Matcha Shiratama Parfait Recipe

Mix dough

Place 1 cup shiratamako in a medium bowl. If using, stir 1 tsp granulated sugar into the flour. Add 4–5 tablespoons warm water gradually, mixing with chopsticks or a rubber spatula until the mixture holds together but is slightly crumbly; then knead gently in the bowl until smooth and pliable. The final texture should be soft and slightly sticky but not wet; add water 1/2 tbs at a time if needed.

Shape dumplings

Pinch off small pieces about 12–16 grams each (you should get ~12–16 dumplings from 1 cup flour). Roll each between your palms into smooth balls, then flatten slightly if preferred. Keep shaped dumplings covered with a damp towel to prevent drying while you prepare to cook.

Cook dumplings

Bring a medium pot of water to a rolling boil. Add shiratama dumplings in batches so they have room. Stir gently to prevent sticking. When dumplings float, continue boiling 1 minute more (for small dumplings) or 1.5–2 minutes for larger ones. Remove with a slotted spoon and immediately transfer to a bowl of ice water to stop cooking and firm the texture.

Finish dumplings

Once cooled (about 3 minutes), drain on a sieve. If you like, toss briefly with a little kinako to prevent sticking (reserve kinako for garnish) or keep plain until assembly.

Prepare matcha

Sift 1 tsp matcha into a small bowl to remove clumps, then mix with 1 tablespoon of the heavy cream to make a smooth paste. This prevents streaks and ensures even color.

Whip cream

Chill a mixing bowl and beaters for best results. Pour remaining heavy cream (approx. 15 tbs) into the bowl, add 2 tbs powdered sugar and 1/2 tsp vanilla. Begin whipping on medium speed until soft peaks form, then add the matcha-cream paste and continue whipping to medium-stiff peaks. Taste and adjust sweetness if desired. Keep chilled until assembly.

Bloom agar

In a small saucepan, whisk together 1 cup water and 1 tsp agar-agar powder and 2 tbs sugar. Let sit 5 minutes to hydrate the agar.

Dissolve and flavor

Place saucepan over medium heat and bring to a gentle simmer while whisking constantly until agar and sugar fully dissolve (about 2–3 minutes). Remove from heat and whisk in 1 tsp sifted matcha until smooth and lump-free.

Set jelly

Pour matcha liquid into a shallow container or small molds to a depth of about 1/2–3/4 inch. Let cool to room temperature, then refrigerate until fully set, about 30–45 minutes. Once set, cut into small cubes (~1/2-inch) for the parfait.

If using store-bought anko, loosen with a spoon or microwave for 10–15 seconds if very firm. If making from canned/boiled azuki, ensure it’s thick but scoopable. Measure 1 cup for assembly. Optionally sweeten or loosen with a little water if too firm.

Prepare serving glasses

Choose 2 large parfait glasses or serving bowls. Chill briefly if desired.

Layer 1 — base

Spoon about 2–3 tbs of anko into the bottom of each glass as the first layer (approximately 3–4 tbs per glass).

Layer 2 — matcha jelly

Distribute the matcha jelly cubes evenly over the anko layer (about 3–4 tbs worth per glass).

Layer 3 — shiratama

Arrange 4–6 cooled shiratama dumplings in each glass on top of the jelly layer, depending on size and glass height.

Layer 4 — ice cream

Add 1 scoop of vanilla ice cream to each glass (reserve remaining scoop for a second serving or place both scoops if using a single large glass). Place scoop gently so it sits atop the shiratama.

Layer 5 — matcha cream

Pipe or spoon a generous dollop (about 3–4 tbs) of matcha whipped cream beside the ice cream and dumplings.

Finish & garnish

Add a small spoonful of anko on top or to the side, sprinkle toasted kinako or 1/2 tsp toasted sesame if using, dust lightly with 1/8–1/4 tsp matcha powder, scatter a few roasted black sesame seeds, and tuck a mint leaf for color. Serve immediately with a long spoon.

Notes on timing

Make matcha jelly and shiratama ahead: jelly can be made 1–2 days ahead and refrigerated; cooked shiratama are best used same day (store in fridge in a little water for a few hours). Whipped cream is best made just before assembly but can be kept chilled for a few hours.