Matcha Kuchinta
This Matcha Kuchinta recipe marries traditional Japanese flavors with a very traditional Filipino Kakanin made with Matcha, rice flour and lye water. It’s all steamed together for a super bouncy snack.
Servings: 24 Servings
Equipment
- Steamer
- 12 Silicon Molds
Ingredients
- 1 Tablespoon Aiya Matcha
- ½ Cup Regular Rice Flour
- ½ Cup Glutinous Rice Flour
- ½ Cup Sugar
- 1 ⅓ Cup Water
- 2 Teaspoons Lye Water
Garnishes
- ¼ Cup Anko
- ¼ Cup Roasted Black Sesame Seeds
Instructions
- First start with mixing together all the dry ingredients. Both the rice flours, sugar and Aiya Matcha. Using a whisk mix together until there are no lumps.
- 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.
- 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.
- Steam the Matcha Kuchinta for 20 minutes.
- Repeat with the next batch of molds.
- Cool to room temperature leaving the Matcha Kuchinta in the molds.
- 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.
- To serve take out of molds and place on a platter with the Anko paste and black sesame seeds on the side.