How to make ★Japanese Shaved Ice★Kakigori〜宇治ミルク金時〜(EP124)

Posted on Posted in Japanese traditional recipes

Today I want to share with you how to make Japanese Shaved ice, aka “Kakigori.”

Kakigoi is shaved ice, topped with sweet syrup and various toppings.

That is more appreciated than ice cream in hot and humid Japanese summer.

It cools your body heat down quickly.  After eating, you feel so much better!

The history of Kakigori starts back in the 11th-century in Nara where I currently live. The ice blocks are used to store in an ice chamber for the emperor to eat as shaved ice in summer.  There is even a shrine for Ice Blocks!

Ice Chamber shrine

Lately, there are so many Gourmet Kakigori shops serving unique combinations.

Nara Kakigori

(The page is in Japanese but you can see many pictures of Kakigori.)

 

I introduce you to the very classic combination with Matcha syrup and red bean paste.

It taste sweet and flavorful. Slightly bitter at the end.

Shaved ice save us from the summer heat.

Give it a try and let me know how you like it!

 

Matcha & Red bean Kakigori

Classic Japanese shaved ice
Prep Time20 mins
Cook Time5 mins
Course: Dessert
Cuisine: Japanese
Keyword: condensed milk, japanese cooking, japanese food, kakigori, kitchen princess bamboo, matcha, matcha green tea, red bean paste, shaved ice, summer dessert, summer recipe
Servings: 2
Cost: $5

Equipment

  • shave ice machine

Ingredients

matcha syrup

  • ½ tbsp matcha powder
  • 2 tbsp powdered sugar
  • A pinch salt
  • 2 tbsp boiling water

white rice cake ball

  • 1 tbsp mochiko
  • 2 tsp water

matcha rice cake ball

  • 1 tbsp mochiko
  • 2 tsp water
  • ¼ tsp matcha powder

other ingredients

  • ½~1 cup ice cubes
  • 3~4 tbsp red bean paste
  • 1~2 tbsp condensed milk

Instructions

  • 〈Matcha syrup〉
    Shift your matcha powder along with powdered sugar into a bowl. Add salt and hot water. Whisk well to dissolve well. The consistency is quite thick, but it's perfect for Kakigori.
  • 〈rice cake ball〉
    Put mochiko in a bowl, sprinkle water, keep a small amount to avoid adding too much. Toss to distribute evenly. Add the rest of the water to dryer part. Knead into a lump. The consistency is like play-dough.

    Divide into 4, and make them into ball-shape. Put the rice balls in boiling water, and cook for a couple of minutes. The balls sink to the bottom at first and then float to the surface. 
    Take out with your skimmer, and soak in cold water to stop cooking.
    Leave it until used.
  • Today I use store bought red bean paste. The consistency is loose, almost like red bean sauce. If you are using firm paste, add hot water to adjust the consistency. 
  • Shave ice into a shallow bowl to the halfway up, drizzle syrup. Shave more ice like a mountain. 
    Top with rice cake ball and red bean paste. Drizzle condensed milk for the final touch.
    Serve immediately and enjoy!

Video

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