Gluten-free matcha popsicles recipe
Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.
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Cooking tools:
- Popsicle mold
- Popsicle stick
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Freezer
- Serving bowl
Ingredients
- 2 tsp matcha powder (see note), plus extra to serve
- 400 ml coconut milk
- 200 gm coconut yoghurt
- 100 gm rice malt syrup (see note), or to taste
- Scraped seeds of 1 vanilla bean
- Puffed-rice crunch
- 1½ tbsp rice malt syrup
- 1½ tbsp melted coconut oil
- 10 gm puffed brown rice (see note)
- 10 gm toasted coconut flakes
- 1 tsp toasted black sesame seeds, plus extra to serve
- 1 tsp toasted white sesame seeds, plus extra to serve
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