Matcha Ganache
100g DLA Ivana White Chocolate
2g Matcha
50g Fresh cream

*Dough
50g Shiratamako ( Japanese sweet rice flour)
50g Joshinko (Japanese non- glutinous rice flour)
50g White sugar
2g Matcha
120g Water
30g Soybean flour Matcha green tea

Preparation

• In a bowl, combine soybean flour and matcha green tea.
• Sift Matcha.
• Bring fresh cream to a boil.
• Pre-heat the microwave oven at 300ºC

1. Make the matcha ganache. In a hot water bath, melt DLA Ivana white chocolate completely. Add in sifted matcha and mix. Add boiled fresh cream and mix until fully incorporated. Cool in the
   refrigerator until it becomes firm enough to be rolled.
2. In a bowl, put shiratamako, joshinko and matcha and mix using whisk. Add the water little by little and mix. (Mix to crush the shiratamako flour grains).
3. Cover with safe microwaveable plastic wrap and heat in microwave for 2 minutes.
4. Mix well with spatula and heat in a microwave for another 1 minute. Repeat the process twice and knead well until the dough becomes shiny.
5. Spread combined soybean flour and matcha green tea on the top of the kneading table. Put the dough on the top of table.
6. Sprinkle combined soybean flour and matcha green tea on the top of dough and roll out using wooden roller. Cut off the ends and cut into 9 even square shapes.
7. Scoop 10g of matcha ganache and place in the center of each square dough and fold it diagonally, creating a triangle.
8. Store in an air tight container at cool room temper