Matcha Parfait

So many layers of love in this Japanese parfait with Matcha Pandan Syrup. This dessert is filled with tons of yummy Matcha goodies like granola, ice cream, and mochi!

Makes 2 parfaits.

An original recipe prepared for us by Rezel Kealoha.


    Matcha Pandan Syrup

    • 6 strips pandan leaves
    • 1 cup water
    • ½ cup cassava syrup
    • 10 grams Aiya Culinary Grade Matcha

    Matcha Granola

    • ¼ cup granola
    • 2 tsp Aiya Culinary Grade Matcha
    • coconut oil spray

    Parfait Layers

    • 1 pint Matcha ice cream
    • 1 cup vanilla ice cream
    • 1 stick dango or 4 mochi balls
    • ¼ cup Matcha granola
    • pandan syrup
    • extra Matcha powder


    Matcha Pandan Syrup

    1. Place the pandan leaves, water and cassava syrup in a sauce pan and bring to a light simmer on low for about 10 minutes.
    2. Set aside about 2 Tbsp of the mixture in a glass and dissolve the Matcha. Set aside.
    3. Take the pandan leaves out and bring the heat up to a boil to reduce the mixture to a syrup consistancy.
    4. Add in the Matcha liquid and mix until fully incorporated. Set aside.

    Matcha Granola

    1. Lay out the granola in a single layer on a pan and spray with coconut oil.
    2. Dust the granola and mix with a spoon until fully coated. Set aside.

    Parfait Layers

    1. In two separate glasses, first put in a small scoop of vanilla ice cream on the bottom, then pour over some Matcha Pandan Syrup (about a Tbsp) and then 1 mochi ball.
    2. Cover that with a scoop of Matcha ice cream and then add in the crunch which is the Matcha granola in the middle and a second mochi ball. Again about a Tbsp of the granola is good.
    3. Then put in as much Matcha ice cream as you want and pour more Matcha Pandan Syrup over it.
    4. To finish add a scoop of vanilla ice cream on top with a dusting of Matcha powder.


    Click below to purchase the Culinary Grade Matcha used in this recipe: