A unique way to serve matcha in this inspired amuse bouche. The balance of smooth rich matcha flavor with the delicate chew of mochi is a bite-sited delight.
Difficulty
Intermediate
Ingredients
Equipment
Timing
Active Time: 15 Minutes
Total Time: 4 – 6 Hours
Yield
PLACEHOLDER
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Create Matcha Spheres
Whisk matcha powder into oat milk until fully combined. Weigh out 500g and add in calcium lactate gluconate.
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Pour matcha mixture into reverse spherification mold and leave in the freezer overnight or until frozen solid.
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In a container weigh out 500g distilled water and blend in 3.5g of sodium alginate. Let settle until all bubbles have dissipated.
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In a small saucepan add water/sodium alginate mixture, place on low heat and warm to 130°F.
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Remove matcha spheres from the freezer and place spheres in the warm alginate bath. Leave the spheres in the bath for 2-4 minutes. Remove spheres from the bath and place in distilled water.
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Create Kudzumochi
In a small saucepan over medium heat, combine kudzu starch with sugar and water. Stir constantly with a rubber spatula.
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When the mixture thickens, about 3 minutes, reduce the heat to low and continue stirring.
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When the mixture becomes transparent and easily releases from the pan, stir for about 3 more minutes. Transfer the mixture into a glass pan.
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Let the mixture cool for an hour.
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Storage
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The fluid gel can be stored in a sealed container in the refrigerator for up to 1 week.
