Matcha Rice Milk with Sea Coconut
Working in the food industry, Evonne is no stranger to the delicious range of savoury, sweet desserts and her instagram @greatescape_v is proof. Passionate in baking since young, cooking up mouth-watering dishes is her regular self-care activity now. Her recipes are classic, bursting with flavours and depth, always adding a special touch. Check out her specially-crafted series One Day Meals: from the matcha spread on your morning toasties to the café-style matcha dishes with a slight twist on a popular dessert for after dinner.
"It is the feeling of satisfaction after seeing the result of my hard work that gets me."
Evonne / @greatescape_v
INTERVIEW WITH @greatescape_v
I stumbled upon the health benefits of rice water (it helps to facilitate digestion), which got me thinking maybe I should try to incorporate the rice elements with Matcha. Also, adding rice milk and coconut cream gives you a smooth mouthfeel.
Serves 1 glass
Prep time: 15 min
Total time: 15 min
1 ½ tsp REN / Matcha Powder (sieved)
2tsp Sugar syrup
50ml Rice Milk
50ml Shikye (Korean Rice Punch/Drink)
Sea Coconut (canned)
50ml Coconut Milk / Whipping Cream (cold)
Method To Assemble
- Combine REN / Matcha powder, sugar syrup, rice milk, and shikye with ASAGAO / Chasen or YUKIWA / Matcha Mixer until powder dissolves completely. Set aside.
- Pour the coconut milk into an ice-cold stainless-steel bowl and whip up the coconut milk with a small whisk until thicken/creamy.
- Fill the glass with desired amount of sea coconut, ice, and matcha mixture. Then, top it up with 2 tbsp of coconut cream.
- Lastly, garnish with some REN / Matcha powder.
SHOP REN / MATCHA POWDER HERE