Matcha Shaved Ice with Homemade Anko

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! 

Enjoy this refreshing treat all summer long. Have fun with the toppings!

INGREDIENTS

For the red bean paste:

  • 1/4 cup Azuki beans (Japanese red beans), soaked overnight
  • Water
  • 1 tablespoon rice malt syrup

Toppings:

METHOD

  1. Make the red bean paste. Drain and rinse your soaked beans.
  2. Place washed beans in a pot and add in 1 cup of water. Bring to a boil. Drain the water.
  3. 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.
  4. Add in the rice malt syrup and stir.
  5. Remove beans from heat and let it cool.
  6. Make your Matcha sauce. In a bowl, whisk Organic Burst Matcha with coconut milk and rice malt syrup. Set aside.
  7. 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.
  8. 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.

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