We’ve shared our recipe for a modern Singaporean take on the Japanese warabi mochi (bracken starch dumplings), kissed with smoky gula melaka. Now, here’s a traditional one, where the kinako powder (soybean flour) topping is tossed with a good hit of matcha powder, giving the jelly-like dumplings a lovely grassy, earthy hit. Use the best quality green tea powder you can find, since it’ll coat the entire dessert. We daresay these soft, wobbly beauties are superior to many store-bought versions in Singapore. Best of all, they’re so quick to put together once you’ve gathered all the ingredients — even noobs will probably take about half an hour or so to whip up some. But be warned that if you're caffeine-sensitive, eating this in the evening might keep you awake well past your bedtime.

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