Matcha Green Tea Coconut Frozen Bars
MATCHA GREEN TEA COCONUT FROZEN BARS MAKES 6 POPSICLES
If you’re a fan of Japanese green tea ice cream, try this dairy-free popsicle made with matcha, or green tea powder, which delivers a similar icy, milky burst of sweet and bitter. Traditional Japanese tea ceremonies center around the ritual preparation, serving, and drinking of matcha green tea, which—along with Zen Buddhism—was brought to Japan from China in the 12th century and continues to be popular in Zen monasteries (and nowadays way beyond Japan, thanks to the discovery of matcha’s culinary uses and health benefits). Matcha tea carries more inherent sweetness and flavor than other coarser-grade teas, but it is also intensely strong. For this frozen dessert, I use coconut milk, which isn’t traditional at all but is nonetheless a fun twist on an otherwise classic flavor pairing of green tea and sweetened red beans. Canned red beans (azuki) can be found either whole, coarsely mashed, or as a smooth paste.
1 tablespoon matcha powder
1 13.5-ounce can coconut milk
½ cup whole sweetened azuki beans, drained of any canned liquid
Holding a small fine-mesh sieve over a small bowl, use a wooden spatula to force the matcha powder through the sieve to break up any clumps. Whisk in ¼ cup hot water, stirring until the mixture is free of lumps. Add an additional cup of water, the coconut milk, and the sweetened red beans, and mix together until well combined. Pour the mixture into ice-pop molds and freeze for at least 5 hours.
Tip: If you don’t have ice-pop molds, use 6-ounce plastic cups. After freezing your pops for about an hour, insert a wooden ice-pop stick or plastic spoon into each cup.