Matcha Ujikintoki with Shaved Ice and Anko

Finely shaved ice melts quickly under syrup that's still warm. For this matcha ujikintoki, a Japanese shaved-ice dessert, cool the syrup before pouring it over the ice and anko, sweet red bean paste. Allow about 30 minutes for two bowls, including 20 minutes of cooling.

• Prep time 10 minutes
• Cooling time 20 minutes
• Cooking none
• Total time 30 minutes
• Yield 2 bowls
• Equipment scale, bowl, small whisk, shaved-ice machine compatible with the ice-block shape, two serving bowls, and two spoons

The tea is added during assembly, not while the ice freezes. Without a shaved-ice machine, choose Japanese matcha sweets made with rice or cake instead.

Ingredients for matcha ujikintoki

• 1.8 oz (50 g) granulated sugar
• about 1 1/2 tsp (3 g) matcha
• about 2 tbsp (30 ml) hot water
• 14 oz (400 g) ice in blocks that fit the shaved-ice machine
• 2.8 oz (80 g) anko, sweet red bean paste

How to make matcha ujikintoki

1. Mix the 1.8 oz (50 g) of sugar with about 1 1/2 tsp (3 g) of matcha in a small bowl.
2. Add about 2 tbsp (30 ml) of hot water while whisking until the sugar dissolves and no powder clumps remain.
3. Refrigerate the syrup for about 20 minutes, until cold.
4. Check that the 14 oz (400 g) of ice blocks fit the machine according to its instructions.
5. Shave half the ice directly into the first bowl, then the other half into the second.
6. Pour about 2 tbsp (30 ml) of cold syrup over each bowl of shaved ice.
7. Put 1.4 oz (40 g) of anko on each bowl.
8. Serve immediately before the ice crystals melt.

We cool the syrup before shaving the ice: warm liquid would melt it as soon as you assemble the bowls. The machine makes fine flakes that simply crushing ice cubes can't fully imitate. If your ice blocks are too big for the machine, prepare them in its molds instead of forcing the mechanism. Shave the ice at the last moment so both bowls keep their volume.

Which tea should you pour over shaved ice?

For this sweet syrup, we choose Essence powder for desserts: about 1 1/2 tsp (3 g) of matcha accompanies the anko over the two bowls of ice. Mix it with the sugar before adding water to avoid pockets of dry powder.

What sets ujikintoki apart from granita?

Ujikintoki starts with plain ice, shaved and then topped with matcha syrup and anko. A granita freezes a mixture that's already flavored before it is scraped.

Our tip. Divide the anko into two portions before shaving the ice. You can then finish both bowls quickly, without letting the first one melt while measuring the topping.

Allergens. Check the anko's ingredients and any possible traces listed on its packaging.