Matcha Kanten and Strawberry Parfait



Matcha kanten- 2 teaspoon matcha, try Maeda-En culinary or Maeda-en universal- 1 tablespoon water- 450 ml water (or follow the packet instruction)- 50 gram sugar- 5 gram (2 teaspoon) agar-agar/kanten powder, try Now Food agar powderParfait- fresh strawberries- vanilla ice cream


Matcha kanten1. In a small bowl, stir together the 2 teaspoon of matcha with 1 tablespoon of water to make a smooth paste. Set aside.2. Boil together water, sugar, and kanten powder until rolling boil, stir frequently until all the sugar is completely dissolved.3. Turn off the heat, then add the matcha paste into the pot and stir until well mixed. Pour the mixture into a baking pan to set. I use an 8 inch x 8 inch square baking pan as my mold.4. Once it sets, transfer to the fridge to chill for 2 hours. Cut into small cubes.To serve1. Wash and drain the strawberries, then slice each into 4 to 5 slices.2. Scoop some vanilla ice cream to a serving bowl, top with slices of fresh strawberries and matcha kanten cubes. Serve immediately.

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