Matcha Warabimochi Parfait Recipe

Prepare Matcha Slurry

In a small bowl, sift 8 g matcha powder to remove lumps. Reserve about 2 tablespoons of the 400 ml water and whisk the matcha into that reserved water until smooth, forming a matcha slurry.

In a medium saucepan, combine 60 g warabi starch, 50 g granulated sugar and the remaining water (about 398 ml less the reserved amount) and whisk until smooth with no lumps. Stir in the matcha slurry until fully incorporated and the mixture is uniform in color.

Place the saucepan over medium-low heat and cook, stirring constantly with a silicone spatula. The mixture will first become cloudy, then thicken and become translucent. This takes about 6–8 minutes. Keep stirring and scraping the bottom to prevent sticking. When it reaches a thick, jelly-like consistency and pulls away from the sides, remove from heat.

Transfer the hot warabimochi gel to a shallow container (an 18x18 cm dish or similar) and spread it evenly about 1–1.5 cm thick. Let cool to room temperature, then cover and refrigerate at least 1 hour to fully set (can chill up to 4 hours).

Once set, cut the warabimochi into bite-size cubes (about 2 cm). Keep refrigerated until assembling.

If using thick anko, transfer 200 g to a small bowl. If too stiff for piping or layering, thin with up to 30 ml water and stir until spreadable but not runny. Taste and adjust sweetness if desired.

Set aside at room temperature until assembly. Refrigerate if not using within an hour.

In a small saucepan, combine 40 ml hot water and 4 g matcha powder. Whisk until smooth and no lumps remain. Add 25 g granulated sugar and stir over low heat until sugar dissolves and the mixture is glossy. Remove from heat and let cool to room temperature. Keep some (about 1–2 tbsp) warm if you prefer a warm drizzle when serving.

If using Greek yogurt and you prefer a looser texture, whisk 350 g yogurt with 30 ml milk until smooth. Alternatively, lightly whip 350 g cream with 15–25 g sugar until soft peaks form for a creamier parfait layer.

Prepare the crunch: crush 80 g graham crackers or break kinako biscotti into coarse crumbs. Toast briefly in a dry skillet for 1–2 minutes to enhance flavor if desired. Cool.

Slice 120 g fresh fruit (strawberries or seasonal fruit). Set aside.

Prepare 4 parfait glasses (about 300–350 ml capacity). If you like a chilled glass, place glasses in the fridge for 10–15 minutes or hold them chilled.

Layer 1 (base): Spoon about 2 tablespoons of prepared yogurt or whipped cream into the bottom of each glass.

Layer 2: Add 1–2 tablespoons of crushed crackers or biscotti for crunch.

Layer 3: Add 1–2 tablespoons of anko (sweet red bean paste) on top of the crunch layer.

Layer 4: Add a few cubes (4–6) of chilled matcha warabimochi into each glass, arranging them attractively.

Layer 5: Spoon more yogurt or whipped cream to partially cover the warabimochi (about 2–3 tablespoons).

Repeat layering if your glass height allows: another small sprinkle of crunch, another dab of anko, and additional warabimochi cubes so each glass has 6–10 cubes total depending on size.

Top: Finish each parfait with sliced fresh fruit, a dusting of 1/4 tsp matcha powder, a sprinkle of toasted kinako (about 2–3 g), and a pinch of black sesame seeds if using.

Drizzle 1 tablespoon (about 15 ml) of matcha syrup over the top of each parfait. Optionally serve extra kuromitsu or extra matcha syrup on the side.

Serve immediately, or refrigerate assembled parfaits for up to 1 hour before serving (warabimochi is best enjoyed chilled but fresh).