During our recent trip to Japan one of my goals was to eat a Japanese style parfait everyday or at least some form of ice cream. I’m glad to say that I did meet that goal even at the airport just before take off. I got my ice cream. Yasss. Now that we have been back for a few weeks, I still dream of those parfaits. Naturally I had to create my own twist on it and made a Japanese Style Parfait with Matcha Pandan Syrup.
What is pandan you ask? Apart from Ube, which is pretty much mainstream now it’s another flavor profile that is found in many Filipino desserts. The taste is hard to describe. It’s like a cross between a very sweet coconut with a little lingering of floral rice. All I gotta say it’s very unique.
It grows in abundance in South East Asia and can be found frozen in some Asian grocery stores. You can also find some of it in bottle form, but if you can find the real thing it’s golden.
To make the syrup you first have to get the essence out of the pandan leaves. I tied knots into them (more for vanity sake) and simmered them in some water with cassava syrup. Before it got thick I reserved some liquid to dissolve some Aiya Cooking Grade Matcha.
Once it was boiled down to a syrup I took out the pandan leaves and added the matcha liquid and now you have Matcha Pandan Syrup.
At this point you are probably wondering what is so special about the parfait? Isn’t it the same as a sundae?? No my friend it isn’t. It’s probably closer to a Halo Halo. It’s layers of textures and flavors and each bite is a different combination of what you manage to scoop out.
In this version of the parfait these are what I included in mine. Full disclosure the only component I made was Matcha Pandan Syrup. The rest was store bought as realistically ~ who got time for that??
Okay so now this is how you layer your parfait. 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. 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. Done and done and your welcome.
For other matcha fusion recipes you can also try my Palitaw with Black Sesame Sauce or my Warm Matcha Chia Pudding with Mochi Balls.
This Japanese Style Parfait has a touch of Filipino flare with the addition of Pandan.
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.
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.
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.
Aiya Cooking Grade Matcha
Aiya Organic Cooking Grade Matcha