Moonlit Matcha Mochi
Explore our mouth-watering Japanese dessert recipe featuring matcha and coconut cream on a bed of soft mochi, garnished with beautiful edible flowers.
Allergens
None
Ingredients
- 1. 8 oz gluten
- free mochi cake, sliced into 1/2 inch rounds 2. 4 tbsp ceremonial grade matcha powder 3. 6 tbsp coconut cream 4. 1 cup unsweetened almond milk 5. 1/4 cup agave nectar 6. 1 tsp vanilla extract 7. Pinch of sea salt 8. Edible flowers, for garnish 9. Mint leaves, for garnish
Instructions
- In a saucepan over medium heat, combine almond milk, agave nectar, and a pinch of sea salt. Bring to a gentle simmer.
- Remove from heat and whisk in matcha powder until smooth and well incorporated. Let the mixture cool for 5 minutes.
- Stir in coconut cream and vanilla extract. Refrigerate for at least an hour or until chilled.
- To assemble, place a mochi round on each plate. Drizzle with chilled matcha cream sauce.
- Garnish with edible flowers and mint leaves, allowing the colors to pop against the dark mochi.
Chef’s Insight
This dessert can be enjoyed hot or cold, depending on personal preference.
Notes
The chilled matcha cream sauce can be used as a base for mocktails.