A Kyoto-Inspired Matcha Parfait

While matcha (and hōjicha) parfaits have only recently become popular worldwide, they’ve been a staple in Japan for years. Think of it as a Japanese-style layered sundae, inspired by Kyoto’s summer desserts.

I remember my grandma making kanten jelly on hot, humid Japanese summer days, and we’d build these little desserts together — a slightly more traditional version called anmitsu, usually topped with canned fruit.

This version looks a little less retro than the ones she’d make for us — topped with mochi, homemade red bean paste, and matcha jelly. I used vanilla ice cream this time, but it’s even more delicious with matcha, hōjicha, or black sesame. Layer it further with wafer sticks, fresh fruit, or whatever else your heart desires.

Perfect for long, hot summer days; a small ritual for a slow afternoon or a simple dessert.

Recipe and Ingredients 

Ice Cream - Vanilla, matcha, or black sesame

Red Bean Paste - Homemade or store-bought (canned red bean paste is available at Japanese grocers)

Matcha Jelly:

• 4 tbsp caster sugar 
• 450-500ml water 
• 4g agar agar or gelatin powder 
• 2 tsp. Slow Article Okumidori matcha

Matcha Mochi:

• 100g glutinous rice flour
• 80-100ml water 
• 1-2 tsp Slow Article Okumidori matcha 

Method

Matcha Jelly:

1. Prepare several hours or a night before serving.
2. Add water and agar agar to a saucepan. Whisk and bring to a boil. Reduce to a simmer, whisking to make sure the agar agar is fully dissolved.
3. Sift in the matcha and add sugar. Whisk until completely dissolved.
4. Lightly run a square or rectangular heatproof container under water so the jelly won’t stick. Shake off excess water, then pour in the matcha mixture. Skim off any bubbles and allow to cool until it begins to set. Once set, cut into bite-size cubes and set aside.

Matcha Mochi:

1. Place glutinous rice flour in a bowl. Gradually add water, kneading until smooth, slightly firm, and not sticky.
2. Pinch off small pieces of dough and roll into balls. 

3. Boil a pot of water, gently drop the mochi in. When they float, cook for 1 more minute. Transfer to cold water using a slotted spoon.

Assembling the Parfait:

Layer ice cream, red bean paste, matcha jelly, and mochi in any order. Add fresh fruits, wafers, or other toppings as desired.