Japanese Style Sundae

Name: Japanese Style Sundae
Yield: 4 servings
Cuisine: British
Ingredients: Vanilla Ice Cream OR Matcha Ice Cream; Tsubu-an (Sweet Azuki Paste); Fruit of your choice *e.g. Strawberries, Peach, Canned Mandarine Orange Segments, etc. Today I used softly cooked Dried Apricot; Dango Dumplings; Whipped Cream; Matcha Syrup; 1 cup Glutinous Rice Flour; 1/2 cup Rice Flour; *Note: If you use Japanese Shiratamako Flour, follow the instruction on the package. See ‘Dango Dumplings made with Shiratamako Flour’; 2 tablespoons Caster Sugar *optional; 1 pinch Salt; 3/4 cup Warm Water *approximately; 1/2-1 teaspoon Matcha Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

There many variations of Japanese Style Sundae, but the key elements are Ice Cream, Tsubu-an (Sweet Azuki Paste), Matcha and Dango Dumplings. Today I used Vanilla Ice Cream, but Matcha Ice Cream would be nice. I have come across Sundaes with no Dango Dumplings, and I found it very disappointing. I encourage you to make Dango Dumplings.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

Vanilla Ice Cream OR Matcha Ice Cream
Super Easy Matcha Ice Cream
Tsubu-an (Sweet Azuki Paste)
'Tsubu-an' (Sweet 'Azuki' Paste)
Fruit of your choice *e.g. Strawberries, Peach, Canned Mandarine Orange Segments, etc. Today I used softly cooked Dried Apricot
Dango Dumplings
Whipped Cream
Matcha Syrup
Matcha Syrup
Dango Dumplings
1 cupGlutinous Rice Flour
1/2 cupRice Flour
*Note: If you use Japanese Shiratamako Flour, follow the instruction on the package. See ‘Dango Dumplings made with Shiratamako Flour’
Dango Dumplings made with ‘Shiratamako’ Flour
2 tablespoonsCaster Sugar *optional
1 pinchSalt
3/4 cupWarm Water *approximately
1/2-1 teaspoonMatcha Powder

Saved

Steps

1

To make Dango Dumplings, mix Flours, Sugar (if you add it) and Salt in a bowl, add Warm Water gradually, and knead to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.) The dough should be a bit dry to the touch.
2

Divide the dough in half, add Matcha Powder to one half, and knead until well combined. If it gets dry, add a very small amount Water.
3

Make 2-3cm balls and cook them in plenty of rapidly boiling water. When the dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.
4

While you are preparing other ingredients, I recommend to place serving bowls or dishes in the fridge and chill them.
5

Arrange the ingredients in the chilled bowls or dishes in your artistic way and serve. *Note: The orange colour fruit in the photo are dried Apricot. I cooked them in water until soft, and chilled.