Recipes / Matcha Kuchinta

Matcha Kuchinta

By: Rezel Kealoha

This Matcha Kuchinta by Rezel Kealoha marries traditional Japanese flavors with a very traditional Filipino Kakanin recipe. It's all stemaed togetehr for a super bouncy and beautiful treat.

Matcha Kuchinta

SERVINGS: 24

TIME: 0 hrs, 30min

CATEGORY: Desserts

INGREDIENTS

• 1 Tbsp Aiya Culinary Grade Matcha
• ½ cup sugar
• ½ cup regular rice flour
• ½ cup glutinous rice flour
• 1⅓ cup water
• 2 Tbsp lye water
Granishes
• ¼ cup anko
• ¼ cup roasted black sesame seeds

DIRECTIONS

1. First start with mixing together all the dry ingredients. Both the rice flours, sugar and Aiya Culinary Grade Matcha. Using a whisk mix together until there are no lumps.
2. Then add the water and mix until there are no lumps and then the lye water. Mix again. Strain the mixture through a sieve. A handy trick is to put the sieve over a pitcher so that it’s easier to pour into the molds.
3. Fill your steamer with water and top with a steamer basket. Arrange your silicon molds in the steamer basket and pour in the mixture leaving some space at the top. Don't overfill.
4. Steam the Matcha Kuchinta for 20 minutes.
5. Repeat with the next batch of molds.
6. Cool to room temperature leaving the Matcha Kuchinta in the molds.
7. With the Matcha Kuchinta still in the molds transfer to the freezer. Leave to get hard for 1 hour or even overnight to a few days.
8. To serve take out of molds and place on a platter with the Anko paste and black sesame seeds on the side.

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Rezel Kealoha

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To learn more about the Matcha used in this recipe, click on one of the product links below.