Matcha Warabimochi Parfait Recipe

Combine dry ingredients

In a small bowl whisk together the warabi starch and 2 tsp matcha powder until uniform and free of lumps.

Make the starch slurry

In a medium saucepan, combine the starch-matcha mixture, 50 g granulated sugar, a pinch of salt, and 400 ml water. Whisk until completely blended and there are no lumps.

Cook to thicken

Place the saucepan over medium heat and cook, stirring constantly with a heatproof spatula. The mixture will go from cloudy to clear and then thicken into a glossy, translucent paste. This takes about 6–8 minutes. Scrape the bottom and sides to prevent sticking.

Simmer briefly

Once thick and glossy and the starch flavor is cooked out, lower heat and simmer for 30–60 seconds while stirring, then remove from heat.

Shock and set

Quickly pour the hot warabimochi into a shallow rectangular dish (about 20 x 15 cm) lightly wetted with cold water to prevent sticking, smoothing the top. Pour 100 ml cold water over the surface to cool and prevent skin forming. Let cool at room temperature for 10–15 minutes, then refrigerate until fully set, about 1 hour.

Cut into cubes

Once set and firm, lift from the dish (use a spatula), drain off excess water, and dust lightly with kinako to prevent sticking. Cut into bite-size cubes approximately 1.5 cm. Keep chilled until assembly.

Whisk 1 tsp matcha powder with 60 ml hot water in a small bowl until smooth and free of lumps. Add 25 g sugar and stir until dissolved. Cool to room temperature. Taste and adjust sweetness.

Prepare whipped cream

Chill a mixing bowl and beaters in the refrigerator for 10 minutes. Combine 200 ml cold heavy cream with 10 g sugar and 30 g mascarpone (if using) in the chilled bowl. Whip on medium-high speed until soft peaks form. Do not overbeat; you want a light, pipeable cream.

Portion anko

Spoon the 150 g anko into a small bowl and, if desired, loosen slightly with a tablespoon of warm water to make it easier to spoon into parfaits while keeping it thick.

If using cornflakes, lightly crush them with your hands or a rolling pin. If using sesame seeds, toast them in a dry pan over medium heat for 1–2 minutes until fragrant. Set aside to cool.

Mix 2 tsp kinako with a pinch of extra sugar if you prefer a sweeter dusting. Place extra matcha powder in a small fine mesh sieve for dusting at the end.

Prepare four parfait glasses (about 300–350 ml capacity) or 2 larger glasses. Add a thin layer (about 1–2 tbsp) of crushed crunch (toasted seeds or crushed cornflakes) to the bottom of each glass to create texture.

Spoon 1–1.5 tbsp anko on top of the crunch layer in each glass, smoothing gently.

Add a layer of whipped cream (about 2–3 tbsp) over the anko, using a spoon or piping bag for a neat layer.

Place a generous spoonful (about 6–8 cubes) of chilled matcha warabimochi on top of the cream layer in each glass. Drizzle about 1 tbsp of matcha syrup over the warabimochi in each parfait to infuse flavor.

Add another small dollop (1–2 tbsp) of whipped cream on top of the warabimochi to help hold garnishes.

Finish by dusting the top lightly with kinako and a fine dusting of extra matcha powder through the sieve. Drizzle a few drops (about 5 ml) of sweetened condensed milk if desired for added richness.

Garnish each parfait with a small sprig of fresh mint and a sprinkle of remaining toasted seeds or crunch.

Serve immediately, or keep chilled up to 1–2 hours. Warabimochi is best eaten cold the same day it is made.