Matcha Soy Milk Agar with Coconut Sugar Sauce

Ingredients

• 10 g Matcha (Mix with lakanto.)
• 350 ml Unsweetened soy milk (Use some for the matcha paste; heat the remainder at 600W for about 1 minute until lukewarm.)
• 100 ml Water (For dissolving the agar.)
• 4 g Powdered agar
• 40 g Lakanto (Mix with the matcha.)
• 30 g Muso Organic coconut sugar (For the special sauce.)
• 10 ml Water (For the coconut sugar sauce.)
• Natural salt (A pinch, for the sauce.)
• Kinako roasted soybean flour (As needed, for finishing.)

Steps

1. 1

   Mix the lakanto with the matcha. Add an appropriate amount of unsweetened soy milk and mix into a smooth paste.

2. 2

   Heat the remaining unsweetened soy milk in a 600W microwave for about 1 minute, until lukewarm.

3. 3

   Add the matcha paste to the warmed soy milk and mix well.

4. 4

   Place 100 ml water and the powdered agar in a small saucepan. Bring to a full boil and continue boiling for about 2 minutes, until the agar has completely dissolved.

5. 5

   Remove from the heat and add the matcha and soy milk mixture. Stir until smooth.

6. 6

   Strain the mixture into a container and refrigerate until chilled and set.

7. 7

   Combine the coconut sugar, 10 ml water, and a pinch of natural salt, then heat in a microwave or by another method. Allow it to cool after heating to make the special sauce.

8. 8

   Pour the special sauce over the set matcha agar and sprinkle with kinako as desired to finish.

Notes

The source does not specify the exact chilling and setting time in the refrigerator or the heating temperature and time for the sauce. The container is specified as enough for one Cerabake loaf pan.

Nutrition per serving

• Dessert
• Japanese-style sweets
• Matcha
• Agar
• Soy milk
• Low-carb
• Chilled dessert
• Gluten-free