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