Matcha Mochi Parfait Recipe

Combine dry ingredients

In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 3 tbs granulated sugar and 1 tsp matcha powder until evenly combined.

Add water and mix

Gradually add 3/4 cup water while stirring until a smooth batter/dough forms. The mixture should be thick but spoonable; adjust with a tablespoon more water if too dry.

Steam or microwave

Microwave method: cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave on high for 1 minute. Stir vigorously with a wet spatula, re-cover and microwave another 45–60 seconds until the dough becomes translucent and slightly glossy. OR Steam method: spoon into a small heatproof dish and steam over simmering water for 12–15 minutes, until the dough is translucent.

Cool and shape

Allow the mochi to cool slightly (5–10 minutes) until safe to handle but still warm. Dust a clean surface with 2 tbs cornstarch or potato starch. Transfer mochi onto the dusted surface, dust your hands, pinch off small pieces and roll into 12 small balls (about 1-inch each). Keep rolled mochi dusted so they don't stick.

Bloom matcha

Sift 2 tsp matcha powder into a small bowl to remove lumps. Add 1–2 tbs of the warm milk and whisk into a smooth paste.

Heat milk and cream

In a saucepan, combine 1 cup whole milk and 1 cup heavy cream with 1 tbs sugar. Warm over medium heat until just steaming and edges simmering; do not boil.

Temper egg yolks

In a separate bowl whisk 3 egg yolks with 2 tsp cornstarch until smooth. Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mix back into the saucepan with the remaining milk blend.

Cook custard

Cook the mixture over low heat, whisking constantly, until it thickens enough to coat the back of a spoon (about 4–6 minutes). Remove from heat and whisk in the sifted matcha paste and 1 tsp vanilla extract until fully combined and smooth. Taste and add a little extra sugar if desired. Transfer to a bowl, cover with plastic wrap pressed to the surface to prevent a skin, and chill until cool (30–45 minutes).

If using storebought anko, briefly loosen it with a spoon. If homemade, ensure it is thick but spoonable. Portion out 3 tbs per parfait. Keep chilled until assembly.

Prepare crumbs and nuts

Lightly crush graham crackers or digestive biscuits to make 1 tbs crumbs and toast sliced almonds in a dry pan over medium heat until fragrant (about 2 minutes). Let cool.

Whip cream

Whip a small amount of cream (or use prepared) lightly sweetened to soft peaks; measure about 3 tbs per parfait.

Assemble parfait

For each serving (makes 4): In a clear parfait glass or small jar, start with 1 tbs crumbs. Spoon in about 3–4 tbs (or 1/4 cup) chilled matcha custard. Add 3 tbs sweet red bean. Nestle 3 small mochi balls on top or to the side. Add a dollop (about 3 tbs) of whipped cream. Sprinkle toasted almonds, dust 1/8 tsp matcha over the whipped cream, and add optional candied yuzu or fruit on top. Repeat layers if you prefer taller parfaits, maintaining proportion.

Serve

Serve immediately for best texture (mochi soft and custard chilled). Leftover mochi can be stored in an airtight container dusted with starch in the refrigerator for up to 2 days; custard keeps up to 3 days.