INGREDIENTS

• Matcha Pandan Syrup
• • 6 strips pandan leaves
• • 1 cup water
• • ½ cup cassava syrup
• • 10 grams Aiya Culinary Grade Matcha
• Matcha Granola
• • ¼ cup granola
• • 2 tsp Aiya Culinary 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

DIRECTIONS

• Matcha Pandan Syrup
• 1. Place the pandan leaves, water and cassava syrup in a sauce pan and bring to a light simmer on low for about 10 minutes.
• 2. Set aside about 2 Tbsp of the mixture in a glass and dissolve the Matcha. Set aside.
• 3. Take the pandan leaves out and bring the heat up to a boil to reduce the mixture to a syrup consistancy.
• 4. Add in the Matcha liquid and mix until fully incorporated. Set aside.
• Matcha Granola
• 1. Lay out the granola in a single layer on a pan and spray with coconut oil.`
• 2. Dust the granola and mix with a spoon until fully coated. Set aside.
• Parfait Layers
• 1. 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 Tbsp) and then 1 mochi ball.
• 2. 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 Tbsp of the granola is good.
• 3. Then put in as much Matcha ice cream as you want and pour more Matcha Pandan Syrup over it.
• 4. To finish add a scoop of vanilla ice cream on top with a dusting of Matcha powder.