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.
Create Matcha SpheresWhisk matcha powder into oat milk until fully combined. Weigh out 500g and add in calcium lactate gluconate.Pour matcha mixture into reverse spherification mold and leave in the freezer overnight or until frozen solid.In a container weigh out 500g distilled water and blend in 3.5g of sodium alginate. Let settle until all bubbles have dissipated.In a small saucepan add water/sodium alginate mixture, place on low heat and warm to 130°F.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.
Create KudzumochiIn a small saucepan over medium heat, combine kudzu starch with sugar and water. Stir constantly with a rubber spatula.When the mixture thickens, about 3 minutes, reduce the heat to low and continue stirring.When the mixture becomes transparent and easily releases from the pan, stir for about 3 more minutes. Transfer the mixture into a glass pan.Let the mixture cool for an hour.
Create Brown Sugar SyrupIn a small saucepan combine equal parts water and brown sugar. Bring to a boil, turn heat down to a simmer.Stir until the syrup begins to thicken.Pour into a heat proof container and let cool.
Serve immediately with the matcha sphere and kudzumochi and enjoy.
StorageFor tips on how to store your spheres, refer to our free Spherification Course.The fluid gel can be stored in a sealed container in the refrigerator for up to 1 week.