Matcha pop­si­cles

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2 tsp matcha pow­der (see note), plus ex­tra to serve

400ml co­conut milk 200g co­conut yoghurt 100g rice malt syrup, or to taste Scraped seeds of 1 vanilla bean

PUFFED RICE CRUNCH 1½ tbsp rice malt syrup

1½ tbsp melted co­conut oil

10g puffed brown rice

10g toasted co­conut flakes 1 tsp toasted black sesame seeds, plus ex­tra to serve 1 tsp toasted white sesame seeds, plus ex­tra to serve

1 Whisk matcha with half the co­conut milk in a bowl un­til smooth, then whisk in re­main­ing in­gre­di­ents and re­main­ing co­conut milk un­til well com­bined. Fill 12 x 80ml pop­si­cle moulds to 1.5cm be­low the rim and place in freezer un­til they be­gin to firm, about 1-2 hours, then in­sert a pop­si­cle stick into each.

2 For puffed rice crunch, stir rice malt syrup and co­conut oil in a small saucepan un­til melted. Com­bine re­main­ing in­gre­di­ents in a bowl with a pinch of salt, add co­conut oil mix­ture and mix. Spoon into pop­si­cle moulds to fill and freeze, about 1-2 hours. Pop­si­cles will keep frozen for 2 weeks.

3 Dip pop­si­cle moulds in hot wa­ter to re­move pop­si­cles and serve with ex­tra matcha and sesame seeds for dip­ping.

Note:

Matcha, a Ja­panese pow­dered tea, is avail­able from health-food shops and spe­cial­ist tea shops.

Prep time 15 min­utes (plus freez­ing); makes 12 pop­si­cles.

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