Matcha flavour and White Chocolate flavour go very well together. You can add White Chocolate to the milk sauce, but I usually don’t stock it. What I always have in the fridge is Sweet Condensed Milk and it is also great with Matcha flavour. I like this dessert COLD, but it can be enjoyed WARM.
1 cup Glutinous Rice Flour
1/2 cup Rice Flour
1 to 2 teaspoons Matcha Powder *I used 1 teaspoon for the above photo
2 tablespoons Caster Sugar
1 pinch Salt
3/4 cup Warm Water *approximately
Chopped Roasted Nuts *e.g. Peanuts, Almonds, Pistachio, etc.
1/2 cup Coconut Milk *OR Milk of your choice
1/4 cup Sweet Condensed Milk
*Note: If you don’t have Sweet Condensed Milk, add 1-2 tablespoons Sugar and extra Milk.
1 pinch Salt
1 & 1/2 teaspoons Corn Starch Flour
- Make milk sauce first. Place all the sauce ingredients in a saucepan and heat until the sauce thickens, OR place in a heat-proof bowl and heat in the microwave for 1 minutes and extra time until the sauce thickens.
- Mix Flour and Matcha Powder, add warn water gradually, and knead to achieve the firmness of dough is same as firmness of your earlobe. (*This is traditionally taught.) It is a bit dry to the touch. Make about 2cm balls OR 3cm discs.
- Cook the dumplings 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.
- Place the dumplings in a bowl, pour the milk sauce, scatter some chopped nuts on top.