Matcha Parfait

This Matcha Parfait is a stunning dessert! Layers of creamy matcha jelly and sweet red bean paste topped with crunchy corn flakes make it a must-try.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dessert

Cuisine: Japanese

For the Matcha Jelly:

For the Dango:

For the Parfait Assembly:

Preparation Steps:

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.