The popular Japanese matcha tea comes from the same plant as 'regular' green tea but is harvested and processed a bit differently for maximum nutritional benefit. Its delicate flavour lends itself nicely to matcha soy lattes -- and this beautiful custard!
You will need
- 6 vegan-friendly plain biscuits
- 2 tablespoons vegan butter or coconut oil, melted (or omit)
- 600g silken tofu
- 1 cup canned coconut cream (the thick part at the top of the can)
- 1/2 – 3/4 cup maple syrup, rice malt syrup or light-coloured granulated sugar, to taste
- 1/4 cup cornflour
- 1-2 tablespoons matcha powder, to taste
- 1 cup coconut yoghurt
5 mins to prep
10 mins to cook
To make the base, add the biscuits and butter/oil to a food processor and pulse until it forms coarse crumbs. If you don’t have a food processor, add the biscuits to a bowl and break them apart with your hands until it forms coarse crumbs. Mix in the butter/oil.
Divide the base mixture into 4-6 small jars. Press down the biscuits so they are slightly packed. Set aside.
To make the custard, add all the ingredients to a blender and blend until smooth. Pour the mixture into a medium sized pot over medium heat. Bring to a gentle simmer while whisking frequently for about 10 minutes. Eventually, the mixture will turn into a thick custard consistency.
Divide the matcha custard mixture into the jars on the biscuit crumb base.
Place the jars in the fridge for about 1 hour or until the mixture has thickened. Dollop coconut yoghurt on top and serve.