Matcha Nama Choco Parfait Recipe

Bloom matcha

In a small bowl, whisk the 2 tsp hot water with 2 tablespoons matcha powder until a smooth paste forms; set aside.

Place the chopped white chocolate in a medium heatproof bowl and set aside.

In a small saucepan, bring 180 ml heavy cream to a gentle simmer over medium heat (do not boil). Once it begins to steam and small bubbles form at the edge, remove from heat.

Pour about one third of the hot cream over the chopped white chocolate and let sit 30 seconds to soften. Whisk gently from center outward until smooth. Add the remaining cream and continue whisking until fully emulsified and glossy.

Whisk the bloomed matcha into the ganache until evenly colored. Stir in the cubed butter and a pinch of sea salt until incorporated and silky.

Cover the surface with plastic wrap to prevent skin. Let cool to room temperature, then refrigerate at least 2 hours until thick but still spreadable. For firmer cuttable blocks, chill longer (4 hours).

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes to keep cream cold.

Place 200 ml cold heavy cream, 20 g powdered sugar, 1 tsp sifted matcha, and 1 tsp vanilla extract in the chilled bowl.

Whisk on medium-high speed until soft peaks form. Taste and adjust sweetness if needed. Cover and refrigerate until assembly. Do not overwhip — you want a light, silky cream that will pipe smoothly.

Combine 120 g crushed butter cookies with 40 g melted butter and 1 tsp toasted white sesame seeds (if using) in a bowl. Mix until crumbs are evenly coated and hold together when pressed.

Optionally, bake the crumb mix on a small baking sheet at 160°C (320°F) for 8–10 minutes to toast and set the crumbs for extra crunch. Let cool completely before using.

In a small saucepan, combine 60 ml water and 20 g granulated sugar. Heat gently until the sugar dissolves. Remove from heat and whisk in 1 tsp matcha powder until dissolved and smooth. Strain if necessary to remove lumps. Cool to room temperature.

Select clear parfait glasses or tall serving glasses (makes about 4 servings depending on size). Spoon 1–2 tablespoons matcha syrup into the bottom of each glass to add moisture and color.

Add a layer of the cookie crumb mixture (about 2 tablespoons) into each glass and gently press down to form a compact base.

Pipe or spoon a generous layer (about 2–3 tablespoons) of chilled matcha ganache over the crumbs. Smooth the surface with the back of a spoon.

Add a spoonful (about 2 tablespoons) of sweet azuki on top of the ganache layer.

Pipe a ribbon of matcha whipped cream (about 2–3 tablespoons) over the azuki layer. Repeat layers if your glasses are tall: crumbs, ganache, azuki, whipped cream, leaving room at the top for garnish. Ensure each layer is even and visible through the glass for a parfait look.

Top each parfait with 1–2 small mochi balls, several white chocolate shavings, a light dusting of extra matcha powder (use a small sieve), and a mint leaf if desired.

Serve immediately, or chill for up to 2 hours. If chilled longer the ganache will firm further and whipped cream may soften; bring to cool serving temperature before eating.