Japanese desserts, or wagashi, are cherished for their delicate flavors, textures, and cultural significance. Among the most beloved sweets are Yokan, Warabimochi, and Dangomochi, which can be found in Japanese sweet shops across the country. These traditional treats are often enjoyed on their own or paired with hot green tea, but they have also found their way into modern dessert presentations, including parfaits, ice cream, and shaved ice, offering a touch of Japan’s rich culinary heritage.
As the world of Japanese sweets evolves, these desserts are reimagined in contemporary styles while retaining their cultural roots. For matcha enthusiasts, incorporating matcha into these classic recipes can offer an exciting twist, adding both flavor and visual appeal. Here, we explore how to prepare these iconic sweets with matcha powder as a key ingredient.
1. Matcha Yokan (羊羹)
Yokan is a traditional Japanese jelly made from sweet red bean paste, often served in rectangular sticks. Its deep red-brown color comes from the use of red beans, and it is typically paired with hot green tea during Japanese tea ceremonies. The dessert is believed to have originated in China and was adapted in Japan during the Kamakura period. Over time, the use of gelatin from animals was replaced with plant-based alternatives, leading to the creation of the Yokan we know today.
This recipe incorporates matcha powder for a modern twist on the classic red bean jelly.
Ingredients
– 225g smooth red bean paste (anko)
– 70g white sugar
– 180ml water
– 5g matcha powder
– 2g kanten powder (agar-agar)
– 20g brown sugar
Instructions
1. In a pot, combine the red bean paste and white sugar. Heat over medium, stirring continuously to prevent burning.
2. Once the mixture begins to thicken, test its consistency by dragging a spatula through the center. If the mixture leaves a clear trail, it is ready.
3. Pour the mixture into a tray and set it aside to cool.
4. In another pot, mix the water, matcha powder, and kanten powder. Bring to a boil, then reduce to a low heat and cook for an additional two minutes.
5. Add the brown sugar to the matcha mixture, stirring until it dissolves. Bring it back to a boil, then simmer for another two minutes.
6. Pour the matcha mixture into the tray with the red bean paste and refrigerate for about 30 minutes to set.
7. Once set, remove from the tray and cut into pieces. Optional: top with candied red beans for added flavor.
Yokan is not only a delicious dessert but also a practical one—it has a long shelf life of up to 5 years and can be stored at room temperature, making it an excellent emergency food option.
2. Green Tea Warabimochi (わらび餅)
Warabimochi is a chewy, gelatinous dessert made from warabi (bracken) starch, often enjoyed in summer with kinako (roasted soybean powder) or kuromitsu (black sugar syrup). This sweet treat is a popular topping for parfaits and ice creams, and with the addition of matcha powder, it becomes a delightful fusion of traditional and contemporary flavors.
Ingredients
– 100g green tea warabimochi flour
– 50g sugar
– 1 tsp matcha powder
– 500ml water
– Kinako or kuromitsu syrup (optional)
Instructions
1. In a mixing bowl, combine the warabimochi flour, sugar, matcha powder, and water. Mix until smooth.
2. Place the bowl over a pot of boiling water, creating a double boiler. Stir continuously until the mixture thickens and becomes clear.
3. Once thickened, pour the mixture into a container dusted with bean powder. Allow it to cool in a bowl of ice for about 20 minutes to set.
4. After setting, remove the warabimochi from the container and cut it into pieces.
5. Serve with kinako powder or drizzle with kuromitsu syrup for a traditional touch, or enjoy as a topping on parfaits and ice cream.
This dessert’s chewy, refreshing texture combined with the earthy flavor of matcha makes it an ideal summer treat.
3. Matcha Dango Mochi (団子餅)
Dango are skewered rice dumplings typically served on a stick, either grilled or boiled, and covered in a variety of sauces, including sweet soy, miso, or matcha. This iconic Japanese sweet can be enhanced with matcha powder, adding a vibrant color and a distinct flavor profile to the traditional dumplings.
Ingredients
– 100g glutinous rice flour (mochi flour)
– 100g rice flour
– 2 tsp sugar
– ⅔ cup water
– Green tea powder (for flavoring)
– Mitarashi sauce or other toppings (optional)
Instructions
1. In a bowl, mix the glutinous rice flour, rice flour, and sugar. Gradually add the water, kneading until the dough becomes smooth and pliable.
2. Divide the dough into small portions and shape them into round balls of the desired size.
3. Bring a pot of water to a boil and gently drop the dango balls into the water. Boil for about 1 minute, or until the dumplings float to the surface.
4. Once cooked, transfer the dango to a bowl of ice water to cool.
5. After draining, skewer the dango onto sticks and grill for about 4 minutes until slightly charred.
6. For the topping, mix 5 tbsp sugar, 1 tbsp soy sauce, 1 tbsp mirin, 5 tbsp water, and 1 tbsp cornstarch. Simmer until the mixture thickens and coats the dango nicely.
7. Alternatively, serve with matcha ice cream for a refreshing, modern twist.
Matcha adds a rich, earthy flavor to the chewy dango and pairs beautifully with sweet or savory sauces, making it a versatile dessert that can be customized to suit any preference.
Conclusion
Incorporating matcha powder into traditional Japanese sweets like Yokan, Warabimochi, and Dango Mochi offers an exciting way to modernize these timeless desserts while enhancing their flavor profile. Whether served as standalone treats or as toppings for parfaits and ice cream, these matcha-infused desserts provide a delightful fusion of the old and new, offering a fresh take on Japan’s beloved wagashi.
Sources:
http://kyotofoodie.com/kyoto-cafe-jouvencelle-gion/
https://www.flickr.com/photos/bananagranola/2529983071
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