Uji Kintoki Kakigori (Matcha Shaved Ice with Red Bean)

Name: Uji Kintoki Kakigori (Matcha Shaved Ice with Red Bean)
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 60 g Sugar; 80 ml hot water; 2 tsp Matcha (green tea powder); 600 g ice (a block, or frozen cubes); 100 g sweet red bean paste (anko); 2 tbsp Condensed milk (optional); 2 scoops of matcha or vanilla ice cream (optional)

A fluffy snowdrift of shaved ice soaked in bittersweet matcha syrup and crowned with sweet red beans and condensed milk.

Japanese · Desserts · prep 10 min · cook 5 min · waiting 30 min · serves 2 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian

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Ingredients

60 g Sugar
80 ml hot water
2 tsp Matcha (green tea powder)
600 g ice (a block, or frozen cubes)
100 g sweet red bean paste (anko)
2 tbsp Condensed milk (optional)
2 scoops of matcha or vanilla ice cream (optional)

Method

Dissolve the sugar in the hot water in a small pan and simmer for 1 minute. Cool slightly.
Whisk the matcha with 1 tbsp of the warm syrup into a smooth paste, then whisk in the rest. Chill for 30 min.
Put two bowls in the freezer.
Shave the ice with a shaved-ice machine, or pulse frozen cubes in short bursts in a powerful blender until fluffy like snow. Pile half the ice into each bowl.
Pour over half the syrup, add more ice to make a tall mound, then pour over the rest.
Top with red bean paste, a drizzle of condensed milk and ice cream if you like. Eat immediately.

Tips

Skip the condensed milk and ice cream to keep it vegan and dairy-free.
The finer and fluffier the ice, the better it soaks up the syrup.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101

Open Uji Kintoki Kakigori (Matcha Shaved Ice with Red Bean) in Nouns Cooking