Sakura Matcha Frozen Mochi Delights

Allergens

None

Ingredients

• 1 cup gluten
• free mochi flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons matcha green tea powder
• 1 tablespoon dried sakura flowers, crushed
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 2 tablespoons cornstarch
• 2 cups water, for boiling

Instructions

1. In a large bowl, whisk together mochi flour, sugar, salt, and matcha green tea powder until well combined.
2. In a separate bowl, dissolve cornstarch in water and add it to the dry ingredients. Stir well to ensure there are no lumps.
3. Gradually add milk and heavy cream to the mixture, continuing to stir until smooth.
4. Fold in crushed sakura flowers, ensuring they are evenly distributed throughout the batter.
5. Line a 9x5 inch loaf pan with plastic wrap, allowing excess to hang over the sides. Pour the batter into the lined pan and cover with the overlapping plastic wrap.
6. Steam the batter in a double boiler for 20 minutes or until set. Remove from heat and let cool completely.
7. Once cooled, transfer the mochi onto a parchment lined baking sheet and freeze for at least 4 hours or overnight.

Chef’s Insight

The use of gluten-free mochi flour ensures that everyone can enjoy this delectable dessert.

Notes

Be sure to use culinary-grade matcha green tea powder for optimal flavor.