Black Sesame Warabimochi Parfait Recipe

Bloom gelatin

Sprinkle the powdered gelatin over 2 tablespoons cold water in a small bowl and let bloom for 5 minutes.

Heat dairy and sesame

In a small saucepan over medium-low heat, combine 2 cups whole milk, 1 cup heavy cream, and 1 tablespoon granulated sugar. Whisk until warm (do not boil). Whisk in 3 tablespoons black sesame paste until fully incorporated and smooth. Add 1/8 teaspoon fine sea salt.

Add gelatin and finish

Remove saucepan from heat. Stir in the bloomed gelatin until dissolved, then stir in 1/2 teaspoon vanilla extract. Pass the mixture through a fine mesh sieve into a clean bowl to remove any sesame solids for a silky pudding.

Chill pudding

Pour the strained pudding mixture into small serving portions or a shallow container. Cover and refrigerate at least 2 hours (or until set).

Combine starch and liquids

In a small saucepan or heatproof bowl, whisk 3/4 tablespoon warabi starch with 1/2 cup water until fully dissolved and no lumps remain. Add 1 tablespoon brown sugar and whisk until dissolved.

Cook to gel

Cook over low-medium heat, stirring constantly with a silicone spatula. The mixture will thicken and become translucent and elastic in about 4–6 minutes. Continue stirring until it turns into a glossy, slightly sticky gel.

Cool and cut

Transfer the cooked warabimochi onto a lightly oiled tray or a bowl dusted with a little kinako. Let cool to room temperature, then refrigerate for 15–20 minutes to firm slightly. Cut into 1/2-inch cubes and dust lightly with kinako if using.

Combine 1/4 cup dark brown sugar and 2 tablespoons water in a small saucepan. Bring to a gentle simmer over low heat, stirring until sugar dissolves. Simmer 1–2 minutes to slightly thicken. Remove from heat and let cool. Keep 2 tablespoons reserved for drizzling on the parfait.

Prepare cups

Have 4 parfait glasses or tall dessert cups ready. Place 2 tablespoons corn flakes in the bottom of each glass to provide crunch (reserve remaining for layering or topping).

Layer pudding

Spoon or pipe 2–3 tablespoons of chilled black sesame pudding over the corn flakes in each glass.

Add red bean and warabimochi

Add 2 tablespoons sweetened red bean paste evenly into each glass, followed by 4–6 warabimochi cubes per glass (about 2–3 tablespoons worth).

Add ice cream and soft serve

Spoon 1/4 cup black sesame ice cream into each glass. Top with a generous swirl (about 1/2 cup) of vanilla soft serve or soft-serve-style vanilla ice cream so the parfait has height.

Crunch and syrup

Scatter an additional tablespoon of corn flakes on top of the soft serve for texture. Drizzle about 1/2 tablespoon brown sugar syrup over each parfait (use reserved 2 tablespoons across 4 servings).

Finish with whipped cream and garnish

Pipe or spoon about 2 tablespoons sweetened whipped cream on each parfait. Sprinkle toasted black sesame seeds (about 1/4 teaspoon each) and place a small sprig of mint if desired. Serve immediately with a spoon.