Kakigori

Ingredients

Instructions

1. 1

   Whisk the matcha powder with the hot water in a small bowl until completely smooth and no lumps remain. Whisk in the sweetened condensed milk to make a pourable, vivid green syrup; if needed, stir a few seconds longer so the matcha fully dissolves.

2. 2

   Divide the cooked sweetened adzuki beans and the mochi between two small bowls or cups so they are ready for quick assembly.

3. 3

   Shave or finely crush the ice cubes until fluffy and snow-like. Pack half of the ice into each serving bowl, pressing very lightly so it keeps its volume without becoming dense.

4. 4

   Spoon half of the adzuki beans over each mound, drizzle generously with the matcha syrup, and finish with the mochi. Serve immediately before the ice melts; the ideal texture is soft, feathery ice with creamy syrup in every bite.

Nutrition per serving

Notes

• •For beginner-friendly speed, use ready-cooked sweetened adzuki beans and soft mochi from the refrigerated or shelf-stable section.
• •If you do not have a kakigori machine, pulse the ice briefly in a strong blender or crush it in short bursts; avoid over-blending or it will turn slushy.
• •Chill the serving bowls for a few minutes beforehand to slow melting.
• •For a more traditional layered effect, add a little syrup and beans in the middle of each ice mound, then finish on top.

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