INGREDIENTS

• • 1 Tbsp Aiya Culinary Grade Matcha
• • ½ cup sugar
• • ½ cup regular rice flour
• • ½ cup glutinous rice flour
• • 1⅓ cup water
• • 2 Tbsp lye water
• Granishes
• • ¼ cup anko
• • ¼ cup roasted black sesame seeds

DIRECTIONS

• 1. First start with mixing together all the dry ingredients. Both the rice flours, sugar and Aiya Culinary Grade Matcha. Using a whisk mix together until there are no lumps.
• 2. 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.
• 3. 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.
• 4. Steam the Matcha Kuchinta for 20 minutes.
• 5. Repeat with the next batch of molds.
• 6. Cool to room temperature leaving the Matcha Kuchinta in the molds.
• 7. 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.
• 8. To serve take out of molds and place on a platter with the Anko paste and black sesame seeds on the side.