Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Leave the
Full-Fat Coconut Milk (30 mL)
in the fridge overnight and scoop out the firm part of the milk.
Step 2
Boil the
Water (360 mL)
and let it cool down a little bit.
Step 3
Add
Matcha Powder (4 g)
in a matcha cup or pot
Step 4
Pour only about a few tablespoons of water on top of the matcha, just to make it wet. Not too much because it might be hard to whisk.
Step 5
Whisk in
Maple Syrup (5 mL)
and
Vanilla Bean Powder (1 g)
with a bamboo matcha whisk. Whisk until there aren't any matcha clumps.
Step 6
Add the remaining water and give the cup a little swirl until the resulting liquid is consistent. Add the coconut milk.
Step 7
Pour into cups. Add
Coconut Milk (120 mL)
that you have heated and whisked in a different cup and sprinkle with extra matcha and
Edible Dried Rose Petals (to taste)
. Enjoy!
