Matcha falooda
- Zaynah Din
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Serves 2 - 4
Easy
Prep: 20 mins
0 reviews
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Make a matcha version of falooda, the dessert-milkshake popular in southeast Asia. It's a fun way to end a feast, or for special occasion meals such as Ramadan
Low fat
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
75g thin cornstarch or wheat vermicelli noodles
cut into 5cm pieces
-
1 tsp tukmaria
(basil seeds; see tip below)
-
2 tsp matcha powder
-
2 tbsp rose syrup
-
480ml milk
(any kind)
-
150g strawberries
hulled and roughly chopped, or use blueberries or raspberries
-
vanilla ice cream
to serve (optional)
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Nutrition: Per serving (4)
- kcal194
- fat5g
- saturates3g
- carbs29g
- sugars13g
- fibre3g
- protein6g
- salt0.15g
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Method
-
step 1
Bring 500ml water to the boil in a small pan, then add the noodles and boil for 5 mins until soft. Drain and set aside. Mix the tukmaria with 4 tbsp water, and set aside.
-
step 2
Whisk the matcha with 2 tbsp warm water in a small bowl until smooth. Combine the rose syrup and milk in a jug, divide between two large or four small glasses, then add a spoonful of the soaked tukmaria, drained vermicelli and strawberries to each glass. Divide the matcha between them, then top each with a spoonful of ice cream, if you like.
Recipe tip
If you can’t find tukmaria for the falooda, chia seeds work well.
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