Whispers of Sakura – A Vegetarian Japanese Dessert

Allergens

None

Ingredients

• 1 cup rice flour
• 2 tbsp sugar
• 1/4 tsp salt
• 3/4 cup coconut milk
• 2 tbsp matcha powder
• 1 tsp vanilla extract
• Edible sakura flowers for garnish (optional)

Instructions

1. In a mixing bowl, whisk together rice flour, sugar, and salt until well combined.
2. Gradually add coconut milk to the dry ingredients, stirring continuously until a smooth batter forms.
3. In a separate bowl, mix matcha powder with 2 tbsp of hot water until smooth.
4. Stir the matcha mixture into the rice flour batter along with vanilla extract. Mix well to combine.
5. Preheat a lightly oiled non stick pan over medium heat. Pour about 1/4 cup of batter per pancake onto the pan, and cook until bubbles appear on the surface, then flip and cook until golden brown.
6. Repeat with remaining batter, stacking cooked pancakes on a plate and covering with foil to keep warm.

Chef’s Insight

This delicate dessert is perfect for a peaceful afternoon tea or as part of a Japanese-inspired dinner party.

Notes

Be sure to use high-quality matcha powder for the best flavor.