Matcha parfait

Method

1. 1 Soak the red beans for 8 hours, then cook them until tender for 45 minutes and simmer with half the sugar to form a thick filling.
2. 2 Sift the matcha powder and whisk it with warm milk until a smooth paste forms before mixing it into the cream.
3. 3 Sifting and whisking with milk beforehand is the only way to prevent matcha from clumping in the ice cream.
4. 4 Whip the heavy cream with the remaining sugar until soft peaks form, then divide into two parts; mix one part with the matcha.
5. 5 Layer the ingredients in a tall glass in the following order: puffed rice, matcha ice cream, red beans, diced mochi, and then repeat.
6. 6 Spread white cream on top, sprinkle dry matcha powder over the surface, and serve immediately to keep the rice puffs crispy.