Sumptuous Japanese Matcha Mochi Floats

Allergens

None

Ingredients

• 1 cup gluten
• free sweet rice flour
• 2 tablespoons matcha powder
• 1/4 teaspoon sea salt
• 3/4 cup water
• 1 pint high
• quality Japanese matcha ice cream
• 1 cup kinako crumble (kinako, brown sugar, and melted butter)

Instructions

1. In a large bowl, whisk together the gluten free sweet rice flour, matcha powder, and sea salt. Gradually add water and mix until a soft dough forms. Knead gently for 5 minutes until smooth.
2. Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour.
3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. Divide the kinako crumble ingredients evenly among small bowls and mix well. Set aside.
5. On a lightly floured surface, roll out the mochi dough to 1/8 inch thickness. Cut into 2 inch squares and place on the prepared baking sheet.
6. Bake for 10 12 minutes or until the mochi squares are golden brown. Remove from oven and let cool completely.
7. To assemble, place one mochi square in a parfait glass, scoop a generous dollop of matcha ice cream on top, followed by another mocha square. Repeat layering until glasses are full.
8. Generously sprinkle the kinako crumble over each float before serving.

Chef’s Insight

The harmony of flavors and textures in these floats is simply enchanting. Each bite transports you to the serene beauty of a traditional Japanese tea house.

Notes

Make sure to use high-quality Japanese matcha for a true taste of Japan in this delightful dessert.