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Matcha Parfait (Vegan)

Vegan / Vegetarian

Matcha Parfait (Vegan)
Matcha Parfait (Vegan)


This classic Japanese style parfait was based on my experience of having one at an everyday mundane 7/11 in Japan. To be honest I don’t really eat or like dessert at all although what amazed me when trying this style of parfait was its crazy textures and lack of being overly sweet. I choose to work with matcha as a theme for this recipe as not only do I love matcha but its health benefits are tremendous…With all that this is my recreation of Matcha Parfait…


Matcha Frozen Yogurt:

  1. Let’s start off by making the frozen yogurt, this will take around 3 hours to set so best to do this in advance…In a bowl or food processor add 400g soy yogurt, 1 tsp yuzu or 1/2 lemon zest, 50g honey and 2-3 tbsp matcha powder. Mix well until smooth and adjust the sweetness by adding more honey if needed. When ready place into a plastic container and smooth out. Place in the freezer for 3 hours to set.

Matcha Jelly Cubes:

2. Whilst the Yogurt is freezing away let’s make the matcha jelly. The jelly is set with agar agar, however, if you cannot find agar then veg gel would work also. Place 225ml of water and 50g of white sugar into a pan and bring up to a boil. When the sugar dissolves add 1.5g of agar agar and 2 tbsps of matcha powder and turn the heat down to low. Use a whisk to combine everything together and simmer for 2 minutes whilst constantly whisking. When ready pour the mix into a flat plastic container and place to one side to cool. When cool store in the refrigerator for 2-3 hours to set.

3. When the jelly is completely set remove from the fridge and carefully flip out onto a cutting board. Cut the jelly into equal sized cubes then place the cubes into a bowl and place to one side

Anko (Red Beans):

4. Anko is super simple to cook the only two ingredients needed is the anko beans and sugar. Begin by adding 125g of the beans to a pot of water. Place onto a high heat and bring the beans up to a boil. When boiling cook for 2 minutes then when ready drain the beans from the water. This process is to remove the initial bitter taste the anko beans have. When drained add the beans to a fresh pot of water and cook on a low simmer with a lid for 1 hour 45 minutes.
5. To check to see if the anko is ready, taste to see if they have become soft. When ready drain from the water and add to a pot again with 140g of white sugar (I know it may seem a lot of sugar at first). Cook the anko on a low heat until the sugar starts to turn to liquid. Continue to cook and reduce until the consistency becomes thicker and the beans become rich and darker in colour. When ready place into a container and leave to cool.
Mochi Balls:

6. Now let’s move onto the mochi, in a large mixing bowl add 125g of glutinous rice flour, 120g soft tofu and 40g of white sugar. Mix. the ingredients with chopsticks or a spatula until a crumbly flour is formed. Now slowly add 10ml of water and start to kneed by hand until a smooth ball of dough is made.

7. Next step is to begin to shape the mochi dough into small balls of mochi. The size is completely up to you, however, I went with them being approximately 22-24g each. When the mochi is shaped place a pan of water onto a high heat and bring up to a boil.

8. Now to cook the mochi, add all of the balls to the boiling water then turn the heat down to a simmer. Simmer the mochi for 5 minutes, the mochi will rise to the top of the water when they are nearly ready. When they have risen, cook for a further 2 minutes then chill by adding the mochi to a bowl of ice cold water. When cool remove from the water and place to one side.

Matcha Sauce:

9. The last component to make is the matcha sauce, this part of the desert is really to give the dish a little more richness. In a pan add 200ml water and 100g of white sugar then place onto a simmer until all of the sugar dissolves. Next add 3 tbsp of matcha powder and whisk and reduce until slightly thicker. When the consistency can just about coat the back of a spoon turn off the heat then slowly add 50ml of almond milk whilst constantly whisking. This is really just to balance out the sauce as only matcha, sugar and water can be slightly sharp. When ready allow to cool to one side.

10. Now all of the components are ready and we are good to go. As for plating this one its completely up to you. Traditionally this type of desert is served in a tall desert type of glass but hence the cover photo I don’t have one…Place some of the matcha sauce into the bottom first then add some cornflakes, mochi balls, matcha jelly, a spoon of anko and a big scoop of frozen yogurt. Drizzle some more matcha sauce over the top and devour. Hope you like this unique but delicious Japanese desert alternative!

Additional notes

For this recipe I went with matcha as a theme, incorporating it into different components in the desert. Instead of matcha, you can also use mango, coconut, citrus or even sesame. There are numerous ways to flip this recipe by adding a biscuit element, creams, ice cream etc…I guess the main idea with this one is relaxed flavours and a range of different textures. Have fun and I hope you like this recipe!


To serve 4
Mochi Balls:
125g glutinous rice flour
120g silken tofu
40g sugar
10ml warm water
Matcha Jelly Cubes:
2 tbsp matcha powder
225ml water
1.5g agar agar
50g white sugar
Anko (red beans):
125g red beans
140g white sugar
Matcha Frozen Yogurt:
400ml soy yogurt
2-3 tbsp matcha powder
1 tsp yuzu or lemon (optional)
50g honey
Matcha Sauce:
200ml water
100g white sugar
3 tbsp matcha powder
50ml almond milk