Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Category: Snack
Description
Making matcha popsicles is so much fun, and they are so refreshing on a hot day! The combinations of almond milk and strawberries make a perfectly creamy strawberry popsicle. These are the perfect summer treat, flavoursome, creamy, sweet strawberry delights, yummy and chewy invitations of invigorating matcha mochi. Sugar-free, vegan, and healthy! Could these be hard to make? We can prove you wrong. ☺
Ingredients
Mochi:
1 tablespoon sweet rice flour
1 tablespoon water
½ teaspoon Fubuki Culinary Organic Matcha
Natural sweetener (we used stevia)
1 teaspoon coconut flour
Popsicles:
½ cup (100g) strawberries
3 tablespoon coconut milk
3-4 tablespoons almond milk
Natural sweetener (we used stevia)
Method
Mochi:
- Mix sweet rice flour and water in a microwavable safe bowl. Add the matcha powder to the mixture along with a couple of drops of stevia.
- Microwave the mixture for 40-50 seconds until slightly firm in texture.
- When the mochi cools, roll small pieces into balls and place them on a small plate scattered with coconut flour on it.
- Coax each ball into a rounded shape by rolling in the coconut flour and put to one side.
Popsicles:
- Place all of the popsicle ingredients in a blender and combine until a thick yet pourable consistency forms. Add more almond milk if required.
- Pour the mixture into the popsicle mould, adding in a few mochi pieces. Place a popsicle stick in the centre. Freeze until solid.
- To serve, simply remove the popsicle from the mould by running under slightly warm water. This ensures easy removal of the popsicle.
- Have you tried this recipe? If you have, please let us know the verdict!