Matcha Higashi

Delicate dry sweets that melt instantly on the tongue. The grain is fine, the texture firm to the touch but powdery on the palate, with a hint of matcha bitterness balancing the sweetness.

• Prep time: 30 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 293
• Protein: 2 g
• Carbs: 69 g
• Fat: 1 g

Ingredients

• 100 g Rice flour ( sifted )
• 150 g White sugar ( extra-fine )
• 1 tsp matcha powder
• 1 tbsp Mineral water
• 50 g Wasanbon sugar ( sifted )

Instructions

1. Mixing the powders

   In a mixing bowl, combine the rice flour, white sugar, and wasanbon sugar. Incorporate the matcha powder evenly until you achieve a uniform green color without streaks.

2. Drop-by-drop hydration

   Add the mineral water very gradually. Work the mixture with your fingertips: it should resemble wet sand. If you squeeze a handful in your hand, it should hold its shape without crumbling immediately.

3. Sifting

   Pass the entire mixture through a fine sieve. This is the crucial step to obtain an airy texture that doesn't crunch under the teeth. You should get a fine, light powder.

4. Molding and pressing

   Fill your molds with the powder. Press very firmly with your thumb or a small tamper to compact the sugar. Level the edges so the base is perfectly clean.

5. Unmolding and drying

   Turn the molds over with a sharp tap onto a flat surface. Let dry in the open air for at least two hours. The candies should be dry to the touch and no longer sticky.

Chef's tips

• Humidity is your enemy: if your hands are sweaty, use thin gloves.
• If you don't have traditional wooden molds (Kashigashi), silicone chocolate molds work fine.
• Sifting is where the quality is decided: don't rush it.

Storage

Store in an airtight container away from humidity and light. Keeps well for several weeks.