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–+ servings
Japanese Style Parfait with Matcha Pandan Syrup
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5 from 1 vote

Japanese Style Parfait with Matcha Pandan Syrup

This Japanese Style Parfait has a touch of Filipino flare with the addition of Pandan.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Filipino, Japanese
Servings: 2 People
Author: Rezel Kealoha

Ingredients

Matcha Pandan Syrup

  • 6 Strips Pandan Leaves
  • 1 Cup Water
  • ½ Cup Cassava Syrup
  • 10 Grams Aiya Cooking Grade Matcha

Matcha Granola

  • ¼ Cup Granola
  • 2 Teaspoon Aiya Cooking Grade Matcha
  • Coconut Oil Spray

Parfait Layers

  • 1 Pint Matcha Ice Cream
  • 1 Cup Vanilla Ice Cream
  • 1 Stick Dango or 4 Mochi Balls
  • ¼ Cup Matcha Granola
  • Pandan Syrup
  • Extra Matcha Powder

Instructions

Make the Matcha Pandan Syrup

  • Place the pandan leaves, water and cassava syrup in a sauce pan and bring to a light simmer on low for about 10 minutes.  Set aside about 2 tablespoons of the mixture in a glass and dissolve the matcha.  Set aside.
    Take the pandan leaves out and bring the heat up to a boil to reduce the mixture to a syrup consistancy.  Add in the matcha liquid and mix until fully incorporated.  Set aside.

Make the Matcha Granola

  • Lay out the granola in a single layer on a pan and spray with coconut oil.  Dust the granola and mix with a spoon until fully coated.  Set aside.

Layer the Parfait

  • In two separate glasses: 
    First put in a small scoop of vanilla ice cream on the bottom, then pour over some Matcha Pandan Syrup (about a tablespoon) and then 1 mochi ball. Cover that with a scoop of matcha ice cream and then add in the crunch which is the matcha granola in the middle and a second mochi ball. Again about a tablespoon of the granola is good. Then put in as much matcha ice cream as you want and pour more Matcha Pandan Syrup over it. To finish add a scoop of vanilla ice cream on top with a dusting of matcha powder.