Asian Smores

Instructions

Matcha Chocolate Ganache (make this first!)

1. Pour the heavy cream and matcha powder into a small saucepot and whisk until combined
2. Heat over medium heat until just boiling
3. Pour the white chocolate into a heat proof bowl
4. Pour the hot heavy cream directly over the white chocolate and let the heavy cream sit over the chocolate, undisturbed, for about 3 minutes
5. Then whisk the heavy cream and chocolate together until all of the white chocolate is completely melted (you don't want to overwork the ganache)
6. Cover the bowl and then place the ganache in the fridge to cool until thickened (overnight will be best, but if you don't mind a more liquid ganache then leaving it in for only a couple hours is alright as well)

Black Sesame Graham Crackers

1. In a large bowl, mix together the dry ingredients (whole wheat flour, brown sugar, baking soda, and salt)
2. Then work the cubed, softened butter into the dry ingredients until you get a mixture that slightly resembles the texture of course breadcrumbs
3. In a small bowl, mix together the wet ingredients (milk, black sesame paste, (and optionally honey))
4. Add the wet ingredients from the small bowl, into the dry ingredients in the large bowl and knead them together until the dough forms
5. The graham cracker dough should be just slightly soft and sticky. If it is not and is instead dry and crumbly, then add in milk, one tablespoon at a time, until the dough forms together nicely
6. Chill the dough in the fridge for about an hour
7. Preheat the oven to 350F
8. Take the dough out of the fridge, lightly flour your workspace and rolling pin, and then roll out the dough to about 1/4 inch thickness, into a 9in by 14 in rectangle
9. Place the dough onto a baking tray and then lightly cut the dough into rectangles (the cut does not have to go all the way through and separate the graham crackers from one another, its only a light impression to make it easier to break apart later)
10. Then take a fork and poke some holes over the top of each graham cracker
11. Bake the graham crackers for about 12-15 minutes (halfway through, take the graham crackers out to rotate the tray, and to again, lightly cut into rectangular pieces)
12. Remove them from the oven and allow to cool in the pan

Mochi

1. Pour the mochiko and sugar into a microwave safe bowl and mix together
2. Pour the water into the same bowl and combine well, ensuring that all of the flour has been fully incorporated and mixed in with the water
3. Cover the bowl and plastic wrap and microwave on high for 1 minute
4. Remove from the microwave, wet a spatula with cold water, and lightly mix the mochi together
5. Then cover the bowl and plastic wrap and microwave on high for 1 minute again
6. Remove from the microwave, wet a spatula with cold water, and lightly mix the mochi together
7. Cover the bowl and plastic wrap and microwave on high for 1 minute again
8. Remove from the microwave, wet a spatula with cold water, and lightly mix the mochi together
9. Take a glass container and pour half the kinako into it
10. Pour the hot mochi over the kinako and wait a couple minutes to allow for it to slightly cool
11. Then top the mochi with more kinako and shape and form the mochi into a square
12. Cut the mochi into cubes and roll in the kinako powder, ensuring that all of the sticky edges are covered

Assembly

1. Take a black sesame graham crackers
2. Pour a dollop of the matcha ganache over the graham cracker
3. Place a piece of mochi on top of the ganache
4. (Optionally top with more of the matcha ganache)
5. Then put another black sesame graham cracker on top
6. Enjoy! 🙂