A healthier twist to a traditional Japanese dessert that you can enjoy without getting bloated or a blood sugar spike due to its awesome L-theanin content!
- Organic Burst matcha makes you feel naturally energised and focused without any jitters whilst helping your body burn fat at the same time. Total win!
- Keep those naughty cravings at bay with the healthy fats from coconut milk.
- Enjoy this refreshing treat all summer long. Have fun with the toppings!
INGREDIENTS
- 1 teaspoon Organic Burst Matcha
- 1 tablespoon rice malt syrup
- 1/4 cup coconut milk
- Ice cubes
For the red bean paste:
- 1/4 cup Azuki beans (Japanese red beans), soaked overnight
- Water
- 1 tablespoon rice malt syrup
Toppings:
- Organic Burst Matcha Coconut Ice Cream
- Mochi
- Strawberry slices
METHOD
- Make the red bean paste. Drain and rinse your soaked beans.
- Place washed beans in a pot and add in 1 cup of water. Bring to a boil.
- Once boiled, remove from heat and drain the water.
- Place azuki beans back in the pot, add another cup of water. Bring to a boil then reduce to simmer. Keep on adding water until the beans are soft. Approximately 1 hour.
- Add in the rice malt syrup and stir.
- Remove beans from heat and let it cool.
- Make your Matcha sauce. In a bowl, whisk Organic Burst Matcha with coconut milk and rice malt syrup. Set aside.
- Shave your ice. If using a shaved ice machine, run your ice cubes through the machine. Otherwise, place your ice cubes in a high-speed blender and blend. Transfer ice to a bowl.
- Pour Matcha sauce over the shaved ice. Add red bean paste, sliced strawberries and mochi. Put a scoop of Organic Burst Matcha coconut ice cream on top.
