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.


Makes

4 Servings

Ingredients

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.

Sauce

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

Method
  1. 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.
  2. 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.
  3. 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.
  4. Place the dumplings in a bowl, pour the milk sauce, scatter some chopped nuts on top.