Matcha Mont Blanc Charcoal Daifuku

1) To make matcha mont blanc, mix all the ingredients until smooth. Set aside.

2) To make charcoal daifuku, mix glutinous rice flour, corn starch, charcoal powder and sugar together. Then, pour in milk and mix until well combined. Sieve the mixture and pour into a heat resistant bowl. Cover with food grade cling wrap and steam for 25 minutes or until fully cooked.

3) Remove the cling wrap and add in butter while the dough is still slightly warm. Knead the dough until smooth and elastic.  Coat it with some tapioca flour and divide it into 12 portions.

4) Slightly flatten the dough, add in red bean paste in the centre and roll it into ball shape. Using a small wooden rolling pin, gently press down to make an indentation in the middle of the daifuku. Set aside.

5) To assemble, pipe matcha mont blanc onto the charcoal daifuku and top with Japanese strawberry.

6) Put into Prime Fresh drawer 2, select -3˚C for minimum 4 hours.

7) Garnish with edible gold leaf before serving. Enjoy!

1) Soft freezing is able to preserve texture and flavor. Can also yield a desirable soft and chewy texture.

2) Soft freezing can enhance the natural sweetness of strawberries, grapes and peaches.

3) Having two separate Prime Fresh compartments in the fridge can offer important benefits, especially in terms of food safety and efficiency. Here’s some example:

- To avoid cross-contain for raw vs cooked foods.
- Odor isolation, strong-smelling foods can be kept apart from more delicate foods like desserts.
- Better organization and meal prep efficiency. It will be easier to find ingredients if store items by usage or type.