and airy component.
- 1 cup corn flakes cereal – For crunch and texture.
- 16 Shiratama dango – Sweet rice dumplings that complement the matcha flavor.
- 1 cup sweet red bean paste – For a touch of sweetness and depth.
- 2 cups matcha ice cream, optional – A delightful addition for matcha lovers.
- Cookies, for garnish, optional – To add a decorative touch.
- Fresh fruit, for garnish – To brighten your parfait and add freshness.
Tools & Equipment Needed
- Mixing bowls – To combine your ingredients smoothly.
- Whisk – For blending the matcha powder and liquids effectively.
- Measuring cups and spoons – To ensure accuracy in your recipe.
- Knife – For cutting the matcha jelly into cubes.
- Parfait glasses or bowls – For an elegant presentation of your dessert.
Matcha Parfait: From Prep to Plate
Step 1: Prepare the Matcha Jelly
In a medium saucepan, combine 2 teaspoons of matcha powder, 2 teaspoons of kanten powder, and 1/4 cup of sugar. Slowly whisk in 2 1/2 cups of water until there are no lumps. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring continuously. Once it starts to boil, let it simmer for about 2-3 minutes until the mixture thickens slightly. Remove from heat and pour it into a shallow dish. Allow it to cool at room temperature before refrigerating for at least 2 hours until set.
Step 2: Make the Shiratama Dango
In a bowl, combine 1 cup of Shiratamako mochi rice flour with 1/3 cup of water. Mix until it forms a dough. Divide the dough into small balls (about the size of a marble). Bring a pot of water to a boil and cook the dango balls for about 5-7 minutes, or until they float to the surface. Remove and place them in cold water to stop the cooking process. Drain and set aside.
Step 3: Assemble the Parfait
Once the matcha jelly is set, cut it into bite-sized cubes. In your parfait glasses, start layering the ingredients. Begin with a layer of matcha jelly cubes, followed by a layer of sweet red bean paste, then a layer of Shiratama dango. Top with whipped cream and a sprinkle of corn flakes for crunch. Repeat the layers until you reach the top of the glass.
Step 4: Add the Finishing Touches
If you’re using matcha ice cream, add a scoop on top of your parfait. Finish off with a few fresh fruit pieces and optional cookie crumbles for garnish. Serve immediately or chill for a short while before serving.
Better Choices & Swaps
- For a dairy-free option, substitute whipped cream with coconut whipped cream.
- Use agave syrup or maple syrup instead of sugar for a natural sweetener.
- Replace corn flakes with granola for a more wholesome crunch.
- If you’re not a fan of red bean paste, try using fruit preserves or chocolate sauce instead.
Notes on Ingredients
- Matcha powder is best when it’s of high quality; look for ceremonial grade for superior flavor.
- Kanten powder is a great vegan alternative to gelatin, ensuring a plant-based dessert.
- Shiratamako is a finely milled rice flour that gives dango its characteristic chewy texture.
- Sweet red bean paste can be found in Asian grocery stores, and it’s often available in both smooth and chunky varieties.
Shelf Life & Storage
The Matcha Parfait is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Keep the layers separate until you’re ready to serve to maintain the texture of the corn flakes. The matcha jelly can be made ahead of time and stored in an airtight container for up to a week. If you have leftovers, keep them covered in the fridge, but note that the dango may harden slightly over time.
Common Qs About Matcha Parfait
Can I make the matcha jelly ahead of time?
Absolutely! The matcha jelly can be prepared a few days in advance and stored in the refrigerator until you’re ready to assemble your parfait.
Is there a substitute for Shiratama dango?
If you can’t find Shiratama dango, you can use mochi or even small pieces of store-bought rice cakes as an alternative.
Can I omit the corn flakes?
Yes, you can skip the corn flakes if you prefer a softer texture. You can replace them with crushed nuts or granola for added crunch.
What can I use instead of sweet red bean paste?
You can use fruit preserves, nut butter, or even chocolate sauce if you’re looking for a different flavor profile.
Desserts to Finish
- Green Tea Cheesecake – A creamy twist on classic cheesecake with matcha flavor.
- Mochi Ice Cream – Delightful, chewy mochi filled with ice cream.
- Asian Pear Tart – A refreshing and light dessert using seasonal fruit.
- Matcha Cookies – Soft and chewy cookies with a hint of matcha goodness.
Serve & Enjoy
Now that you’ve created your beautiful Matcha Parfait, it’s time to serve it up! Whether you’re enjoying it alone or sharing it with friends, this dessert is sure to impress. The layers of flavor and texture make every bite a delight. Don’t forget to take a moment to admire your creation before digging in! This Matcha Parfait is more than just a delicious dessert; it’s an experience that brings the joy of cooking and sharing food to the forefront. Enjoy every moment, and savor the delightful flavors!
Matcha Parfait
Ingredients
Equipment
Method
- In a medium saucepan, combine 2 teaspoons of matcha powder, 2 teaspoons of kanten powder, and 1/4 cup of sugar. Slowly whisk in 2 1/2 cups of water until there are no lumps. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring continuously. Once it starts to boil, let it simmer for about 2-3 minutes until the mixture thickens slightly. Remove from heat and pour it into a shallow dish. Allow it to cool at room temperature before refrigerating for at least 2 hours until set.
- In a bowl, combine 1 cup of Shiratamako mochi rice flour with 1/3 cup of water. Mix until it forms a dough. Divide the dough into small balls (about the size of a marble). Bring a pot of water to a boil and cook the dango balls for about 5-7 minutes, or until they float to the surface. Remove and place them in cold water to stop the cooking process. Drain and set aside.
- Once the matcha jelly is set, cut it into bite-sized cubes. In your parfait glasses, start layering the ingredients. Begin with a layer of matcha jelly cubes, followed by a layer of sweet red bean paste, then a layer of Shiratama dango. Top with whipped cream and a sprinkle of corn flakes for crunch. Repeat the layers until you reach the top of the glass.
- If you’re using matcha ice cream, add a scoop on top of your parfait. Finish off with a few fresh fruit pieces and optional cookie crumbles for garnish. Serve immediately or chill for a short while before serving.
Notes
- For a dairy-free option, substitute whipped cream with coconut whipped cream.
- Use agave syrup or maple syrup instead of sugar for a natural sweetener.
- Replace corn flakes with granola for a more wholesome crunch.
