Matcha mochi tofu coconut ice cream recipe | Good Food
Make vegan ice cream using tofu, coconut cream and matcha, then envelop it in soft mochi dough for this moreish sweet treat that hails from Japan
Ingredients
- 300g organic silken soft tofu drained
- 320g coconut cream
- 1 tsp vanilla paste
- 1 tsp arrowroot powder (optional)
- 60ml maple syrup
- 35g cornflour plus extra for dusting
- 1 tsp matcha powder
- 100g glutinous sweet white rice flour
- 80g caster sugar
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