Recipe:
Matcha Custard jars
Posted in Desserts
The popular Japanese matcha tea comes from the same plant as ‘regular’ green tea but is harvested and processed a bit differently for maximum nutritional benefit. Its delicate flavour lends itself nicely to soy matcha lattes — and this beautiful custard!
Prep:
5
mins
cook
10
mins
serves
4
Easy Peasy
You will need:
- 6 vegan-friendly plain biscuits
- 2 tablespoons vegan butter or coconut oil, melted (or omit)
- 600g silken tofu
- 1 cup canned coconut cream (the thick part at the top of the can)
- ½ – ¾ cup maple syrup, rice malt syrup or light-coloured granulated sugar, to taste
- ¼ cup cornflour
- 1-2 tablespoons matcha powder, to taste
- 1 cup coconut yoghurt
~
Recipe:
Rainbow Nourishments
Directions:
- 1To make the base, add the biscuits and butter/oil to a food processor and pulse until it forms coarse crumbs. If you don’t have a food processor, add the biscuits to a bowl and break them apart with your hands until it forms coarse crumbs. Mix in the butter/oil.
- 2Divide the base mixture into 4-6 small jars. Press down the biscuits so they are slightly packed. Set aside.
- 3To make the custard, add all the ingredients to a blender and blend until smooth. Pour the mixture into a medium sized pot over medium heat. Bring to a gentle simmer while whisking frequently for about 10 minutes. Eventually, the mixture will turn into a thick custard consistency.
- 4Divide the matcha custard mixture into the jars on the biscuit crumb base.
- 5Place the jars in the fridge for about 1 hour or until the mixture has thickened. Dollop coconut yoghurt on top and serve.
Tip:
Vegan-friendly biscuits can be found in major supermarkets in the biscuit section (for example, some Arnott’s biscuits are vegan-friendly) or the health food area of supermarkets and in health food stores.
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